Delicious Mardi Gras King Cake

                                                      Do you see the baby?

“King cake is one of New Orleans’ local delicacies, an oval braided confection smothered with white icing and sugar sprinkles that salute the official colors of Mardi Gras: Green for faith, purple for justice, and gold for power. There’s a trinket, usually a plastic baby, hidden inside each one.

King cake typically tastes like a decadent breakfast Danish; a brioche bread swirled with cinnamon, it’s made of ingredients including eggs, flour, butter, sugar, and yeast.” ∼ Oprah Daily

This recipe is not only a decadent brioche bread swirled with delicious brown sugar and cinnamon, but also topped with an incredible brown sugar icing, too!!!!

Dough

  • 4 1/2 cups (568 grams) all-purpose flour
  • 2 teaspoons fine kosher salt 
  • 3/4 cup (180 grams) warm milk
  • 1/4 cup (84 grams) warm honey
  • 2 1/4 teaspoons (7 grams) instant yeast
  • 4 large eggs, room temperature
  • 10 tablespoons (140 grams) unsalted butter cut into ten pieces

Cinnamon Filling

  • 1 cup (110 grams) brown sugar
  • 1 tablespoon (8 grams) ground cinnamon
  • 1/8 teaspoon fine kosher salt
  • 2 tablespoons (28 grams) salted butter, melted
  • 2 tablespoons (30 grams) heavy cream

Icing & Sprinkles

  • 6 tablespoons (85 grams) unsalted butter
  • 4 ounces (113 grams) cream cheese, softened
  • 2 cups (240 grams) confectioners’ sugar, sifted
  • 2 1/2 tablespoons (38 grams) milk
  • 1/4 cup (60 grams) heavy cream, for brushing on top after baking
  • sanding sugar or sprinkles (purple, green, gold)

Directions for Dough:

  • Warm the honey and milk in a large glass measuring cup to 105°-110°.
  • Add the yeast and mix it in. Let the mixture stand for 10 minutes until foamy.
Yeast mixture after resting for 10 minutes.
  • When foamy, add the eggs (room temp), and whisk to combine.
  • Mix flour and salt in a stand mixer. Pour the wet ingredients into the flour on low speed. Add the room temp butter one piece at a time.
  • When the butter is all in, increase the speed to medium, and beat for about 1 minute until the butter is fully incorporated and the dough is stringy and very sticky.
  • Use a spatula to spoon the sticky dough into a large, greased bowl. Cover bowl with plastic wrap and allow the dough to rest and rise for 30 minutes.
  • After 30 minutes, apply the first fold by placing your fingers under one edge of the proofed dough, pulling the dough up, and folding it back over itself. Repeat this around the entire perimeter (about 6 times).
  • Cover the bowl again and rise for another 30 minutes. Repeat this folding step 3 more times, waiting 30 minutes in between each fold for a total of 2 hours (4 folds).
  • Cover the bowl tightly and refrigerate overnight (or up to 72 hours).

Browning Butter for Icing:

  • Melt unsalted butter over medium heat. It will make crackling sounds as the water evaporates from the butter. Simmer until the crackling sounds reduce and the butter turns golden brown (about 5-8 minutes).

  • Remove from heat and pour into a heat-safe bowl.  Cover and allow to solidify at room temperature.  This can be done the night before.

Rolling and Shaping the Dough:

  • On the day of, punch down the cold dough and knead about 10 times to wake up the yeast. Roll out the dough into a 14-inch by 18-inch-wide rectangle. Use a fork to gently poke holes all throughout the dough to help with even baking. Brush the melted butter and then the heavy cream on top of the dough.  Sprinkle the brown sugar mixture evenly over the top and press with your hands to adhere.
  • To roll, start with one of the long edges, and roll into a tight log and stop when you’ve reached the middle of the rectangle. Do the same on the other side to create two logs in a scroll shape. Carefully transfer the dough log to a lined baking sheet, scroll-side down, and shape into a U. If you’d like it to be a full oval, pinch the two ends together. Use a knife to cut 1.5-inch slits about 1.5 inches apart around the entire perimeter of the cake.

  • Cover loosely with plastic wrap and let the cake rise in a warm spot one last time (90 minutes).
  • Preheat oven to 350º F.

Making Brown Butter Icing:

  • To make icing, cream the room temperature brown butter and cream cheese in a large mixing bowl for about two minutes on medium speed.  Add sifted confectioners’ sugar and milk. Mix just until combined, you’re not looking to whip it too much. Add more powdered sugar or milk as needed for desired consistency.

  • Bake the cake uncovered for 32-38 minutes at 350º F, rotating the pan halfway through, until golden brown on top.
  • When cake is done baking and still warm, brush 1/4 cup of heavy cream all over the cake. This is what prevents a hard crust from forming and adds extra moisture to the cake.  Yummm!!

  • When the cake is completely cooled, spread on the icing and top with sprinkles.

This can be stored in an airtight container at room temperature for a couple of days but is best when eaten the same day.  Enjoy!!

This recipe is inspired by Maria Do @murmursofricottta.

I hope you make this fluffy and delicious dessert.  If you do, please tag me @goodeatsbymimi.  I would love to hear from you and see your photos!!

 

 

Eggnog Frosted Snickerdoodles

 

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I have been waiting to share this recipe to celebrate the New Year!  I don’t need to tell you that 2020 has been a strange and difficult year (to say the least!!!!).

I also wanted to share that I have been working very hard on creating a cookbook.  It will be filled with some of my favorite recipes.  Recipes that my husband, children, grandchildren, family and friends love, and I know you will love them too!  It will also have tricks and tips that have worked for me over the years.

Many of you know I love being in my kitchen!  I love to bake and cook for my family and friends.  It is my love language:).

These cookies were inspired by Tieghan Gerard @halfbakedharvest.  My daughter Melissa loves snickerdoodles.  These are not your every day, run of the mill snickerdoodles.  They are sliced and baked, and then frosted with a luscious eggnog frosting, then sprinkled with more cinnamon sugar.  Do I have your attention?!!

If you are not a fan of eggnog (or you just don’t have any on hand),  you can use heavy cream and pure vanilla extract.  Vanilla bean extract would taste amazing too!!

Let’s do this and bring in the New Year on a “sweeter” note!!

Ingredients for cookies:

  • 1 1/2 cups unsalted butter, room temperature (340 grams)
  • 1 1/4 cups granulated sugar (252 grams)
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour (628 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 3/4 teaspoon ground cinnamon

Cinnamon for coating cookies:

  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon ground cinnamon

Frosting for cookies:

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 2 cups confectoners’ sugar, sifted (240 grams)
  • 2-4 tablespoons of your favorite eggnog, room temperature

Instructions for making the rolled cookies:

  1. Cream together the butter and sugar for 3-5 minutes until smoothe and creamy.  Beat in the eggs one at a time, mixing well after each addition.  Scrape the sides of mixing bowl and paddle as needed.  Add the vanilla* and mix until incorporated.IMG_3751
  2. In a large bowl, whisk together the flour, baking soda, salt and cinnamon.  Add all at once to the butter mixture.  Gently turn the mixer on low.  Start to incorporate the flour mixture and increase the speed just until the flour is mixed in and forms a large ball of dough.  Divide the dough into two equal balls.  Place each ball on a piece of parchment and form into a 10″ log.
  3. Mix the granulated sugar and cinnamon together.  Sprinkle over the logs and roll them back and forth over the sugar until they are completely covered.  Put any extra cinnamon sugar back in the bowl and save for later.
  4. Wrap each log tightly in the wax paper and then a piece of plastic.  Place in the refrigerator for at least an hour or up to three days.
  5. Preheat oven to 350° F.  Line baking sheets with parchment paper or silicone pads.
  6. Unwrap the dough and slice log crosswise into 1/4″ cookies (you will get between 20-24 cookies per log).  Place the cut rounds on prepared baking sheets at least 2 inches apart.  Bake for 8-10 minutes until the cookies are set on the edges.
  7. Let the cookies cool in the baking sheet for 5 minutes before transferring to a wire cooling rack.
  8. Make the eggnog frosting while the cookies are cooling.  Beat the butter until creamy (about 2 minutes).  Slowly add the confectioners’ sugar and mix until combined.  Add the eggnog 1 tablespoon at a time.  Mix until desired icing consistency.IMG_0592
  9. Frost each cookie with a small offset spatula, and sprinkle with remaining cinnamon sugar.  Enjoy!!

*Vanilla feeds Tomorrow

I saw this story on Hoda & Jenna about a young man (William Cabaniss), who started making his own vanilla to help raise money for a food bank.  Please take the time to click on the link and read about this incredible 9th grader from Knoxville, Tennessee!

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

Cinnamon Crunch Croissant Cereal

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Earlier this summer I made pancake cereal with little teeny tiny pancakes.  Then there was the miniature oatmeal chocolate chip cereal.  Now, let me introduce you to these adorable miniscule croissants.

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Look how cute!

When I saw this recipe by @chefsteps, I knew immediately that I had to make this!  

These were made with store bought dough.  I purchased croissant dough that comes in a sheet form.

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As I read through the recipe, it called for a dehydrator to make the tasty little cereal extra crispy.  Because I don’t own dehydrator (and didn’t plan on purchasing one anytime soon), I decided to go ahead and make the adorable little croissants, and then dry them in the oven on a low heat.  It worked like a charm:).

After making mini pancake cereal, and mini cookie cereal, I was excited to add these little cuties to my répertoire!

Ingredients:

1 tube of croissant dough

Ingredients for  cinnamon sugar water:

  • 1/2 cup water (100 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 cinnamon sticks (crushed)

Instructions for cinnamon water:

Crush the cinnamon sticks with a meat mallot, rolling pin, or the back of a small saucepan.  Place them in a saucepan with the water and sugar.  Heat just until the water boils, stirring to dissolve the sugar.  Once it comes to a boil, remove from heat and set aside to cool.  After the mixture cools, place it in a spray bottle.  This will be used to spray on the croissants after the first bake.  I recommend using a very fine sieve to remove all the cinnamon bits.  Any pieces of cinnamon will clog the spray bottle.  

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Ingredients for egg wash:

  • 1 egg + 1 egg yolk
  • pinch of kosher salt
  • 1 1/2 tablespoons water (22 grams)

Whisk together the egg, egg yolk, salt and water.  Strain this to make it smoothe.  This will make the egg wash. This will be gently brushed on the croissants before the first bake.  Set aside until ready to use.

Preheat oven to 375° F.  Line baking pan(s) with parchment paper.  I used two because I couldn’t get them all on one:).

Open dough and lay flat on lightly floured work surface.  Using a sharp knife or pizza cutter, cut strips that are 2 1/4″ long x 1″ wide.  Cut each rectangle into two triangles.  Cut a small slit at the bottom of the triangle.  This will help it to keep the classic croissant shape. 

IMG_8327IMG_8328IMG_8341 Roll the wide end to meet the pointed end.  Place the croissants on the prepared baking sheet.  Repeat until all the croissants are rolled.  Refrigerate the croissants for 20 minutes.  This helps them keep their shape while brushing on the egg wash.

After refrigerating the dough, gently brush the egg wash over the entire croissant.  Once the croissants are completely coated with egg wash bake them in the preheated 375° oven and bake for 15 minutes.  They should be a dark golden brown.

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Remove the croissants from the oven and liberally spray them with the cinnamon sugar.  Be sure to spray all the sides.

Place croissants back in the oven for 5 minutes.  This will set the glaze.  If you want a crispier cereal, turn your oven to 170° F.  Once the oven reaches this temperature, turn the oven off and place the croissants in the oven for an hour.

Place cooled cereal in an airtight container or enjoy right away.  I drizzled my cereal with honey and fresh strawberries, but any fruit (or none at all) would be fine.

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I hope you make this fun and delicious cereal, and if you do please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures.

Enjoy!!