Twelfth Night Or Kings Cake
From mystic_river1 16 years agoIngredients
- 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.
People Who Like This Dish 6
- AuntieG Carmichael, CA
- 3gdogs Nowhere, Us
- ahmed1 Cairo, EG
- mumtazcatering Gauteng, ZA
- luvthewho Belpre, OH
- texaschef DALLAS, TX
- jeffsgirl Medford, OR
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 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
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