Galette des Rois (AKA King Cake)

I would like to say that I was born and raised in New Orleans, but really I was born in Gretna and I lived in Algiers (which is part of NO) until I was seven...Okay, I will continue to say born and raised.


I do have some memorable stories from those seven years. In those years, I managed to get second-degree burns on my hands twice, a black eye from a giant set of Mardi Gras beads, a probable case of hypothermia from the time my parents threw a crawfish boil and I got to hang out in my kiddie pool which was acting as a beer cooler, and a lot of great Halloween parties.


But the one thing that really reminds me of New Orleans is a painting that hangs on my wall at home. It is of three cats.


"Cats?" you say?...My Mom is a remarkable seamstress and she has made nearly every costume I have ever had. For Mardi Gras that year, I was probably two, my Mom made us a cat family...an anatomically correct cat family. And by cat, I mean LION! Not snuggly kitties, though I am sure lions can be snuggly as well. Anyways, from what I am told, which my parents were standing around in the crowd, I was on my Dad's back, a painter snapped a photo of us. A few months later, my Dad was wandering around the city and came across the painting. He was completely flabbergasted and he had to have to the painting. Because it was us.


The painter gave us the photo as well, which sits on the edge of the frame.


Another thing reminds me of NO...FOOOOOOD!


I love cajun food. And I love cooking cajun food. While making the King Cake, I made gumbo. Pictures included.

But yeah, King Cake! There are so many different ways to make King Cake, but my favorite way is with cinnamon. For me, the jelly and cream cheese fillings are too sweet. The most important thing is the sprinkles! They must be correct! Luckily, the lovely people at the grocery store bakery "loaned" me some purple and yellow. Don't be afraid to ask them for things...They will do it.


I suppose the baby/walnut are important as well, but I was not making this for a party.


King Cake
Makes 2 cakes
Adapted from Allrecipes.com


Pastry
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

Filling 

1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
*I found this not to be enough for two. I recommend doubling*

Frosting
1 cup confectioners' sugar
1 tablespoon water

For pastry:
1. 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.

2. 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 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, about 8 to 10 minutes.

3. 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. When risen, punch down and divide dough in half.

For filling:
4. Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.

To assemble:
5. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). 

Yes, my rolling pin is a Guinness pint glass. I AM POOR!

7. Sprinkle the filling 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. With scissors 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.

Eh, the area where the ends are attached looks a bit funny...But it all tastes good!

8. 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 1 to 2 tablespoons of water. 


Enjoy! Soooo delicious!