Carnival season kicks off with maple bacon king cake
BATON ROUGE - Baker Jeff Herman and Chef Jay Ducote kicked off carnival season on WBRZ News 2 at 4 with maple bacon king cakes.
Herman, who owns Tiger Deaux-Nuts, said this is his take on a Mardi Gras favorite.
For more information on Herman or the shop, visit Tiger Deaux-Nuts facebook page.
King Cake dough recipe
1 1/2 cups whole milk
2 1/2 ounces vegetable shortening
1 ounce instant yeast (SAF Instant is best)
1/3 cup warm water (110 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 cup hard flour
1 cup soft flour (cake flour)
Vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
Place the milk in a medium pot and heat over medium heat just until warm enough to melt the shortening (about 120 F). Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water (110 F) and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. In a separate bowl, sift the hard and soft flour together. Add the eggs, sugar, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Change to the dough hook attachment of the mixer. Add the remaining flour, combining on low speed at first, and then increase the speed to medium. Beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch thick. Make sure that it is at least 24 inches long in length. Cut out dough using a dough cutter into three long strips. Braid each strip over the other until a long braided strip is made. Tie ends together to form a circle. Set on floured baking sheet, cover lightly with a towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or dutch oven to 350 degrees F. Gently place the ring into the oil. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to icing.
2 cups confectioners sugar
½ teaspoon Maple Extract
½ cup hot water (140 F)
Blend ingredients together at medium speed in a stand mixer with the paddle attachment. Slowly turn speed up until on high. If too thick, slowly add water to thin until creamy. If too thin slowly add confectioners sugar until creamy.
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