Wednesday, February 10, 2010
Black & Gold King Cake
WHO DAT!!! GEAUX SAINTS!!!
Now that I've gotten that out of my system, I can tell you about the nontraditional king cake I made for this year's momentous Super Bowl. I represented the Saint's black by making the pastry chocolate and represented the gold by making a caramel filling. I hope you enjoy! By the way, the grocery store only had green and red sugar sprinkles, so I just skipped that part; although, I wish I had just put some regular sugar on top.
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water
1/2 cup white sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
4 cups all-purpose flour
1 cup unsweetened cocoa powder
1/2 cup dark cocoa powder
2 cups sugar
1/4 teaspoon cream of tartar
1/2 cup water
1 1/3 cups heavy cream
1 8oz package heath toffee brickle
2 cup confectioners sugar
4 to 6 tablespoons heavy cream
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour and cocoa's into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. (Make filling while dough rises. Directions follow.)
When risen, punch down and divide dough in half.
Preheat oven to 375 degrees. Grease 2 cookie sheets.
Roll dough halves out into large rectangles (approximately 10x16 inches or so). Spread caramel and toffee bits evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. Make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 4 to 6 tablespoons of heavy cream (milk is an acceptable substitute).
In a medium heavy saucepan, combine water, sugar, and cream of tartar. Cook on high until the sugar completely dissolves and edge become a golden color; then, swirl the pan. Allow the the sugar to cook until it becomes and amber color. While wearing an ovenmit, carefully pour cream down the side of the pan and stir continuously with a whisk or wooden spoon. Remove from heat and pour caramel into a medium bowl to cool until room temperature.