Thanks. I'll definitely try it and let you know how it works.

"Ida Slapter" > wrote in message
...
> On Tue, 4 Jan 2005 16:56:52 -0600, "Bryan Oswalt"
> > wrote:
>
>>I'm looking for a good King Cake recipe. I've tried a few that I found on
>>the internet, but they just didn't taste right.
>
> This is "allegedly" from McKenzie's Bakery. I can't vouch for that.
>
> @@@@@ Now You're Cooking! Export Format
>
> King Cake W/ Cream Cheese Filling
>
> Cajun, cakes, desserts
>
> 2 1/4 teaspoon yeast
> 1/4 cup water
> 1/2 cup milk
> 1 cup butter
> 1/2 cup sugar
> 2 egg yolks
> 2 eggs
> 4 cup flour
> ----FILLING----
> 1/2 king cake recipe
> 16 oz cherry, apple or
> 1 apricot pie filling
> 8 oz cream cheese
> 1/4 cup sugar
> 2 tablespoon flour
> 2 egg yolks
> 1 teaspoon vanilla
> 1 dried bean
> 1 yellow, green purple sugars
>
> Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1
> teaspoon of the flour into the yeast and set aside. By the time you
> have
> measured the other ingredients, the yeast should start bubbling.
>
> Bring the milk to a boil and stir in the butter and the sugar. Pour
> into
> a large bowl; the mixture should be lukewarm. Beat in the egg yolks,
> whole eggs and the yeast.
>
> Beat in approximately 2 cups of flour, until the dough is fairly
> smooth,
> then gradually add enough additional flour to make a soft dough that
> you
> can form into a ball. Knead it, until smooth and elastic. Lightly oil
> a
> bowl, turn the dough once or twice in it to grease it lightly all
> over,
> cover with a cloth and leave to rise in a warm spot until doubled in
> size
> about 1 1/2 hours.
>
> Pat dough down and cover with the bowl with a damp towel, plastic film
> over that and refrigerate until the next day. This recipe makes
> enough
> dough for two king cakes. Extra dough may be frozen, or make two king
> cakes and freeze one. Thaw frozen cake and reheat 10 minutes at 375F.
>
> Preparation: Remove dough from refrigerator with well-floured hands,
> while it's firm and cold, shape into a long sausage shape. Using a
> floured roller on a floured surface, roll out the dough into a 30X9
> rectangle as thin as pie crust. Let the dough rest.
>
> If necessary, drain extra juice from pie filling. Mix the cream
> cheese
> with the sugar, flour, egg yolks and vanilla. Spoon an inch wide
> strip of
> fruit filling the length of the dough, about 3 inches from one edge.
> Spoon
> the cream cheese mixture alongside the fruit, about 3 inches from the
> other edge. Brush both sides of dough with egg wash. Insert the bean.
>
> Fold one edge of dough over the cream cheese and fruit, then fold the
> other edge over. Gently place one end of the filled roll onto a
> greased
> pizza pan or a large cookie sheet. Ease the rest of the roll onto the
> pan, joining the ends to form a circle or oval. Cover and let rest
> for 30
> minutes. Preheat oven to 350F. Brush again with egg wash and cut deep
> vents into the cake. Sprinkle with colored sugars in two inch wide
> bands.
>
> Bake for 45 to 60 minutes or cake is well risen and golden. Cool
> before
> icing with confectioner's sugar mixed with enough water to make a
> spreadable paste and tinted purple, green and gold.
>
> If using a plastic baby, instead of the bean, insert it into the
> bottom of
> the cake after it is cooked. Tradition says that the person getting
> the
> King cake baby, will make the cake for the following Mardi Gras
> Season.
>
> Yield: 12 servings
>
>
> ** Exported from Now You're Cooking! v5.66 **
>
>