Saturday Baking - Mardi Gras King Cake

At Christmas I received a cookbook from my Aunt Carol. It is "Dam Good Sweet" by David Guas & Raquel Palzel. It's influenced by cooking in New Orleans. Today I used a recipe from the book to make a King Cake. For those who aren't from New Orleans, a King Cake isn't really a cake as much as a sweet bread. I had a good time making it and it was relatively easy to make. Usually we get our King Cakes from Randazzo's Camellia City Bakery in Slidell, LA.


So I'm comparing what I made today to what I'm used to eating in the past. I braided the dough and was real pleased with the appearance. The recipe called for a combination of bread flour and cake flour. It came out a little more dense than I would like. Next time I would probably just use cake flour and hope that it was a little more airy. I think the dough should be just a little sweeter also. But, the family still enjoyed eating this tonight.