Haydel's Bakery/FaceBook
Haydel's Bakery/FaceBook
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Yes it is my favorite time of year again, Mardi Gras! Time for some King Cake.

It's funny, growing up in New Orleans you think everyone in the world knows about Mardi Gras and that everyone has off for Mardi Gras. The first time I found out that other people outside of Louisiana had to work while we partied, I was totally dumfounded. I was like "really? We're the only state that celebrates Mardi Gras?"

That's when I found out and really realized how blessed I was to be born and raised in New Orleans and how unique we really are. I grew up eating crawfish, snowballs, 'making groceries' and eating King Cake!

If you grow up in south Louisiana you're pretty much taught at a young age how to boil crawfish and how to eat them. I really knew no other way of living. My family lived off the bayou in Delacroix, La. aka 'The Island" aka 'The End of the World." My first job as a kid was night rigging. For people who don't know what that is, it involves going out on a blue and white boat with huge nets on either side and catching shrimp in the middle of the night.

One thing I never learned how to make was King Cake. I guess it was easier to just go and buy one at the corner store or local grocery store. The thing is in New Orleans, everyone has their own opinion on who has the best King Cake in the city. I won't say who I think has the best King Cake cuz I know a lot of bakeries and don't want to hurt any one's feelings. It's that serious in New Orleans. LOL!

It's Carnival time and if you want to impress your friends and family by making your own King Cake, here is the recipe that one of the best bakeries in New Orleans just made public. Haydle's Bakery in New Orleans. This place has a line out the door every day during Mardi Gras. Thanks to WWL channel 4 for providing the recipe.

Haydel's Bakery/FaceBook
Haydel's Bakery/FaceBook
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Dough

1/3 cup granulated sugar
1 tsp salt
1/2 cup all purpose shortening
4 cups all purpose flour
2 lg. eggs
1 cup milk (room temperature)
2 sm. packs active dry yeast
1/4 tsp lemon flavor
1/4 tsp orange flavor
1/4 tsp vanilla flavor
1/4 tsp butter flavor
1/2 cup canola oil
1/2 cup cinnamon sugar

 

Colored Sugar

3 cups granulated sugar
1 tsp purple food color
1 tsp yellow food color
1 tsp green food color

- In a mixer at first speed combine 1/3 cup granulated sugar, salt, and shortening until well creamed.

- Add eggs and continue to cream.

- Dissolve the yeast in the milk and add the flavors.

- Once dissolved add to creamed mixture and continue to mix.

- Add flour and mix until dough tightens.

- Remove from mixer and kneed into a ball.

- At this point sprinkle some flour on top and cover with a clean kitchen towel.

- Allow the dough to rest for 11/2 hours.

- While the dough is resting mix your colored sugars.

- Start by taking one cup of sugar and your yellow food coloring.

- Mix by hand with a wire wisk in a metal bowl until the sugar turns yellow.

- Pour your yellow sugar into a separate bowl and put off to the side.

- Repeat this process mixing green then purple. (By doing them in that order you only dirty one mixingbowl)

- When dough has rested roll out into an oblong piece.

- Brush on canola oil covering the entire piece.

- Sprinkle the cinnamon sugar liberally over the whole piece.

- Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise.

- Cut into 3 strips and braid the dough.

- Gently roll the dough by starting at one end and working all the way down to the other end.

- This will make the dough a nice long piece that can then be shaped into a circle.

- Once shaped place on a baking pan covered with piece of parchment.

- Allow the dough to rest again until it doubles in size.

- At this point take a spoon and alternate sprinkling the three colored sugars on top of your circular piece of dough.

- Bake at 370 degrees F for 12-15 minutes until dough is golden brown.

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