King Cake Season… Let The Party Begin!
Every office, no matter how small, will start the time honored tradition of the office King Cake party. Someone brings the first King Cake, everyone enjoys a slice (or two) and whomever gets the little baby, brings the next King Cake. Oh, yeah, it’s that time of year again.
Everyone and their brother will be selling King Cakes. Every bakery, every grocery store, every donut shop and big box store will have their version of the sweet delectable cake. In some eyes, if it’s dripping with white icing and covered in purple, green and gold sugars, it’s considered a King Cake and most people will eat a slice of King Cake, even if it’s purchased from a 7-11. Not me – I’m very particular when it comes to my King Cake, I like the old traditional brioche King Cake and not many people make them.
Yes, there are still some bakeries that shy away from the more readily found sweet roll version, but more often than not the current King Cake is way too sweet for my taste. I’m a purist, give me my brioche King Cake or don’t give me anything. The recipe I am sharing is a brioche dough and really not difficult to make at all. Just remember to give the dough at least an hour in the fridge or it will be a nightmare to roll out.
Do As I Say, Not As I Do
Chefs Sidebar: As you can see in one of the photos, my King Cake had a blow-out! How does a King Cake have a blow-out? By stuffing them with too much goodness! I didn’t follow my own instructions, filled it with way too much “pecan pie” filling and there you have it – blow out! It was still delicious and even though it looked a little deformed, it still looked kind of cute. Oh a mothers love! So, I’m going to give you the recipe minus the “pecan pie” filling. There is lots of time to share other filled King Cake recipes.
Have a fab-u-licious day
Laisser les bons temps rouler!