Twelfth Night Or Kings CakeFrom mystic_river1 7 years ago
- PLEASE READ THE ALTERATION SECTION FOR THE HISTORY OF THIS cake-FIRST PRINTED IN THE PECAYEUNE IN 1901 shopping list
- 2 Pounds of the Best flour shopping list
- 12 eggs shopping list
- A Cupful of sugar shopping list
- A Pound of the Best butter shopping list
- 1/2 Ounce of yeast shopping list
- 1/2 Ounce of salt shopping list
- candies to Decorate shopping list
How to make it
- PreparationTo make the Cake,
- take a pound and a half of the above-mentioned quality of flour,
- and put it in a wooden bread trough.
- Make a hole in the center of the flour,
- and put in a half ounce of yeast,
- dissolved in a little warm water.
- Add milk or tepid water to make the dough, using milk if you want it to be very rich and delicate, and water if you have not the milk.
- Knead and mix the flour with one hand, while adding milk or water with the other.
- Make a dough that is neither too stiff or too soft, and when perfectly smooth set the dough to rise in a moderately warm place, covering with a cloth.
- Remember that if you use milk to make the dought it must be scalded, that is, must be heated to the boiling point, and then allowed to grow tepid.
- Let the dough rise for five or six hours,
- when increased to twice its bulk, take it and add the reserved half pound of flour, into which you will have sifted the salt.
- Add six eggs, beaten very light with the sugar and butter,
- mix all well together, kneading lightly with your hands, and adding more eggs if the dough is a little stiff.
- Then knead the dough by turning it over on itself three time
- set to rise again for an hour or three-quarters of an hour.
- Cover with a cloth.
- At the end of this time take it up and work it again lightly, and then form into a great ring, leaving of course, a hole in the center.
- Pat gently and flatten a little.
- Have ready a baking pan, with a buttered sheet of paper in it, and set the central roll in the middle.
- Cover the pan with a clean, stiff cloth, and set the Cake to rise for an hour longer.
- When well risen, set in an oven a few degrees cooler than that used for baking bread (360°);
- let bake for an hour and a half;
- if medium, an hour, and if very small, a half hour.
- Glace the Brioche lightly with a beaten egg, spread lightly over the top before placing in the oven.
- Decorate with dragees (French: a small candy), caramels, etc.
The Cookmystic_river1 Bradenton, Florida
The Rating3 people
What an effort Joymarie.Thanks for such information about the history of this one.You will never stop to impress us.ahmed1 in Cairo loved it
wow JM,all that history!!!!!!!!!!!have you made this already ? i am coming for coffee :)
great workout kneading and mixing that dough l.o.l
have a blessed and inspiring day, my friend
MUMTAZmumtazcatering in Gauteng loved it