Let the good times roll. 🙂
First…Gumbo and rice with Cheddar Bay biscuits. The family requested the biscuits. At first I thought it was an odd mix but the buttery / garlic mixes really well.
My gluten-free attempt at this family fav was a huge success. The white rice flour was the perfect white flour replacement in the roux.
Now…on to the sweets. 🙂 Recipe at the end of post.
Look at that gorgeous dough. 🙂
No words. 🙂
Same dough used for ‘beignets” or just donuts. Of everything I’ve ever posted here…I wish y’all could smell and touch this one. 🙂
I haven’t had a real donut in almost a year now. From what I remember 😉 of them…this tasted so unbelievably close to (and more importantly had the mouth-feel of) a donut hole I almost cried happy tears. 🙂
I’ve always loved Blueberry King Cake but just like the panettone…king cakes weren’t a ‘thing’ in South Texas. If you wanted one you had to make it yourself. So I did. Many times. A few times though when Papa L was in Louisiana during Mardi Gras for work stuff he brought them back for me. Always blueberry. He told me the blueberry was the hardest to find because they sold out so fast and that they had to drive all over the place to find one…but they always did find one. 🙂
If you’ve ever had a real king cake then you know they’re not a highly risen / tightly rolled dough. It’s really only rolled twice.
This was my first attempt at a gluten-free version.
I took a bunch of different ideas and threw them together for this recipe.
I’ve written before about my love of water roux. It makes everything super soft. So I knew I wanted to use it. From the bread book I’ve learned about using yogurt in bread baking. I’d never heard of that before but I think it’s supposed to help with softness too.
SO…since I knew I wanted a super soft dough here I decided to use both. Nicole uses both in some of the recipes in the bread book so I was fairly confident it wouldn’t be a complete disaster. 😉
This was the most amazing dough. It was a little wet but I LOVED the end results. I adjusted the recipe here to remove 1/4 cup of the liquid which should take care of the ‘wet’ issues I had.
If you’re celebrating today…be safe. If you couldn’t care less about this ‘holiday’…stay safe and warm. 🙂
Super Soft Sweet Dough
3 cups (420g) Flour
2 tsp Yeast
1/4 cup Sugar
1 tsp Salt
1/4 cup Milk (or Water)
1/2 cup Yogurt
1/2 cup Water Roux
1 tbsp Butter
King Cake Filling
1 8oz package Cream Cheese
1/2 cup Powdered Sugar
1 tsp Vanilla
Blueberry Pie Filling
For the Cake and Doughnut Icing
1 box Powdered Sugar
1/2 cup Cream (more if needed)
1 tsp Vanilla
Purple, Gold and Green Sugar.
For the Dough
Mix all the dry ingredients.
Make a ‘well’ in the center and add water roux, yogurt, milk (or water), egg and butter.
I used my hand held Kitchen-aid mixer with the dough hooks and kneaded for about 3 minutes. Then I put it in covered bowl in the icebox for 4 days.
For the Icing
Use a whisk and blend sugar, cream and vanilla until thick and smooth. If you need more cream add it by the tbsp.
For the Cream Cheese Filling
Cream the cheese, sugar and vanilla until soft and smooth.
For the King Cake
Roll out dough. Fill with cream cheese and blueberries. Roll up and shape. Let rise for about an hour. Bake at 350* for about 20 – 30 minutes (depending on oven).
Let cool then Ice and sprinkle with colored sugar.
Roll dough at least half an inch thick. Cut into desired shape(s). Let rise til doubled. Fry at 325*.
Dip in powdered sugar (for beignets) or powder sugar icing (for donuts).