martinimade

Call it the Great British Bake Off effect. Suddenly, so many things seem like a good idea. Like, say, a King Cake.*

Any day that starts like this is a good one. King cakes use a yeasted dough so making that component is a lot like making bread. You chuck some stuff in the mixer, knead it, then let it rise for a few hours.

Phase Two. Roll it out. Sprinkle with pecans, brown sugar, and cinnamon. Roll into a log. Place in pan. Let rise again. Then bake.

Traditionally, you cover your king cake with purple, green, and yellow sugar. Because we live in Upstate New York (and I had a miscommunication with the Pie Goddess), we had to make do. Also: there is usually a porcelain baby hidden inside the cake. This is not a porcelain baby rich area. I debated using a small dried bean but could only find wee black beans in my house, which really seemed like a tooth breaking hazard, especially after a glass of wine or two. So we were foreign objectless. 

And eat. And yum. And try to avoid going back for a second wee sliver, which would end up being by a naughty dog ** before you take one bite, then going back for a third sliver. So, so yummy.

* If you don't know what one it, look here. King Cakes are all the rage at this time of year in the South, particularly New Orleans. I did not make anyone flash to get a slice, however. It's cold up here.

** Long story -- and one you can probably figure out on your own.