Mini Mardi Gras King Cakes
photo by La Dilettante
- Ready In:
- 31mins
- Ingredients:
- 16
- Yields:
-
1 dozen
- Serves:
- 12
ingredients
- 1⁄2 cup milk
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 1⁄4 cup butter, melted
- 1⁄2 cup warm water (105-115 degrees)
- 2 1⁄4 ounces pkg dry yeast
- 2 large eggs, beaten
- 4 1⁄2 cups all-purpose flour
-
Filling
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sugar
- 1⁄2 teaspoon almond flavoring
- additional sugar to make colored sprinkles
- glaze
- 1 cup confectioners' sugar
- 1 tablespoon cream
- 1⁄2 teaspoon vanilla
directions
- Proof yeast in warm water until bubbly, about 5 minutes.
- Mix raised yeast with rest of roll dough ingredients, flour your hands, and knead until dough is elastic (will still be sticky! Keep flouring your hands).
- On floured surface, roll dough out into an 8" x 12" rectangle,
- Blend cream cheese, sugar, and almond flavoring. Spread mixture atop dough, all the way to edges. Slice width-wise into 12 one-inch strips.
- Carefully roll up into pinwheels and place in nonstick muffin tins (I like to use paper muffin cups; gold or silver ones are pretty for Mardi Gras) and let rise in warm place until double in volume.
- Bake at 350 until tops are slightly golden.
- Mix glaze well, and spoon over warm muffins. While the glaze is still sticky, mix three small bowls of colored sugar---yellow, green, and purple, using food coloring. Sprinkle over tops.
- Laissez les bons temps rouler! You can start your Lenten fast the next day -- .
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RECIPE SUBMITTED BY
<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five! There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper). I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers. I still kind of miss those! I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p>
<p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good. I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there. Sometimes I do my best menu-planning while strolling along the sidewalk!</p>
<p>My married daughter in San Antonio got my cooking gene for sure. We love nothing better than getting in the kitchen together when I visit her, or when she comes home. Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus. She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p>
<p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors. I'm happy to do the appetizers and sides in the INDOOR kitchen!</p>
<p>I love Italy and France, and have many recipes scribbled on napkins from my trips there. I'm in an Italian study group, and the six of us enjoy getting together and trying recipes. My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p>
<p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>