Tuesday, February 9, 2016
Happy Mardi Gras!
I have to admit that before meeting our close friend from New Orleans, we didn't really celebrate Mardi Gras much.
We started making King Cake for him, but I had never tasted one before. I followed internet recipes carefully, but it always seemed like just a lightly sweet bread (with frosting and sprinkles).
Unfortunately, it was after Fr. Mark returned to New Orleans that I tasted my first actual King Cake. I immediately knew what I was doing wrong!
I had been treating it like a bread, but it's really more like a cinnamon roll!
I swapped the bread flour for pastry flour, added filling, more eggs, and kept the dough much wetter.
Tender and delicate like a cross between bread and cake.
Not too sweet, but perfect with the kick of frosting.
Worth making a tradition!
Now we enjoy it every year, never forgetting to raise a slice to Fr. Mark: Laissez les bon temps rouler!