JOHN CLANCY'S KING'S CAKE
Provided by Moira Hodgson
Categories dessert
Time 1h5m
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- Stir the yeast and one-half teaspoon of the sugar into the lukewarm water. Let the mixture stand until it foams about four to six minutes.
- In a large bowl, combine the remaining sugar, four cups of the flour, salt, nutmeg, lemon peel, milk, egg yolks, butter and the yeast mixture. Stir all the ingredients together until the liquid is absorbed by the flour. Remove the dough from the bowl and place it on a lightly floured work surface.
- Knead the dough by pushing it forward and folding it back in half on top of itself. Continue to knead the dough for 15 to 20 minutes, or until it is smooth and elastic. Where necessary, sprinkle the dough with enough flour to keep it from sticking to your hands or the work surface.
- Place the dough in a large buttered bowl and turn it to coat it with the butter. Cover the bowl with plastic wrap or a towel and let the dough rise for about one hour or until it doubles in size.
- Transfer the dough from the bowl to the work surface and very gently knead the citron into it, just until the citron is well incorporated. Return the dough to a clean, well-buttered bowl and coat it with butter as before. Cover the bowl and let the dough rise for 45 minutes to one hour, or until it doubles in size.
- Punch the dough down in the bowl, then transfer it to the work surface, and shape it into a 14- to 16-inch-long cylinder. Press the pecan half into the dough so that it is completely encased. Place the cylinder on a buttered and floured cookie sheet and shape it into a ring by twisting and then overlapping the end securely. Brush the entire surface of the cake with beaten egg yolk and let it rise again for about one hour, or until it doubles in size. Preheat the oven to 375 degrees.
- Bake the cake on a rack in the middle of the oven for 35 to 45 minutes, or until it is golden brown. Transfer the cake to a wire rack to cool.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 328 milligrams, Sugar 14 grams, TransFat 0 grams
KING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h30m
Yield one 12-inch cake
Number Of Ingredients 25
Steps:
- For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface.
- In a large bowl, whisk together the flour, salt, cinnamon and nutmeg.
- In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms.
- Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour.
- For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside.
- Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly.
- Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet.
- For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar.
- Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day.
KING'S CAKE
Provided by Pierre Hermé
Yield Serves 8
Number Of Ingredients 23
Steps:
- Make the dough. Sift the flour with the sugar, sea salt, lemon zest, and yeast into the bowl of a food processor. Process on low speed, then add the eggs. Continue processing just until the dough pulls away from the sides of the bowl. Add the orange-flower water and rum and continue processing just until the dough pulls away from the sides of the bowl.
- Dice the candied orange peel, chop the butter into pieces, and add them both to the dough mixture. Process again just until the dough pulls away from the sides of the bowl. Place the dough in a large bowl and cover with a damp cloth. Set aside to rise for 2 hours at room temperature.
- Punch down the dough then place in the refrigerator for 2 hours.
- Remove the dough from the refrigerator and punch it down again. Line a baking sheet with parchment paper, roll out the dough into a square, and place it on the lined baking sheet. Bring the corners of the dough to the center and insert the bean. Turn the dough over and shape it into a ball. Press your thumb in the center to make a depression and push the dough out around it to form a ring or crown. Cover it with a damp cloth and set aside to rise until doubled in volume, at least 2 hours in a warm room (77°F to 82°F [25 to 28°C]).
- Preheat the oven to 360°F (180°C).
- Prepare the glaze. In a bowl, combine the egg yolks, whole eggs, sugar, and salt. Brush the crown with the glaze. Dip a pair of scissors in water, and make cuts in the top of the cake, so it resembles the points of a crown. Place it in the oven and bake 20 to 25 minutes.
- Warm the apricot preserve or jelly, then strain it. Remove the cake from the oven and transfer it to a wire rack, then brush with the jam. Sprinkle with the pearl sugar and decorate with strips of the candied melon, candied orange, and coarsely chopped almonds.
MRS. CLANCY'S CHOCOLATE CAKE
The ingredients for this cake are simply stirred together in a bowl, it's the easiest chocolate cake you will ever make, and close to the best you've ever tasted too! This recipe was given to me by a bloke I worked with some 30 years ago. He used to regularly share his mothers chocolate cake with his mates at work. He would only give me the recipe if I promised him that I would always call it "Mrs. Clancy's Chocolate Cake" after his mum. Here it is...
Provided by Ian Snell
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan, add cocoa and stir until smooth.
- Add sugar, beaten eggs, flour, milk and vanilla.
- Stir together and pour into a greased ring tin and bake at 170-180°C for approximately 30 minutes.
- A Kuglehopf or Bundt tin works best.
Nutrition Facts : Calories 3613.5, Fat 182.5, SaturatedFat 108.9, Cholesterol 1073.3, Sodium 1399, Carbohydrate 457.6, Fiber 8.1, Sugar 302, Protein 45.6
KING CAKE
King cake is the wintry dessert that fuels Louisianans during Carnaval season. King cake season lasts January 6th until Mardi Gras-the perfect antidote to the post-holiday slump (though the date of Mardi Gras changes each year, depending on when Easter is). The term "king cake" is actually a misnomer since it's not a cake, but a yeast-raised bread. But the most exciting thing isn't the delicious pastry-like cake, but the plastic baby that's hidden inside! This is not the kind of cake where you "save some for later," since whoever gets the piece with the baby has to bring the next king cake! This tradition runs throughout the two month (or longer!) Carnaval, so everyone has plenty of opportunities to eat lots and lots of king cake. King cake is traditionally filled with a cinnamon filling, but I love the raspberry-cream cheese filling in this recipe. Feel free to swap the raspberry jam for another fruit jam.
Provided by Vallery Lomas
Categories dessert
Time 3h10m
Yield 1 cake (10 servings)
Number Of Ingredients 18
Steps:
- For the cake: Add the flour, yeast, sugar, salt, cinnamon and nutmeg to the bowl of a stand mixer fitted with the dough hook. Scrape in the vanilla bean seeds. Add in the melted butter, 2 of the eggs and the milk.
- Combine on low speed until all the ingredients are incorporated, about 2 minutes. Increase the speed to medium and mix until the dough is elastic, smooth and pulls away from the sides of the bowl, 8 to 10 minutes. (If you are in a more humid climate, you may need to add a little more flour, a couple tablespoons at a time, to reach the desired consistency.) Transfer the dough to a large, greased bowl. Cover with plastic or a damp kitchen towel and allow to rise until it doubles in size, 60 to 90 minutes.
- Meanwhile, prepare the filling: In a small bowl, add the cream cheese and sugar and stir until incorporated. Place the jam in a small microwave-safe bowl and warm in the microwave until it's a spreadable consistency, 10 to 15 seconds. Set aside.
- Once the dough has doubled in size, punch it down, then tip it onto a floured work surface. Lightly roll it to a 24-by-6 inch rectangle. Use a rubber spatula to smear the cream cheese mixture on the dough, leaving a 1-inch border on all sides. Spoon the jam on top and smear in an even layer. Roll the dough lengthwise to create a tight cylinder.
- Transfer to a large parchment-lined baking sheet. Form the dough into a ring, seam-side down, and pinch together. Cover with plastic or a clean dish towel and let rise until puffy and springy to the touch (the dough will bounce back from a finger indention), 30 minutes.
- While the dough is rising, place an oven rack in the center of the oven and preheat to 350 degrees F. In a small bowl, whisk the remaining egg.
- When ready to bake, brush the egg wash lightly all over the dough. Bake until golden brown all over, about 35 minutes. Let cool completely.
- Prepare the glaze: Sift the confectioners' sugar into a medium bowl. Add the milk and vanilla extract and whisk until smooth.
- Once the cake has cooled, it's the perfect time to insert the small plastic baby from the bottom of the cake (to conceal its whereabouts!). Pour the glaze on top of the cake, then, while the glaze is still wet, sprinkle with green, yellow and purple sanding sugar in sections. Serve at room temperature.
KING CAKE
From March 02 Calgary Sun news paper. Looked so good I had to try it. It smells wonderful and was super easy to make.
Provided by Ladymedic
Categories Yeast Breads
Time 4h30m
Yield 2 rings, 40 serving(s)
Number Of Ingredients 20
Steps:
- Scald milk remove from heat and stir in butter. Allow to cool to room temperature.
- In a large mixing bowl dissolve yeast in water and 1tbsp of sugar for ten minutes.
- Add cooled milk to yeast mixture along with remaining sugar, salt and nutmeg. Whisk in eggs.
- Add flour 1 cup at a time until dough pulls away from the side of the bowl.
- Turn out dough onto lightly floured surface. Knead 8-10 minutes.
- Place dough in a well oiled bowl, turn to coat dough. Set in a warm area to rise for two hours.
- Punch down dough and divide in half. Roll each half into a square 10 inches by 16 inches.
- Combine filling ingriedients and put half on each piece of dough. Roll up jelly roll style bring ends together to form 2 oval shaped rings.
- Place rings on cookie sheets covered by parchment paper.
- With scissors cut 1/3 of the way threw dough at one inch intervals.
- Place pans in warm area to rise again for 45 minutes.
- Pre-heat oven to 350, bake for 30 minutes rotating pans half way threw.
- Cool on cookie racks for ten minutes. Prepare frosting and drizzle over cakes. sprinkle green, yellow and purple sugar in stripes over the top.
Nutrition Facts : Calories 166.9, Fat 5.4, SaturatedFat 2.6, Cholesterol 19.3, Sodium 142.4, Carbohydrate 27.1, Fiber 1.2, Sugar 12, Protein 3.3
More about "john clancys kings cake recipes"
JOHN CLANCYS FAVORITE RECIPES BY CLANCY (1986-08-28 ... - AMAZON.CA
From amazon.ca
Reviews 1Author Clancy
JOHN CLANCY'S FISH COOKERY: CLANCY, JOHN.: 9780030474514: BOOKS
From amazon.ca
Reviews 1Format Spiral-boundAuthor John. Clancy
KING CAKE - PREPPY KITCHEN
From preppykitchen.com
Ratings 6Calories 400 per servingCategory Dessert
HISTORY OF THE KING CAKE | RANDAZZO’S CAMELLIA CITY BAKERY
From kingcakes.com
WORLD’S MOST DELICIOUS KING CAKE RECIPE EVER!!! - CATHOLIC ICING
From catholicicing.com
WHAT IS KING CAKE? - HISTORY OF MARDI GRAS KING CAKE
From thepioneerwoman.com
EUROPEAN BAKERY IN CALGARY ALBERTA SINCE 1995 | KINGS BAKERY
From kingsbakery.ca
BEST KING CAKES IN NEW ORLEANS - JOE'S KNOWS FOOD
From joesknowsfood.com
2022 CALANDRO’S KING CAKE INFORMATION ROUNDUP!
From calandros.com
KING CAKE HISTORY – CAYWOOD AND RANDAZZOS BAKERY
From caywoodandrandazzos.com
10 UNIQUE KING CAKES TO TRY THIS SEASON - NEW ORLEANS MOM
From neworleansmom.com
WHAT IS KING CAKE? HISTORY OF MARDI GRAS KING CAKE AND BABY
From oprahdaily.com
VALERIE BERTINELLI’S KING CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
JOHN CLANCY KING (1881–1958) • FAMILYSEARCH
From ancestors.familysearch.org
HISTORY OF KING CAKES | | MARDIGRAS.COM
From mardigras.com
JOHN CLANCY'S CHEESECAKE - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
JOHN CLANCY'S BROILED CLAMS RECIPE BY CHEF.CAMARGO | IFOOD.TV
From ifood.tv
KING CAKE RECIPE - HISTORY
From history.com
TRADITIONAL KINGS CAKE RECIPE - TODAY'S MAMA
From todaysmama.com
A SHORT HISTORY OF KING CAKE'S LONG HISTORY - PASTE
From pastemagazine.com
TRADITIONAL KING CAKE RECIPE {LIKE MCKENZIE’S} - NORTHSHORE PARENT
From northshoreparent.com
THE HISTORY & EVOLUTION OF THE MARDI GRAS KING CAKE - AFAR
From afar.com
BEST KING CAKES IN NEW ORLEANS | JOE'S CAFE LA
From joesknowsfood.com
JOHN CLANCYS CHRISTMAS COOKBOOK | ETSY
From etsy.com
RECIPE FOR JOHN CLANCY'S CHEESECAKE - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
OUR KING CAKES – CAYWOOD AND RANDAZZOS BAKERY
From caywoodandrandazzos.com
EASY KING CAKE RECIPE - HOW TO MAKE KING CAKE - THE PIONEER …
From thepioneerwoman.com
THE HISTORY OF KINGS CAKES - IT DIDN'T START IN NEW ORLEANS
From kingcakefestival.org
WHAT IS KING CAKE? THE STORY BEHIND THE FAMOUS MARDI GRAS DESSERT
From nbcnewyork.com
WHAT IS KING CAKE? HISTORY AND MEANING OF THE MARDI …
From rd.com
KING CAKE - WIKIPEDIA
From en.wikipedia.org
THE HISTORY OF THE KING'S CAKE - HOW TO COOKING TIPS
From recipetips.com
OUR FAMILY HISTORY - RANDAZZO'S CAMELLIA CITY BAKERY
From kingcakes.com
A TREAT FOR KINGS: THE KING CAKE STORY - GAMBINOS BAKERY
From gambinos.com
JOHN BESH'S KING CAKE RECIPE BY THE DAILY MEAL CONTRIBUTORS
From thedailymeal.com
WE TRIED FIVE KING CAKES FOR MARDI GRAS AND THIS WAS THE
From foodandwine.com
KING CAKE — CHEF JOHN BESH
From chefjohnbesh.com
KING CAKES - CREOLE FOOD
From creolefood.com
KING CAKES: THE TASTIEST EPIPHANY TRADITION - ALETEIA
From aleteia.org
JOHN CLANCY - YOUTUBE
From youtube.com
THE BIG BOOK OF KING CAKE – GOOD GRIT MAGAZINE
From goodgritmag.com
PLAIN AND FANCY DESSERTS FROM FOUR FAMOUS CHEFS
From nytimes.com
You'll also love