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.

Reviews & Comments 5

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  • AuntieG 6 years ago
    Love the pic of this cake...What did you use to glaze/ice it with, and What are the green and red decorations, and what is the frothy stuff in the middle? I keep coming back to this one...let us know? Please Please? Thanks!
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  • luvthewho 12 years ago
    Love this post. Love the history. Will be celebrating Fat Tuesday at my restaurant and I am going to use your recipe and history for the customers to pick up if you do not mind?
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    " It was excellent "
    ahmed1 ate it and said...
    What an effort Joymarie.Thanks for such information about the history of this one.You will never stop to impress us.
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    " It was excellent "
    mumtazcatering ate it and said...
    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
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  • mystic_river1 12 years ago
    Go into any office in Louisiana during Mardi Gras season and you're almost sure to see employees feeding on a donut-shaped cake gaudily decorated in the colors of the Carnival (purple, green, and gold—apparently established by an early Mardi Gras king to represent justice, faith, and power, respectively). King Cakes range from simple coffee-cake-like affairs to giant concoctions filled with just about anything you can imagine shoving into a cake—including pecans, fruit, various flavors of cream cheese, and chocolate. But the secret ingredient in every King Cake is a tiny plastic or porcelain baby. The person who discovers it in his or her slice is branded as the purchaser of the next cake, and so it goes at offices, schools, and parties from Twelfth Night (12 days after Christmas) until the aptly named Fat Tuesday.

    In order to avoid liability, most bakeries sell the cake with the baby on the side, leaving the actual hiding to the purchaser. Fear of choking on a plastic child doesn't stop people in the Big Easy from chowing down on more than 750,000 King Cakes a year, according to the New Orleans Metropolitan Convention and Visitors Bureau, and many Louisiana bakeries now ship their royal confections across the country, making it unlikely that the sun will soon set on this cake's kingdom.

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