297: king cake; Source: https://www.youtube.com/watch?v=8JMHAvl4JiI
Comments:
Tangzhong:
60g bread flour (1/2 cup)
120ml water (1/2 cup)
180ml whole milk (3/4 cup)
Dough:
7g dry yeast (1 packet)
100g sugar (1/2 cup)
120ml whole milk (1/2 cup)
560g bread flour (4.5 cups) + (for me) 80g (2/3 cup), plus more for forming dough
10g kosher salt (1.5 tsp)
Grated nutmeg
2 whole eggs
2 egg yolks
113g softened butter (8 tbsp or 1 stick)
from Brian:
RECIPE
FOR THE FILLING
115g or 1 stick BUTTER (softened)
150g or a full 1/2C. Brown sugar
20g or 2.5 tbsp CINNNAMON
1g or 1/4 tsp SALT
1. Whip with paddle attachment in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.
KING CAKE
*TAIZHONG:
½ C - Bread flour
½ C - Water
¾ C - Whole milk
*DOUGH:
1 Packet - Dry yeast
½ C - Sugar
½ C - Whole milk
4½ C - Bread flour + plus more for forming dough
½ tsp - Kosher salt
Grated nutmeg
2 whole eggs
2 egg yolks
8 tbsp or 1 stick - Softened butter
- Heavy cream
*ICING:
2½ C - Powdered sugar
1 tsp - Lemon juice
1 tsp - Vanilla extract
1 tbsp - Corn syrup
Half Stick - Melted butter
Whole milk till desired consistency
*FINISH:
1 whole egg + splash of whole milk (to brush on before baking)
2 tbsp - Heavy cream (to brush on after baking)
Sprinkles
* Start by making the Taizhong paste, Over medium heat warm ½ cup water with ¾ cup whole milk, to that add the ½ cup bread flour and whisk constantly until it globs together and forms a pasty texture that pulls from the pot. Pull off heat and set aside and while it cools you’re going to proof some yeast.
* Into heated ½ cup of milk (between 90-100F) dump 1 packet of yeast & 1 spoonful of sugar and stir. Let it proof for a few minutes while getting the dough started.
* In a mixer, add 4 ½ cups of bread flour, the rest of the ½ cup of sugar, grated nutmeg and ½ teaspoon of kosher salt. With the dough paddle attached give it a quick mix before dumping in the frothy mixture along with the Taizhong paste and mix on a medium speed to get things incorporated.
* After about a minute add in the 2 whole eggs plus the 2 egg yolks. One yolk at a time.
* Finally with the mixer running on medium low add in 1 stick of very softened butter about 1 tablespoon at a time to let each piece get incorporated.
* If the dough is not pulling from the sides, add in a quarter cup of flour at a time. it’s done when it starts to pull away from the sides and when you touch it it still feels sticky but it doesn’t stick completely to your hand.
* Rest the dough in a greased bowl for 1 to 2 hours until it doubles in size in a warm dry area. In the meantime, make the filling.
* Combine 1 cup of light brown sugar with 1 tablespoon of cinnamon as well as a pinch of salt and whisk together until well combined.
* You’re also going to need 4 tablespoons of softened butter and 2 tbsp of heavy cream. Set aside.
* Once the dough has risen, generously flour your surface and begin to form into a rectangle. Make sure to flour both sides well and keep a good bit of flour underneath.
* Roll out to about 20x15 and cut into 3 even strips.
* Coat each strip with the softened butter, on the brink of melting and fill in the gaps by brushing in the heavy cream.
* Finally sprinkle over the cinnamon sugar filling as evenly as possible and try to leave a margin around the edges so they can stick once they’re rolled.
* To roll, just take your time and go as tightly as you can and keep the seam on the bottom once you get there. Also, stretch the rolls just a bit so they don’t bulk up too much. Then pinch the 3 ropes together and braid the ropes. Then form a ring to form the cake and press the ends together and roll just a bit to keep in place.
* Transfer to a greased parchment lined baking sheet. Then cover with plastic wrap or a damp towel to rise one more time. 30 minutes to an hour. Meanwhile you can preheat your oven to 350F.
* Once the dough rises, brush over with the egg wash which is 1 whole beaten egg with a splash of whole milk.
* Bake for 30-40 minutes. Top should be nicely brown. If you want to be sure it’s done, stick a thermometer into the middle and it should be about 180 degrees Fahrenheit.
* One more step, brush over like 2 more tablespoons of heavy cream when you remove the bread from the oven. To help soften up the crust.
* After about 5 minutes you can transfer over to a wire rack to cool completely.
* To make the icing, take 2 cups of powdered sugar & sift into a bowl. Add in 4 spoons of melted butter, 1 teaspoon of lemon juice, a few squirts of vanilla extract and a tablespoon of corn syrup. Give it a whisk and put in splash by splash of while milk and continuously whisk until you have desired consistency.
* Spread over cake with spatula and add sprinkles.
* Allow 20 minutes to set before cutting into cake.
Directions:
Tangzhong: heat in pot till it begins to pull away from the sides - let cool
proof yeast: milk, yeast, and steal a spoon full of sugar from 1/2 already measured - milk at 100 degrees
mixing dough: flour, nutmeg, sugar and salt to mixer - dump in yeast, and Tangzhong - mix on medium
after 1 minute add in eggs one at a time
while on medium low and in softened butter a tbl at a time
may need to add in flour to make dough pull away from sides of bowl
done when pulls away from sides and feels sticky but doesn't stick to finger
let rise 2 ro 3 hours
use brians filling recipe for filling - put 2 tbls of cream in this
roll out dough to 15 x 20 in - cut into 5 in wide strips
spread out filling and roll each tightly - stretch out a long as possible to make longer rolls
braid them tightly together and form into oval then put on parchment paper in pan
let proof for 1hr - i refrigerated overnight and let rise the next morning.
bush with egg white and milk mixture
bake at 350 for 20 minutes then check. if browed and still need more cooking, cover with foil and continue - need to get to 180 degrees internally
brush on 2 tbls of heavy cream when it comes out of the oven - this keeps the crust soft
let cool and then frost it with brians icing but add in a splash of milk - don't put in zest again.
filling:1. Whip with whisk attachment in stand mixer or with an egg beater until light and well creamed 3-4 minutes. You can hold on counter overnight while rolls chill in fridge.
measure 110 grams of softened butter i cut that up about 20 minutes ago before i started mixing so it's good and soft on top of that we're going to measure 150 grams of brown sugar 20 grams of cinnamon and 1 gram of salt i'm going to throw the paddle attachment on here and start
to cream everything together again we're going to start on low speed for a minute or two and let things get moistened next i'm going to turn things up to medium high and continue to whip all this up for
a while like 8 to 10 minutes bro now i'm going to scoop this out and set it aside for later the air that we whipped in there should give us about two cups of total filling for our cinnabons
next i'm gonna make the frosting for these real quick and for that i need to grab some cream cheese into the bowl of my stand mixer here i'm gonna measure 115 grams of that
by the way this was softened to room temperature because cold cream cheese doesn't really whip up on top of that i'm going to measure 10 grams of vanilla extract and then i'm
going to shake it about half of the powdered sugar that we need or 70 grams i'm also going to zest well i'm going to take off the sticker first bro
then i'm going to zest half of a medium lemon into the bowl shake that in and now we're gonna put the paddle on and hit this with medium speed until the sugar starts to get incorporated with the cheese once it
looks like this we're gonna shake in the rest of our powdered sugar and then i'm gonna turn the mixer on to high speed i'm gonna whip this up for about three minutes or so now until it's light and
just starting to get whipped i like my frosting for these cinnabons kind of saucy
