Making New Orleans King Cake
Though certainly not as refined as their continental cousins, king cakes are sweet, garish pleasures. I confess I was surprised at how good this recipe was. Having eaten nothing but dried out mail-order king cakes for years, this one was tender and delicious. The liquid butter yields a slightly denser crumb than a traditional brioche dough would, though I’d still be interested to try this using my standard brioche dough, since I think that would amp up both the color and the flavor (of the interior). Still there’s no beating this recipe for maximum return on a minimum investment of time and effort. Begin by assembling your ingredients. Sift your flour into the bowl of your mixer:
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