From Brian Lee, Trinity Lay Leader
This year, February 26th was the last Sunday
before the start of Lent. At Trinity, we marked this last Sunday before Lent
with a “Dimanche Gras” party. In other parts of the US (particularly New
Orleans) and the world, there are large celebrations before the start of Lent,
most notably Mardi Gras. This year, we were blessed to have homemade King Cake
as part of the celebration.
The tradition of King Cake in New Orleans is believed to
have started in the 1870s. There is a lot of symbolism with King Cake. Its oval
shape symbolizes the unity faiths. Each King Cake is decorated in the
traditional Mardi Gras colors - purple representing justice, green representing
faith, and gold representing power. Usually, a small baby, symbolizing the baby
Jesus, is hidden inside the King Cake. At Trinity, dark jelly beans were placed
inside after the King Cake was baked.
In New Orleans, King Cake parties are held throughout the
Mardi Gras season. In offices, classrooms, and homes throughout the city, King
Cakes are sliced and enjoyed by all. Like the Biblical story, the "search
for the baby" adds excitement, as each person waits to see in which slice
of cake the baby will be discovered. While custom holds that the person who
"finds" the baby will be rewarded with good luck, that
person is also traditionally responsible for bringing the King Cake to the next
party or gathering.
For those who found the jelly bean “babies", here’s the
recipe that Myrt Dorroh used for her King Cake! Myrt recommends planning ahead
as this recipe takes a fair amount of time.
KING CAKE WITH CREAM
CHEESE AND FRUIT FILLING RECIPE
DOUGH
·
1 envelope of dry yeast
·
1/4 c. warm water (not hot)
·
1/2 c. milk
·
1 c. (2 sticks) butter
·
1/2 c. sugar
·
2 egg yolks
·
2 whole eggs
·
4 c. (approximately), unbleached flour
Mix the yeast with the warm water. Stir 1 teaspoon of the
sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you
have measured 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
yolks, whole eggs and the yeast.
Beat in approximately 2 cups of flour, until the dough is
fairly smooth, then gradually add enough additional flour to make a soft dough
that you can form into a ball. Kneed it, by hand or machine, until smooth and
elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it
lightly all over, cover with a cloth and leave to rise in a warm spot until
doubled in size, about 1-1/2 to 2 hours.
Pat the dough down and cover the bowl with a damp towel,
plastic film over that and refrigerate until the next day. This recipe makes
enough dough for two king cakes. Extra dough may be frozen, or make two king
cakes and freeze one. (If you are going to add a filling the recipe is below.)
Thaw frozen cake and reheat 10 minutes in a 375 degree oven.
FILLING
·
1/2 recipe king cake (above)
·
1 (16 oz.) can cherry, apple or apricot pie
filling
·
8 ounces cream cheese
·
1/4 c. sugar
·
2 T. flour
·
2 egg yolks
·
1 tsp. vanilla
·
1 plastic baby Jesus (or a dark colored jelly
bean)
Colored sugars (purple, yellow and green); or these same
colors of food coloring if you want to just make colored icing.
Remove dough from refrigerator and with well-floured hands,
while it's firm and cold, shape it into a long sausage shape. Using a floured
roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle
as thin as pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream
cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip
of the fruit filling the length of the dough, about 3 inches from one edge.
Spoon the cream cheese mixture alongside the fruit, about 3 inches from the
other edge. Brush both sides of dough with egg wash.
Fold on edge of dough over the cream cheese and fruit, then
fold the other edge over. Gently place on end of the filled roll onto a greased
pizza pan or large cookie sheet. Ease the rest of the roll onto the pan,
joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
Brush again with egg wash and cut deep vents into the cake. Sprinkle with
colored sugar at this time if you are only using colored sugar. If you want to
brush a light icing of mixed powdered sugar, water & a little vanilla after
baked and cooled, then wait and sprinkle colored sugar last.
Bake 40-45 minutes to 1 hour, or until cake is well risen
and golden. Time depends on how thick of a cake you have created. The thinner
you roll out the dough, the less time it takes to bake. Watch it and take note
of the smell. It smells wonderful when is done, also when it is golden brown it
is done.
If you are icing it, cool before icing. Mix confectioner's
sugar with enough water to make a spreadable paste and a little vanilla for
flavor. You can make 3 small bowls of the icing and color one purple, one green
and one yellow; or if using just white icing, brush over the cake and sprinkle
the three colors of sugar over top. Slice the cake into serving sizes and
insert the dark jelly bean or plastic baby Jesus. You can either insert it from
the bottom of the cake or into one of the slices of the cake. Be sure to put
the slices back close together so it is not evident where you have hidden it.
