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Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet. Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together.
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In the bowl of an electric mixer, combine 2 cups of the flour, sugar, yeast, and salt. Heat milk and butter until butter is melted. Cool to 120 degrees. Add to flour mixture and mix until well combined. Add egg and remaining 2 cups flour. Mix on low speed for 3-4 minutes.
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1. Preheat oven to 350° degrees. Grease and flour two 9-inch round cake pans generously. Follow recipe below and make the cake batter in a large mixing bowl. Pour the cake batter into the floured cake pans. 3. Bake for 20 to 30 minutes or until a toothpick is inserted in the center and comes out clean.
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Bake, rotating the baking sheets halfway through, until golden brown, 22 to 28 minutes. Transfer the baking sheets with cakes to wire racks to cool completely, about 1 1/2 hours. Step. 6 Make the glaze: In a medium bowl, whisk together the powdered sugar, milk, butter, and vanilla until smooth.
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Preheat oven to 300 degrees and spray a 15-cup Bundt pan with baking spray with flour. Using a stand mixer with a paddle attachment, beat butter and sugar until light and fluffy, about 6 to 7 minutes. Beat in eggs one at a time, scraping down the sides of the bowl several times. Beat in vanilla extract.
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Brush the egg wash over the dough and set in a warm, draft free place to proof and double in size again. While the dough proofs, heat the oven to 350°. When dough has risen, bake for 20-25 minutes or until cooked through and golden brown. Remove the King Cake from the oven to cool.
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Steps. 1. Heat oven to 350°F. Generously grease and flour two 9-inch round cake pans.**. In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly. 2. Lightly spoon flour into measuring cup; level off.
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Instructions. In a small bowl whisk together yeast, warm water, and a pinch of sugar. Allow the mixture to foam to life, about 5 minutes. In the bowl of a stand mixer combine 4 cups flour, sugar, salt, softened butter, warm milk and water, eggs and vanilla extract. Add the yeast mixture.
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Mardi Gras is known for its bright, tricolor decorations. The traditional Mardi Gras colors are purple to symbolize justice, green to symbolize faith and gold to symbolize power. Any themed party will decorate using this color scheme. Place purple, green and gold balloons around the party area. Use a metallic backdrop as a makeshift photo station.
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Instructions. In an electric mixer fitted with a dough hook, combine 1/3 cup granulated sugar, salt and melted butter until well creamed. Add the eggs, one at a time, mixing after each addition and continue to cream. Pour the milk into a small bowl and add the packets of yeast.
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For the Cake. Sift the flour into bowl of a countertop mixer. Add the sugar, yeast, salt, cinnamon, and egg to the bowl. In a small saucepan, heat the milk and butter until melted and warm (just warm, not hot!) Pour the liquid mixture into the mixer and, using a dough hook, mix for 2 minutes on low speed.
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Pinch the ends together. Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°F while the dough rises. Whisk the reserved egg white with 1 tablespoon water (egg wash), and brush it over the risen cake. Bake the cake for 20 minutes, then tent it lightly with aluminum foil.
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King Cake with Cream Cheese Filling. This shortcut king cake recipe comes together in about 45 minutes, making it ideal as a last-minute Mardi Gras dessert option. The sugary cream cheese filling is packed with warm cinnamon, and the refrigerated crescent roll dough crisps up beautifully in the oven.
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Heat milk and butter for 60-90 seconds in a microwave safe bowl. Add the salt, then set aside to cool until just warm (about 120° to 130°F). In a separate bowl, combine the warm water, about 1 tablespoon of the sugar, and the yeast. Stir, then let it sit for 5-10 minutes until the yeast is foamy.
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Be sure to take the pans out of the oven while you preheat the oven to 350°F (about 40 minutes into the rise time). Remove the plastic wrap before baking. Whisk the reserved egg white with 1 tablespoon water, and brush it over the risen cake. Bake the cake for 20 minutes.
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Add in vanilla and then eggs one at a time. Blend in the milk. Add in the flour mixture half at a time and mix until well blended. Divide batter equally into 4 bowls, with 1/4 going into each bowl. Add gel food coloring to 3 of the bowls: green, purple, and orange or yellow. Mix until color is incorporated.