Mardi Gras King Cake with cream cheese and fruit filling
Chef Duncan from the Seguin's Courtyard Cafe
1 envelope of dry yeast
1/4 cup warm water
1/2 cup milk
1 cup butter (2 sticks)
2 egg yolks
2 white eggs
1 cup unbleached flour
Mix the yeast with warm water, stir 1 teaspoon of sugar and 1 tsp. of the flour of the flour into the yeast and set aside. By the time you have measured all the other ingredients the yeast should be beginning to bubble and show signs of life.
Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl. THe mixture should be lukewarm, beat in the egg yolk, white eggs and the yeast.
Beat in 2 cups of flour until the dough is fairly smooth, then gradually add enough flour to make a soft dough that can be formed into a ball. Kneed the dough by hand until smooth and elastic. Lightly oil bowl. Roll the dough in the bowl until it is lightly oiled all over.
Cover with cloth and leave to rise in a warm spot until it doubles in size. About 1 /2 hour to 2 hours. Then put the dough down and cover the bowl with a damp towel. Put plastic film over that and refrigerate until next day.
This recipe makes enough dough for two King Cakes extra dough may be frozen or make two and freeze one until later.
Heat cold cake for 10 minutes in a 375 degrees oven.