I can't go to New Orleans this year for Mardi Gras. Though I'd love to feel the excitement and the celebration that makes it the place to be the last few days before Ash Wednesday. And a recipe for King Cake might seem like a poor substitute but you haven't tried this cake. I've had lots of King Cakes and had my poor husband drive all over St. Louis to different bakeries that claim to have the best one in town. They're usually dry, overpriced and disappointing. |
So without further ado......
Sucré's King Cake has been voted "A Favorite" by the Times Picayune 2012 King Cake Contest and 2011 "BEST" King Cake by a Washington Post blind taste test. Sucre's signature buttery danish pastry is sweetened by cinnamon and raw cane sugar then folded with a light layer of creole cream cheese.
Dough
- 2/3 cup whole milk
- 5 tablespoons sugar, divided
- 1 1/2 teaspoons instant yeast
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size. When doubled, "punch down" to deflate, and wrap again to allow to rise again. At this point, make the cream cheese filling.
Filling
- 8oz cream cheese (1 pack)
- 1ea egg yolk
- 1/8 cup sugar
- 1 teaspoon vanilla extract
- zest of 1 lemon
- Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough.
- Assembly
Proof to double in size and bake in preheated oven at 360°F for approximately 20-25 minutes or till golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325°F. Allow to cool before glazing.
Glaze
- 2 cups powder sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
Recipe courtesy of:
Sucré
3930 Euphrosine Street
New Orleans, LA 70125
www.shopsucre.com