Happy fat tuesday!
Fat tuesday is the kick off to mardi gras; meant to be a day of indulgence to be followed up with days of fasting and giving up thing that are bad for you. Kind of silly if you ask me – but it didnt stop me from indulging in some king cake!
I have never had a king cake. Haven’t ever seen a vegan one for sale, but I do remember that Kittee seemed to be the queen of vegan king cake, so I gave her recipe a whirl.
This recipe seems intimidating because it uses yeast and you have to let it rise. But don’t let that stop you. It’s not hard at all. And it turned out delicious. I used some tofutti cream cheese topped with cinnamon and sugar as my filling. It has a hint of orange in the dough, and something about that keeps making me want to go back for more.
I didn’t know how easy it would be to find the traditional mardi gras colors for the sprinkles, nor did I feel like going to the store specifically to try to find out – so I made my own! I just mixed food color with regular sugar. That was easy!
So enjoy your fat tuesday! What do you plan on indulging on today?
original recipe found here:
- 1 cup whole wheat bread flour or whole wheat pastry flour
- 1 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/4 cup unbleached granulated sugar
- 1/4 cup (four tablespoons) Earth Balance
- 1/4 cup unsweetened non-dairy milk
- 1/4 cup tepid water
- 1/2 cup non-dairy yogurt
- 1 tablespoon cornstarch or Ener-G egg replacer (dry–don’t mix with liquid)
- 2 teaspoons organic orange zest, divided
- 1 1/2-2 cups unbleached white flour
- 1-1 1/2 cups powdered sugar and more non-dairy milk for glaze.
What You Do:
- In the bowl of a mixer with a dough hook, combine the whole wheat flour, yeast, salt, and 1/4 cup of the granulated sugar.
- Heat the Earth Balance and non-dairy milk over medium low heat, until the Earth Balance is melted. Remove from heat and add the warm water. Bring the temperature to 110F.
- Add the warm liquid to the flour and and beat to combine. Add the yogurt, Ener-G and zest and continue to beat until well blended.
- Add in 1/2 cup of white flour and mix to combine. Continue to add the white flour in 1/2 cup increments until the dough is soft and firm, but still a bit tacky (mine only needed 1 1/2 cups).
- Knead for ten minutes by hand or five with a dough hook, until the dough is smooth and elastic (it will be slightly tacky to the touch).
- Gather the dough into a ball and let rise in a large bowl covered with a tea towel in a warm area, until doubled in size about 2 hours. (I put mine in the oven with the pilot light lit).
- Once the dough has risen, punch it down, preheat the oven to 350F.
- Lightly flour your counter and rol lthe dough out into a long rectangle about 26″X20″ (keep the wide end facing you). The dough should be about 1/4″ thin.
- Once the dough is rolled out, it’s time to fill it. Spread your choice of filling over the whole thing, but leave a 1″ margin at the top and sides to help prevent the filling (see below) from squirting out when you roll it.
- Starting at the bottom edge, carefully roll up the dough, jelly style–don’t forger to hide a tiny baby in the cake somewhere (you can use a dry bean, too). Pinch the seam really well, and connect the ends to form an elliptical ring. The sides will need to be pinched extremely well too, because they often leak.
- Carefully transfer to the dough to a parchment covered cookie sheet and bake until brown about 35-45 minutes.
- Let cool ten minutes and then transfer to a wire rack to cool more.
- While the dough cools, make the sugar glaze. Sift the sugar in a bowl, and add just a tiny bit of milk-teaspoon by teaspoon- until it’s a thick but pourable consistency. Pour over the mostly cooled cake and decorate with purple, gold and green sugar**.