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
- 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*
- In a 1-cup glass measuring cup, stir together ¼ cup warm milk, yeast, and 1 teaspoon sugar; let stand for 5 minutes.
- 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.
- 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.
- Line a large baking sheet with parchment paper.
- 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.
- 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.
- Preheat oven to 350°.
- In a small bowl, whisk together 1 teaspoon water and remaining 1 egg. Brush wreath with egg wash.
- 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.
*We used Steen’s.