OG King Cake


Posted on by Julia Bryant

Fat Tuesday is almost here, and we’ve decided to put our own twist on a New Orleans’ classic to celebrate — the King Cake! The King Cake tradition was brought to New Orleans from France in 1870 and has become a symbol of Mardi Gras. Enjoy this special treat spiked with Orphan Girl for the ultimate Mardi Gras party dessert.

Here’s what you’ll need:

Bread:

1 Packet of Dry-Activated Yeast

1 1/3 Cup Lukewarm

1/3 Cup Granulated Sugar

2/3 Cup of Milk

4 Cups of Flour

1 Egg and 2 Tb. Water for Egg-wash

Filling:

8 oz softened Cream Cheese

1/4 Cup Orphan Girl Bourbon Cream Liqueur 

1/2 Cup of Powdered Sugar

1 tsp. Cinnamon

Piping Bag and tip

Icing:

1 1/3 Cup Powdered Sugar

1/2 tsp of Vanilla

1/4 Cup of Milk

Sprinkles: Purple, Green, Yellow (or Gold)

In a large bowl, place activated yeast and Lukewarm water mix until yeast is dissolved and bubbles appear. Add sugar, mix again. Add your milk into the mixture then slowly begin to incorporating your flour. Continue to mix until flour in well incorporated and a ball of dough has formed. Cover your bowl and dough with a cloth or plastic wrap and allow it to rise for 1 hour.

Preheat oven to 350, take your dough and begin to roll it out into a long rounded piece, place your plastic baby into the dough so it is well hidden. You can buy your plastic baby on Amazon, here. using some water pull the two ends together to make a large circle. Place your cake onto baking sheet with parchment paper underneath. whisk your egg and water in a small bowl to make an egg wash and brush that onto your bread. Bake until a light golden 25-30 minutes.

Once cooked, remove from oven and allow it to cool down.

In a kitchen aid, whip your softened cream cheese for 30 seconds. Slowly  add the powdered sugar until it is incorporated then add your Orphan Girl and cinnamon. Allow the mixture to whip together for a few minutes until the consistency is light. Place into your piping bag.

In a separate bowl, combine powdered sugar, vanilla, and milk to make your icing. The consistency should be pourable, if it is not add a Tb. more of milk.

Take your filling and begin to fill your bread from the inside of your circle, by using the tip of the piping bag to puncture the bread.  Do that on the inside and outside of the bread. Take your icing and pour it onto the top of your bread until the top is covered and immediately place your sprinkles on top: Purple, Green, Yellow (or Gold).

Serve to a large group! Whoever gets the baby in his/her slice of cake will have a year of luck and prosperity, or so they say. Let The Good Times Roll!

Recipe by Julia Bryant-Barrantes.

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