Boudin King Cake

Your friends and family will flip for this savory pastry that marries two Bayou State classics. Try the Boudin King Cake at your next Mardi Gras gathering. 

Boudin King Cake
 
Ingredients
  • 1¼ cups warm milk (105° to 110°), divided
  • 2¼ teaspoons active dry yeast
  • ½ cup sugar, divided
  • ½ cup unsalted butter, softened
  • 2 teaspoons kosher salt
  • 4 large eggs, divided
  • 4½ cups all-purpose flour
  • 1 pound cooked boudin sausage, casings removed, crumbled
  • 1 teaspoon water
  • Cane syrup*
Instructions
  1. In a 1-cup glass measuring cup, stir together ¼ cup warm milk, yeast, and 1 teaspoon sugar; let stand for 5 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy. Gradually add salt and remaining sugar until creamy. Add 3 eggs and remaining 1 cup warm milk, and beat until combined. Stir in yeast mixture. With mixer on low speed, gradually add flour, beating until well combined, about 2 minutes.
  3. On a lightly floured surface, turn out dough, and knead for 5 minutes. 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.
  4. Line a large baking sheet with parchment paper.
  5. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Sprinkle sausage on dough, leaving a 1-inch border on all sides. Starting at one long side, tightly roll up dough, jelly roll style, and press edge to seal. Place on prepared pan, and form into a circle; pinch ends to seal.
  6. Using kitchen scissors, cut notches into dough. Cover loosely with plastic wrap, and let stand in a warm, draft-free place (75°) for 30 minutes.
  7. Preheat oven to 350°.
  8. In a small bowl, whisk together 1 teaspoon water and remaining 1 egg. Brush wreath with egg wash.
  9. Bake for 30 minutes. Cover with foil to prevent excess browning; bake 15 to 20 minutes more. Let cool for 10 minutes. Drizzle with cane syrup.
Notes
*We used Steen’s.

 

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