University of Louisiana at Lafayette professor Robert Carriker claims to have invented the boudin king cake in 2015. It is now popular statewide.
Boudin King Cake
Makes 1 Cake
- 1¼ cups warm milk (105° to 110°), divided
- 4 tablespoons sugar, divided
- 1 (0.25-ounce) package active dry yeast
- ½ cup unsalted butter, melted
- 3 large eggs, room temperature, divided
- 2 teaspoons kosher salt
- 5½ cups all-purpose flour
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded sharp Cheddar cheese
- ½ cup sliced green onion
- 1½ teaspoons Tony Chachere’s Spice n’ Herbs Seasoning
- 1 pound boudin sausage, casings removed, crumbled
- 1 teaspoon water
- Spicy Cane Syrup (recipe follows)
- Garnish: crumbled cooked bacon, sliced green onion
- In a 1-cup glass measuring cup, combine ¼ cup warm milk, 1 tablespoon sugar, and yeast; let stand until foamy, 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, 2 eggs, salt, remaining 1 cup warm milk, and remaining 3 tablespoons sugar at medium-low speed until well combined. Stir in yeast mixture. With mixer at low speed, gradually add flour, beating until well combined, about 2 minutes.
- Switch to the dough hook attachment. Beat at low speed for 3 minutes. Increase mixer speed to medium-low, and beat until a soft, smooth dough forms, 6 to 8 minutes, stopping to scrape sides of bowl.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1½ hours.
- In a large bowl, combine cream cheese, Cheddar, green onion, and Spice n’ Herbs Seasoning until smooth. Fold in boudin until just combined. Cover and refrigerate until ready to use.
- On a lightly floured surface, divide dough in half. Roll each half into an 18x5-inch rectangle. Transfer to a large sheet of parchment paper.
- Join short ends of dough together to form a large oval. Evenly spoon boudin mixture down center of dough, leaving a 1-inch border on each long side. Fold long sides over sausage, pinching to seal. Slide dough, still on parchment, onto a large baking sheet. Cover loosely with plastic wrap, and let stand in a warm, draft-free place (75°) for 1 hour.
- Preheat oven to 350°.
- In a small bowl, whisk together 1 teaspoon water and remaining 1 egg. Brush dough with egg wash.
- Bake for 45 minutes, covering with foil to prevent excess browning after 35 minutes, if necessary. Let cool for 10 minutes. Brush with Spicy Cane Syrup, and garnish with crumbled bacon and green onion, if desired.
Spicy Cane Syrup
Makes About ½ Cup
- ½ cup cane syrup
- 1 tablespoon crushed red pepper
- 2 teaspoons cane vinegar
- ¼ teaspoon kosher salt
- In a small saucepan over medium-low heat, combine cane syrup and red pepper. Bring to a gentle simmer; remove from heat. Allow to steep for 15 minutes. Stir in vinegar and salt. Let cool completely before using.