Bolo do rei do Carnaval

É quase Carnaval!!!  Você tem sua máscara e grânulos prontos?

Com gordura terça-feira a poucos dias de distância, este fim de semana, para comemorar o "Carnaval" (como é chamado durante a maior parte do mundo), estou postando alguns Mardi Gras inspirado receitas, em homenagem a 1 das partes mais famosas Carnaval do mundo (ano que vem, talvez vou me concentrar no Carnaval do Rio de Janeiro)…

No sul da Europa, a temporada de Carnaval significa as crianças começa a vestir-se para a escola e desfrutar de alguns dias fora em casa (em Espanha, a tradição é para esquiar durante as férias).

Na escola do meu filho, encontra-se um tema e toda a escola se reúne para comemorar com um desfile, figurinos temáticos e uma festa (é ótimo!!!!).

O tema deste ano, foi "Celebrando a alfabetização através de contos de fadas". Assim, cada grau foi atribuído um livro (a partir de crianças de creche de 6mth de idade para o grau 6) e o colégio desde a decoração, a música, a dança… (sim, a escola vai de 6mths idade para 18 anos de idade estudantes).

Grau de Madison foi branca de neve, Shawna bela e a fera… Evelyn ainda não está na escola, nem creche, mas na nossa família, o primeiro traje você começa tem que ser um embaraçoso – assim, ela era um polvo (eu sei… Eu sou uma mãe cruel) hehehe!

Ao fazer a pesquisa de Mardi Gras para minha aula de culinária, encontrei alguns grandes recursos para aqueles de vocês interessados em recriar o Mardi Gras em sua casa.

Aprender a falar N'awrlins: http://www.experienceneworleans.com/glossary.html Este site também possui muita informação grande em Nova Orleans.

Ou como sobre chefing-se como os grandes locais:http://www.foodandwine.com(meu possui receitas ainda não apresentadas nessa lista:-P)

Sério, porém, abaixo, encontre minha receita de bolo do rei. É a combinação de várias receitas que encontrei on-line com meu próprio pequeno toque adicionado a ele. Se quiser, me avise…  Adoro receber feedback.

Mas antes a receita… uma foto mais: Me! no meu curso… vestido e pronto para mostrar Mardi Gras aos meus alunos de espanholas.

Mardi Gras King’s Cake – chefcarla.com

From Chef Carla | Desserts | American

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a delicious cake with loads of flavour and aromas, this version cuts down on the time so that you can have it ready to eat in under 2 hours. This recipe yields 2 King’s Cakes (32 servings).

Total 02:00

Prep 01:30

Cook 00:30

High cal Calories 596kcal

High fat Total Fat 18g

sat fat Saturated Fat 4g

chol Cholesterol 32mg

sodium Sodium 380mg

High carbs Total Carbohydrate 99g

Serving size 182g Calories from fat 162kcal Fiber 4g Protein 8g Sugar 60g

16 servings Servings 4567891011121314151617181920212223242526272829303132

MetricUS

Ingredients

• DOUGH:
• 1 cup milk
• 1/4 cup butter
• 2 packages active dry yeast ( .25 ounce)
• 2/3 cup warm water ( 45 C or 110F)
• 1/2 cup white sugar
• 2 large eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• 5 1/2 cups all–purpose flour
•  
• FILLING:
• 1 1/2 cup golden raisins
• 3/4 cup bourbon
• 3– 5 tablespoons of freshly squeezed orange juice
• 2 1/4 cup packed dark brown sugar
• 2 2/3 cup ground or finely chopped pecans,
• 3 teaspoon vanilla extract
• 3 teaspoon ground cinnamon
• 6 teaspoons grated orange zest
• 3/4 teaspoon salt
• ICING:
• 2 cup icing sugar
• 2– 3 tablespoon warm water
• Sugar Sprinkles (Purple, Green Yellow)

Directions

1. Pre-heat oven to 100C
2. In a saucepan,
3. Scald milk, remove from heat and stir in butter. Allow mixture to cool to room temperature (about 15 mins). In the meantime, In a large bowl, dissolve yeast in the warm water with 2 tablespoons of the white sugar. Let stand until creamy, about 10 minutes.
4. In a large bowl whisk eggs, remaining white sugar, salt, and nutmeg.
5. Once ready, add in the milk mixture and the yeast mixture. Whisk all together until well blended.
6. Change from the whisk attachment to the dough hook and add in the flour, one cup at a time and blending well between each addition.
7. Once all the flour has been added, you will have to keep blending for 5-10 mins or until the dough makes a flapping sound and no longer sticks to the walls of the bowls (Or your finger)
8. At this point, lightly flour your counter, and knead the dough with the palm of your hand until the dough feels dryer to the touch and looks smooth. (If you’ve been using a KitchenAid-like machine, you will only need to knead approximately 2-3 mins. If using a handheld mixer, you’ll need 10 mins of kneading).
9. Lightly grease (using PAM or Wilton’s Bake Easy) a pyrex or stainless steel bowl and place the dough (shaped into a ball) covered with plastic film (Make sure you’ve greased the top of the dough as well and that the film is loosely set a flush with the dough, allowing it room to expand).
10. Place the bowl in the oven and turn off the oven. Let rise for 45 mins or until doubled in size.
11. Meanwhile, in a pot, heat bourbon, orange juice and sultanas until plump (5 mins). Turn off heat and add in all the other ingredients from the FIlling list. Mix well and set aside until ready to use.
12. Once the dough has doubled in size, take it out of the oven, reheat the oven to 100C and separate the dough in 2 parts (each part should weigh 760gr).
13. Roll out on lightly floured surface or wax paper in a rectangular shape. Should be just a bit wider and longer than an A4 sheet of paper (21x30cms, so roll it out to 30x40cms)
14. Spoon and spread the filling all over over the rolled out dough ensuring to leave a 3cm-border all around, free of filling
15. Start roll the dough at the wide side, tightly, all the way until the end. Brush the far border with a little water to dampen and finish rolling the dough. Seal well and tightly. Roll over to ensure seam is on bottom. Shape the roll into a ring shape and seal ends together.
16. With scissors or a knife, make incisions on the top side of the ring (should make deep grooves). Each incision should be 5-7 cms apart. This will give the cake a crown-like shape once baked.
17. Place the ring on a wax paper or silicone mat and slide it onto a cookie sheet (baking sheet).
18. Place in the warm oven and leave to rise for 20mins again.
19. Remove from oven, re-heat oven to 180C and bake ring for 30mins on a lower rack of the oven.
20. Once done, and while still hot, mix 2 cups of icing sugar with 2-3 tablespoons of warm water and whisk the two together until you get a nice sweet white syrup (you may need a little extra water). Pour over the still warmed cake and quickly sprinkle with Purple, Green and Gold sugar sprinkles. (the sugar syrup will dry and harden quickly so you’ll need to work fast! Very Fast!!)
21. Drizzle one last thin string of sugar syrup over the sprinkles to decorate.
22. ENJOY!!
23. REMEMBER: a plastic baby should be placed in the cake… I don’t like the idea of plastic heating up in my cake…, i put in a slice of orange peel. Whoever gets it must make (or buy) next year’s cake!

Tips

• Nutritional value has been calculated on 16 servings (one cake). Therefore, the Nutritional value is incorrect (it shows twice as high as reality).
• Depending on where you live, the flour you use may be more or less strong. In Spain, the regular flour is very week so I replace 1 cup of regular flour with 1 cup of extra strength flour.
• If your seem is not properly sealed, the caramel filling will seep out… it won’t smell very nice, but it doesn’t affect the cake much.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug