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	<title>WIRL Project &#187; Almond King Cake</title>
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		<title>King Cakes.. recipe adapted from Saveur.com.. for Fat Tuesday.. Shrove Tuesday.. Mardi Gras Celebrations</title>
		<link>http://www.wirlproject.com/king-cakes-recipe-adapted-from-saveur-com-for-fat-tuesday-shrove-tuesday-mardi-gras-celebrations/</link>
		<comments>http://www.wirlproject.com/king-cakes-recipe-adapted-from-saveur-com-for-fat-tuesday-shrove-tuesday-mardi-gras-celebrations/#comments</comments>
		<pubDate>Wed, 18 Feb 2015 03:54:35 +0000</pubDate>
		<dc:creator><![CDATA[Aunt Deb]]></dc:creator>
				<category><![CDATA[Food/Drink]]></category>
		<category><![CDATA[Almond King Cake]]></category>
		<category><![CDATA[King Cake]]></category>

		<guid isPermaLink="false">http://www.wirlproject.com/?p=3083</guid>
		<description><![CDATA[I made the dough exactly as written but cut the dough ball in half to make 2 cakes and then only made/used 1/2 of the cream cheese filling for this cake and divided the frosting between the two cakes also.. plus I baked them on Pampered Chef pizza stones INGREDIENTS FOR THE DOUGH: 1 (¼-oz.) package active dry yeast ¼ cup sugar ½ cup milk 2 tbsp. light brown sugar ½ tsp. vanilla extract 1 egg 1 egg yolk 2¾ cups flour ¾ tsp. kosher salt 8 tbsp. softened butter FOR THE FILLING For Cake#1 1 lb. cream cheese ½ cup packed dark brown sugar ½ cup chopped pecans 2 tbsp. maple syrup 2 tsp. ground cinnamon ½ tsp. kosher salt Zest of ½ lemon For Cake#2 1 can (12.5oz) Almond Cake &#38; Pie Filling FOR THE ICING: 2 cups confectioners&#8217; sugar 1 tablespoon half &#38; half Sliced almonds &#38; Green, purple, yellow and white sanding sugars to garnish. INSTRUCTIONS 1. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, ½ tsp. of the sugar, and ¼ cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from mixer, cover with plastic wrap, and let sit until doubled in size, 1½–2 hours. 2. Meanwhile, make the filling: Combine cream cheese, brown sugar, pecans, maple syrup, cinnamon, salt, and zest in a large bowl and beat on medium speed of a hand mixer until combined; set aside. 3. Punch down dough and turn it out onto a heavily floured surface. Pat dough into a long rectangle, it should be about 1/3 inch thick. Spread the filling evenly over the dough, staying about 1/2 inch away from the far long end. Roll up jelly roll style. Pinch ends together to make a circle.Transfer rolled dough circle to a parchment paper-lined baking sheet; cover with plastic wrap and let sit for 1 hour. Heat oven to 350°. Uncover cake and bake until golden brown, about 30 minutes. Let cool completely. 4. Make the icing: Whisk together the sugar and half &#38; half in a small bowl until smooth. Transfer king cake to a cutting board or serving platter; spread icing evenly over top of cake and sprinkle evenly with sanding sugars.]]></description>
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