New Orleans "King Cake" Cronuts with a Brown Sugar-Cinnamon Custard Filling, Toasted Pecan Sugar, Bourbon Glaze, + Festive Mardi Gras Sprinkles

As many of y'all know, my Mountain Man and I made a trip recently to New Orleans for New Years Eve. And although it was the greatest trip... you know the part where I fractured my foot about 30 minutes after leaving our hotel room. Yeah that part sucked, so did the crutches, and being cooped up in our hotel room for three days, but I still was able to explore the city for one day. And that one day drew a bunch of inspiration for future recipes. I know I want to make some beignets, a fried green tomato + shrimp remoulade po'boy, bacon pecan pralines, and a king cake. Well I took all of that food to heart and used it as inspiration for some upcoming recipes. So today we're taking a glance at King Cake, with a delightful twist. For the last year, I think the country has been enamored with the new pastry concoction that marries a croissant with a doughnut. You might know them by name, the infamous "Cronut". I've made about 5 versions at home and featured two recipes on this blog. So what do you get when a Cronut and King Cake come together? A KING CAKE CRONUT. And it's just about as good as it gets when it comes to pastry confections. I started off by making the Cronut dough, which involves making a yeast based dough that is laminated with some sticks of softened butter. I began this process about two days before because I wanted to take my time and not rush any of the components. After all that tedious folding, I used a doughnut cutter to make them into the specific doughnut shape, and then I moved onto everything else. Most King Cake recipes involve the following ingredients... the cake itself, brown sugar, cinnamon, pecans, and bourbon (if you're lucky). So, a filling of a Brown Sugar-Cinnamon Pastry Cream seemed to be a necessity. It is thick, luscious, smooth, and perfectly oozes in between the flaky layers of the croissant. After frying the Cronuts to a crisp, golden brown, I let them cool before I filled them with the pastry cream. Meanwhile, I toasted some pecans in a  pan and pulsed them with some sugar to make a Toasted Pecan Rolling Sugar. Then it was time to fill the insides of the Cronuts with the chilled pastry cream, followed by rolling the entire thing in the pecan sugar. By far the best part of this whole recipe is decorating the King Cake Cronut. I whipped up a thick bourbon-infused glaze to squeeze on top of the Cronut before finishing it with Mardi Gras-inspired purple, green, and yellow sparkling sugars. Not only do they look amazing, but they taste even better!! Just for some advice, two regular ole squeeze bottles with me needed to complete the recipe... one to inject the filling into the Cronut and one for the bourbon glaze on top. Now since I live in Georgia, I went on quite the escapade to find some miniature babies to top the King Cake Cronuts with, but to no such luck. So instead, we did tiny pigs, which seemed fitting considering that we are bacon-fanactics and we were slightly depressed that we couldn't incorporate any pork products into this pastry. Oh well, the pig is there as a stand-in, and might I add, I think they are adorable :) Now I completely understand that this project seems daunting, but every now + then I love to completely challenge myself culinarily, so I really enjoyed the whole process of it all. And hey, getting a real Cronut from NYC is harder than making them at home. Once you finish, just stand back and enjoy the creation you have completed... before eating everything single one!! Enjoy :)

some cronut frying action

the perks of frying cronuts... eating the holes right away :)

a cronut after being injected with the pastry cream

all tossed in some toasted pecan rolling sugar

hereeeeee piggy piggy pig

oink oink

oh yes those layers + pastry cream oozing

For the Cronuts:

¾C Milk, Warmed

1T Active Dry Yeast

1/3C Sugar

2 Large eggs

1t Vanilla Extract

3 ½C AP Flour (divided)

1t Kosher Salt

1 Cup of Butter (or two sticks), at least room temperature  

Brown Sugar-Cinnamon Custard Filling:

1 ½C Whole Milk

¾C Brown Sugar

¼C Cake Flour

½t Sea Salt

1T Cinnamon

4 Large Egg Yolks

1 Vanilla Bean, Split & Scraped for Seeds

2t Vanilla Extract 

½t Butter Extract

¼t Almond Extract    

For the Toasted Pecan Sugar:

1C Toasted Pecans

1C Granulated Sugar

For the Bourbon Glaze:

2C Confectioners’ Sugar

Pinch of Salt

2T Whole Milk

1T Bourbon

¼t Vanilla Extract

 

For the King Cake Cronuts:

Prepared Cronut Dough, Cut into Doughnut Rounds

Chilled Brown Sugar-Cinnamon Custard Filling (put into a squeeze bottle)

Prepared Toasted Pecan Rolling Sugar

Prepared Bourbon Glaze (put into a squeeze bottle)

Purple, Green, & Yellow Sparkling Sugar Sprinkles, For Decorating

Directions: 

1. Prepping the Cronuts: In the bowl of a standing mixer, stir together the warmed milk and yeast. Stir in the sugar, eggs, and vanilla. Mix well. Add a cup of flour and the salt, and then gradually add another 2 ¼C of flour, stirring and then kneading for a few minutes, until it’s smooth, elastic, and still a little bit tacky. Transfer to a baking sheet and cover with plastic wrap. Chill in the refrigerator for 30 minutes to an hour. Meanwhile, beat the butter and remaining ¼C of AP Flour with an electric mixer for a couple minutes, scraping down the sides of a bowl, until smooth. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about ¼inch thick. Spread the butter evenly over the dough, and then fold it as you would a letter, in thirds. Cover the dough in plastic wrap and place it into the fridge for another 30 minutes to an hour.

2. Laminating the Dough: Pull the dough back out and put it back onto the floured surface, with the open sides facing the left and right. Roll it out into another rectangle that is ¼inch thick. Fold the left third over the middle, and then the right third over the middle (this is referred to a “turn”). Chill the dough for another 30 minutes to an hour. Roll, fold, and refrigerate the dough two more times, so that is had been “turned” for a total of four times. Cover and refrigerate it for at least an hour or preferably overnight.

3. For the Brown Sugar-Cinnamon Custard Filling: In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together brown sugar, flour, cinnamon, and salt. In a medium bowl, whisk together egg yolks and vanilla bean seeds until well combined; slowly whisk in flour mixture until thick and pasty. Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat. Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla extract, butter extract, and almond extract. Strain into a plastic squeeze bottle and refrigerate for at least 4 hours, but preferably overnight.

4. For the Toasted Pecan Rolling Sugar: Toast 1C of Pecans in a sauté pan over medium heat. Continuously move the nuts around, so that they will not get burned. Once they have reached a nutty fragrance and slightly browned, they are done! This should only take a few minutes. Place the toasted (make sure to cool first) pecans into a food processor and pulse until small grind has been achieved. Add in the cup of sugar and continue to process until you have a finely ground pecan sugar. Pour into a bowl and set aside until you are ready to use.

5. Frying the Cronuts: Cut the dough, using a doughnut cutter, into rounds (it should make about 12 Cronuts total). In a heavy pot, heat a couple inches of oil to 350 degrees and a scrap of the dough sizzles when you dip it in. Cook the Cronuts in batches, without crowding the pot (because that can cool down the oil), flipping as necessary until they reach a golden brown color. Transfer to a baking sheet, lined with paper towels, and let them sit until excess oil is completely soaked up. Next, move them to a cooling rack.

6. For the Bourbon Glaze: Add all of the ingredients into a mixing bowl and whisk together until a smooth, cohesive glaze has been made. Pour this white glaze into a squeeze bottle and set aside until you are ready to use it.

7. Assembling the Cronuts: It is now time to start filling the fried Cronuts. I did this “Twinkie-style” by using the squeeze bottle that is filled with the brown sugar-cinnamon pastry cream. Gently poke holes into the bottom of a Cronut and fill them all the way through with cream. Repeat this process until you have about 5-6 cream filling holes in each Cronut. Scrape off any excess cream that begins to ooze out. Now that they have all been filled, roll them in the toasted pecan sugar before placing them back onto the cooling rack (make sure the poke holes are facing up) and squeeze some of the prepared bourbon glaze in a circle around the top of the Cronut.

8. Finishing the Cronuts: Garnish the top of the glazed Cronuts with the purple, green, and yellow colored sparkling sugars, making sure to alternate colors, that way you form bands. Let them cool and enjoy!!

Revamped : Red Hot Velvet Cinnamon Rolls with Cream Cheese Icing Glaze

Revamped: Red Hot Velvet Cinnamon Rolls with Cream Cheese Icing Glaze

By far + away, the single-most FAVORITE recipe here on PLC are my Red Hot Velvet Cinnamon Rolls. They are probably my greatest creation. Actually at the time when I first concocted the idea of this "dessert for breakfast", it was the only one on the internet. Now different versions are popping up EVERYWHERE. So, I am very proud to say that this was the ORIGINAL idea behind the celebrity. Anyway, I am a firm believer in that everything can be improved upon, so why not revamp the most visited recipe on my site? Well, it happened that my Mountain Man's place of work had a Valentine's Day Bake Off, so I knew I just had to enter my Red Hot Velvet Cinnamon Rolls to be judged. I changed a few things around a bit this time though. Firstly, I took out the cocoa powder in the dough. I felt like that made the cinnamon rolls a bit cake-y in texture, so I wanted to achieve a more yeasted cinnamon roll this time around. But of course, in order for it to be considered "red velvet", there's gotta be buttermilk, red dye, vinegar, and cocoa powder. Instead, I sifted cocoa powder on top of the butter, sugar and cinnamon for a lightly chocolatey filling. It was perfect. To make sure the rolls were extra puffy, I used instant yeast instead of active dry yeast, but either will work for y'all, I'm sure. Also, I felt like my cream cheese frosting was a tad bit thick last time, so this go-around, I whipped up a cream cheese icing glaze. It's still thick enough the coat the rolls, but it is thin enough that in seeps into the middle of the rolls... making them extra gooey. And that's all we want, amirite?! We added some cinnamon into our cream cheese glaze, for a little more spice, but you can easily leave it out, no worries!! As for the garnishes, we found some nifty red velvet cake sprinkles to sprinkle over the top to be super festive and they were awesome! But you can also use any Valentine's Day themed sprinkles or crushed red hots. It's up to y'all!! These are 10 times better than the original, so I hope y'all can get around to makin' them soon!! Enjoy (we sho' did) :)

roll out the red velvet dough with some flour...

spread the melted butter everywhere...

sift over some cocoa powder, cover with sugar, + sprinkle on a mess of
cinnamon (and press gently down so it adheres together)

and tightly roll them up...

so they look gorgeous like this...

and this...

then proof them, so they rise a bit and look like this...

then bake them until they are huge + puffy

and cover them in the cream cheese icing glaze...

and finish them with some sprinkles, butofcourse!

For the Cinnamon Rolls:

2C Buttermilk (minus 2T)

2T White Distilled Vinegar

½C Vegetable Oil

½C Sugar

2-3oz Red Food Coloring (or to the color of your liking)

1 Package of Instant or Active Dry Yeast (0.25oz Packets)

4C AP Flour + ½C AP Flour

½t Baking Powder, Heaping

½t Baking Soda, Scant

1t Salt, Heaping

1C Butter, Melted

1-2T Cocoa Powder (depending on how chocolate-y you like it)

1C Sugar

Generous Sprinkling of Cinnamon

For the Frosting:

4oz Cream Cheese, Softened

7T Unsalted Butter, Softened

1 ½C + 2T Confectioners’ Sugar

3-4T Buttermilk, For Thinning

1t Cinnamon (optional)

¼t Salt (or to taste)

1t Clear Vanilla Extract

Festive Valentine’s Day Sprinkles & Crushed Red Hot Candies, For Decoration

Directions:

1. Measure out the 2C buttermilk in a large measuring cup, and then remove 2T of the buttermilk and substitute by adding in the 2T of white vinegar. Mix the buttermilk, vinegar, vegetable oil, sugar, and red food coloring in a pot. Heat the mixture until just before the boiling point. Turn off the heat and leave to cool for 45 minutes to an hour. Meanwhile, sift together the 4C AP flour and set it aside. When the milk mixture is warm (but not hot), sprinkle in the package of yeast. Let it sit for a minute or two, and then add in the sifted flour. Stir the mixture and cover, and then let it rise for at least an hour.

2. After rising for an hour, add in ½C AP Flour, baking powder, baking soda, and salt. Stir the mixture together. Refrigerate the dough overnight to help it become firm and better for presentation.

3. The next day, sprinkle a rolling surface generously with flour. Take the dough and form a rough rectangle, and then roll the dough thin, maintaining a general rectangular shape. Drizzle or spread on 1C of the melted butter over the dough. Now, sift the cocoa powder over the butter, followed by sprinkling 1C of sugar over the cocoa and butter, followed by a generous sprinkling of cinnamon. Press the spices lightly into the butter to make sure they adhere together.

4. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spray a 13x9-baking pan with Pam, and set it aside. Then, begin cutting the rolls into approximately 12 thick round rolls and place them into the prepared buttered pans. Let the rolls rise for an hour.

5. Preheat the oven to 375 degrees.

6. Bake the cinnamon rolls for 17-25 minutes or until light golden brown.

7. To Make the Frosting: Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the clear vanilla extract and buttermilk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. Add in the cinnamon if you are using.

8. Spread the cinnamon rolls with the icing (generously), sprinkle with garnishes if using, and enjoy immediately while they are still warm.

Caramelized Sourdough French Toast with Mixed Berry Compound Butter, Macerated Blackberries, Homemade Whipped Cream, & Buttered Maple Syrup

Caramelized Sourdough French Toast with Mixed Berry Compound Butter, Macerated 

Blackberries, Homemade Whipped Cream, & Buttered Maple Syrup

So, there was a nasty cold front that moved through Atlanta this week, and it was absolutely dreadful. Pipes were bursting, roads were freezing... all chaos ensued. It's funny how Southerners act like the world is ending when it isn't even snowing. We're all a bunch of nut cases. But really, can you blame us? We live in a world where it's a hot as hell, the cold is far too frigid. Anyway, the sun finally came out today, YAY. And it started feeling like springtime again. We all know that gives me the itch to make a decadent brunch on the porch, butofcourse. I already had a gorgeous loaf of sourdough bread, so french toast was meant to be. Now, I feel really strongly about french toast. There a three keys to success when making this iconic breakfast staple... 1. Thick, THICK slices of bread 2. Perfect Batter 3. Lots & lots of gourmet toppings. First we tackle the bread. I cut my slices about two inches thick and soak them for about 15-20 minutes in the batter. Now the batter is important because that is where all the flavor is injected. So mine is flavored with heavy cream, milk, vanilla bean rum, orange zest, cinnamon, and nutmeg. When you soak the thick slices of bread in this luscious batter, the middle puffs up into this almost souffle-like center, but the crusts remain crunchy + chewy. But what really puts this recipe over the top is the dusting of powdered sugar. Some of you might be wondering how I get the french toast so perfectly caramelized-- and that's because of the confectioners' sugar! I used a fine mesh sieve to lightly dust the sugar all over both sides of the soaked bread and quickly tossed them into hot butter. Since the pieces of bread are so thick, you have to cook them a good while until everything has heated through and the outsides have evenly browned & crisped. It is also very important to bake it in the oven for about 10-20 minutes to round everything out and keep it warm for serving. Onto the gourmet topping... I made homemade mixed berry compound buttered, macerated blackberries, whipped cream, & buttered maple syrup. Mixed berries + french toast are a match made in heaven, y'all. So don't leave them out... especially the compound butter... and the whipped cream... oh shit, don't leave out anything, alright?! Finishing out the meal, I served our french toast with cheesy scrambled eggs + praline bacon. Umm yumm. Well, I hope y'all make this soon because it makes Sunday Brunch that much better!! Enjoy :)

Soaking the thick slices of french toast in batter...

Ahh the dusting of confectioners' sugar...

SEE-- the PERFECT caramelization

french toast, cheesy scrambled eggs, & praline bacon

raspberry sorbet mimosa in a mason jar

For the Mixed Berry Compound Butter:

4 Sticks of Unsalted Butter, Softened

1C Mixed Berries (I used raspberries, blackberries, & blueberries)

1t Vanilla

1T Sugar

Pinch of Salt & Cinnamon

For the Macerated Blackberries:

3C Fresh Blackberries

½C Sugar

2T Balsamic Vinegar + 1T Fresh Lemon Juice

For the Caramelized Sourdough French Toast:

1 Loaf of Crusty Sourdough Bread, Sliced Very Thick

4 Extra Large Eggs

½C Heavy Cream

¼C Milk + Vanilla Bean Infused Rum

3T Sugar

2t Vanilla Extract

1T Fresh Orange Zest

¼t Cinnamon & Freshly Grated Nutmeg

Pinch of Salt

Confectioners’ Sugar, For Dusting

Unsalted Butter, For Frying

For the Buttered Maple Syrup:

½C Maple Syrup

4T Butter 

For Serving:

Prepared Mixed Berry Compound Butter, Cut into Rounds

Prepared Macerated Blackberries

Warm French Toast Slices

Prepared Buttered Maple Syrup

Homemade Whipped Cream

Directions:

1. For the Mixed Berry Compound Butter: Beat together the softened butter, vanilla, sugar, salt, and cinnamon until combined & fluffy. Add in the mixed berries and beat until they have broken up and evenly dispersed throughout the butter. Spoon it onto a piece of plastic wrap and form it into a log and refrigerate until the butter has chilled and hardened. Cut into rounds and enjoy on your French toast.

2. For the Macerated Blackberries: Using a fork or the back of a wooden spoon, mash 1 cup berries with sugar and balsamic vinegar in a large bowl until sugar begins to dissolve. Gently stir in remaining berries; let sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.

3. For the Caramelized Sourdough French Toast: Cut the bread into 8 large wedges. Whisk the eggs, heavy cream, milk, rum, granulated sugar, orange zest, vanilla, cinnamon, nutmeg, and salt in a large baking dish. Add the bread and turn occasionally until soaked through, about 15 minutes. Preheat the oven to 350 degrees F. Put the confectioners' sugar in a fine-mesh sieve. Melt butter in a large nonstick skillet over medium heat. Add half of the bread and dust generously with the confectioners' sugar; cook, turning and dusting often with more confectioners' sugar, until golden brown and caramelized, 15 to 20 minutes (add more butter to the skillet, if needed). Transfer the French toast to a baking sheet and keep warm in the oven. Add more butter to the skillet and repeat with the remaining bread. Serve with maple syrup.

4. For the Buttered Maple Syrup: Heat maple syrup in a small pot and whisk in a tablespoon of butter at a time, while whisking the entire time, until the mixture is completely incorporated. Serve warm.

5. For Serving: Serve the French toast with some mixed berry compound butter, macerated blackberries, a drizzle of buttered maple syrup, and a dollop of homemade whipped cream. Enjoy!