Recipes

New Orleans Style King Cake

Try your hand at your own homemade King Cake this season.  This recipe comes from Saturday vendor, Lisa Barbato. Stop by her cafe Rivista and let her know how you liked the recipe!

(Yields 3 medium cakes)


Brioche Ingredients:

1 cup of slightly warm milk
1/2 cup of sugar
5 teaspoons of dry active yeast
8 whole eggs
6 cups bread flour
2 teaspoons salt
1 pound unsalted butter, room temp, cubed

For glaze/sugar

powdered sugar
half and half
purple, green and gold colored sugar

Place the milk, sugar, and yeast in the bowl of an electric mixer.  Stir and let proof about 5 min.  Add the eggs, bread flour and salt.  With the dough hook, kneed for 5 min on medium speed.  Next add the butter, a little at a time, and mix until it is incorporated, scraping the sides of the bowl every so often.  Place the finished dough in to a container at least twice the size of the dough, cover with lid or plastic wrap.  Let it sit in the refrigerator over night.  Or at least 8 hours.

Once the dough is chilled, turn it out on to a floured surface. Divide the dough into three equal parts.  just a note, if you do not want to make three king cakes, you can freeze the rest of the dough or bake it off and make rolls or brioche loafs.

Roll each piece in to a rectangle, about 12x6 inches.

Egg wash the top, sprinkle with about 1/2 cup brown sugar,and than sprinkle the  whole surface with cinnamon, and dot with 3 ounces of butter.  Next, roll the dough up in a log. Now, shape the log into a ring. Place on a parchment lined sheet pan, brush with egg wash, and lightly cover with plastic.

Let proof until doubled.  Preheat your oven to 350 degrees.  Bake for 25 to 30 minutes.

Remove from the oven and let cool completely.

Once the cakes have cooled.  Glaze them with a mixture of  powder sugar and half and half.  You want the glaze consistency of honey. You want it to be thin enough to run down the sides but thick enough to stick to the cake. To finish, sprinkle with purple, green, and gold colored sugar.

 

Recipe compliments of Lisa Barbato, Rivista

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