Wednesday, February 22, 2017

Olive Oil-Blueberry-Cream Cheese King Cake--New Orleans Style

Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
Mardi Gras' King Cake 2017 Specimen:
Olive Oil | Blueberry | Cream Cheese 

Fat Tuesday 2017 is February 28!

Time's a-wasting! This year's king cake is made using the same dough as last year's quickie king cake, except I thought it'd be fun to give it a go with aquafaba! I simply reduced the water and added aquafaba. I think the dough came out really nice, but I'm not sure it made a huge difference. If you have some, go for it, but I don't think you need to go out of your way to get some, unless you're already making some spicy jalapeno hummus for a Mardi Gras party and have lots hanging about.

I've written so much over the years about my love for Mardi Gras. If you're new to king cakes, please be sure to read my primer before digging in. If you want to see me enjoying my last Mardi Gras in 2011, you can see a few pictures here.

Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
King Cakes of Mardi Gras Past. 
Clockwise from top left = cinnamon, apple praline, an unidentified cake, and peanut butter cup. 
Every year, I try to bake a king cake with something new inside--this can be a little challenging since my diet is a bit restricted this days, and it's hard to be a creative cook when you can't really taste what you're brewing.

❤ Vegan King Cake Kindergarten
❤ Standard Vegan King Cake (gluten-strong) 
❤ Peanut Butter Cup King Cake (gluten-strong)
❤ Peanut Butter Cup King Cake (gluten-free)
❤ Apple-Praline King Cake (gluten-strong)
❤ Scott and Jenn's King Cakes are here and here.

If you like blueberry, I think I nailed it this year. Plus homemade cultured cream cheese is soOOOo tasty. If you like sweet potato, I think that'd also make an epic filling. In a pinch, you can also use pie filling, or just make a cinnamon cake with a smear of butter topped with cinnamon sugar.

Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday
Olive Oil-Blueberry-Cream Cheese King Cake
Makes a large, flashy, party sized blueberry filled ring cake.
Before you start, please read through the notes and recipe below! 

Notes!
❤ If you're unfamiliar with a New Orleans style King Cake, please read the King Cake Primer I wrote a few years ago. 

❤ I use instant yeast because it saves time (no need to proof), and the dough comes together quickly. 

❤ If you don't have or want to use aquafaba, omit the aqua faba and use 3/4 cup warm water.

❤ The directions below are based off of the apple-praline king cake recipe cake I posted last year. King Cake is less of an all day project if you make the dough the evening before and let it rise overnight in the fridge. This year, I made the dough in the afternoon and instead of refrigerating overnight, I let it rise in a proofing oven until it doubled in size, about 1-1 1/2 hours. If you have the time, the advantage to making it all in one day is you do not need to bring the dough to room temperature. The disadvantage is that dough proofed in the fridge overnight has a more complex flavor. It's up to you! I

What You Need:
Dough
1/2 cup aquafaba
1/2 cup vegan yogurt (unsweetened or lemon)
1/4 cup warm water
1/4 cup extra virgin olive oil
2 teaspoons instant yeast
2 teaspoons unbleached, granulated sugar
2 teaspoons freshly grated lemon zest
Pinch salt
3 1/2-4 cups unbleached all purpose flour

Filling
2 cups frozen blueberries (do not defrost)
6 tablespoons unbleached granulated sugar, divided
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon, divided
Pinch salt
1 tablespoon cornstarch

1 1/2 cups cream cheese (I made Miyoko's recipe with no added water and increased the yogurt to 1/2 cup) 

Extra virgin olive oil for brushing the dough

Sugar Sprinkles
6 tablespoons unbleached granulated sugar
Purple, gold, and green food coloring paste

Icing
2 cups vegan confectioner's sugar
1 teaspoon pure vanilla extract
Vegan milk, water, or liqueur

What You Do:
Dough
The evening before, put the aqua faba, yogurt, water, olive oil, instant yeast, 2 teaspoons of sugar, lemon zest, and salt in the bowl of a stand mixer fitted with a dough hook. Blend gently to combine. On low speed, slowly add in the flour, 1/2 cup at a time, until the dough comes together and is slightly tacky, but not sticky. You probably will not need the entire 4 cups of flour. Increase the speed of the mixer to medium high, and knead the dough into a firm, cohesive dough for five more minutes. Transfer the dough to a plastic bag with plenty of extra space in it for expansion, tie the end, and refrigerate overnight. (If not refrigerating overnight, put the dough in an oiled bowl, cover with plastic film and let rise in a warm spot until doubled in size, about 1-1 1/2 hours).

Filling
While the dough is rising, heat a medium saucepan over medium heat and add the blueberries, 4 tablespoons of the sugar, lemon juice, 1/2 teaspoon of cinnamon, and salt. Mix to combine and simmer gently, stirring frequently, until the blueberries have softened and are juicy. This should take about 5-7 minutes. Remove a few tablespoons of the hot juice to a small cup and mix with the cornstarch to create a slurry. Mix the slurry into the blueberries and stir constantly until thickened, about a minute. Remove from heat and cool. Once cool, transfer to a covered container and refrigerate overnight along with the dough. (If not refrigerating overnight, set the filling aside).

The Following Morning:
Preheat the oven to 375 F and line a baking sheet with a sheet of parchment. Remove the dough and blueberry filling from the fridge. Gently deflate the dough and allow to rest at room temperature for about 30-60 minutes. With a rolling pin, roll the dough out on a floured surface into a rectangle about 24" X 12" (keep the longest side facing you).

Combine the remaining 2 tablespoons of sugar, and remaining teaspoon of cinnamon.

Using a pastry brush or your hands, spread a little olive oil evenly over the dough, being careful to leave a clean 1" margin on the sides and top. Sprinkle the cinnamon sugar evenly over the olive oil. With an offset spatula or spoon, spread a layer of cream cheese evenly over the sugar mixture, and keeping the same margins, spread the blueberry filling over the cream cheese.

Starting at the bottom edge, roll the dough up into a tight log, pinching the sides tightly together as you roll, so they are well sealed. When you get close to the top, gently bring the top edge down over the log and pinch well to seal the seam.

Carefully lift the log, and transfer it to the prepared baking sheet. Arrange it seam side down on the sheet and gently form it into an elliptical shaped ring, tucking each end under the cake and sealing them very well. The dough will rise substantially, so be sure to form a larger ring than you desire in the finished cake.

Let the formed cake rise for 30-60 minutes. 

Bake for 35-40 minutes until golden brown and cooked through (if the cake is browning too fast, cover it with tin foil).

While the cake bakes, prepare the sprinkles. Divide the 6 tablespoons of sugar into three small containers and add a tiny bit of colored paste to each, mixing well with a spoon, until the dye is well distributed. Set aside.

Remove the cake from the oven and let cool for at least 30 minutes. Prepare the icing by mixing the confectioner's sugar with the vanilla and just a tiny amount of milk, water or booze, until you get a very thick, but drizzle-able icing. When the cake is slightly warm to room temperature decorate the cake! Be sure it's not too warm, or the icing will slide right off.

If adding a baby, carefully poke a sharp knife into the side of the cake and stick one in.

Drizzle the icing on top, using a spoon to help spread it evenly (be sure to hide the baby hole with icing, if you inserted one). Let the icing firm up slightly, and then sprinkle the colored sugar on top, alternating the three colors in a pattern around the ring.

Eat and share! Wrap up any lefties, and store in the fridge.

Mardi Gras, New Orleans, King Cake, Vegan King Cake, Vegan Baking, Vegan Recipe, Blueberry, Cream Cheese, Fat Tuesday, Carnival, Shrove Tuesday

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xo kittee

14 comments:

  1. Yay! So excited for king cake time! I'm making your recipe in the Superfun Times cookbook this year! :-) Last year, I did the peanut butter cup and I think that was my fave to date. Your cakes are always a hit at the office!

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    Replies
    1. Hey Bianca!
      I always look forward to your King Cakes!

      The recipe in Isa's cookbook is not mine! I know she attributed the recipe to me, but I didn't have anything to do with it, and if it's adapted from one of my recipes, I can't tell. Pro tip: #neverraisins

      xo
      kittee

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    2. Oh wow! I'm so sorry about that! That's so weird. Well, in that case, I'll make one of yours instead! I've been making your cakes every year for the past 7 years, and they're always perfect. I've already bought the apples, so I'll try your apple praline cake this year.

      I did notice, when just glancing over Isa's recipe to make my grocery list, that she didn't use yogurt, which I've always used in your cakes, and I think that contributes to a nice, soft dough. I'll be serving up this year's cake in my new office (started a new job in September), so I need to impress these new folks with awesome vegan cake and can't take any non-Kittee chances. ;-)

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  2. I've got my yeast and my apple fie filling ready at home! Definitely going to make a cake or two this weekend!

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  3. Seriously, this version looks amazing! And I've made your king cakes before you even published them! Can't wait!

    ReplyDelete
    Replies
    1. Thanks! I've never published my cakes before...just here and one a long time ago in the first Papa Tofu. <3

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    2. I tested for you when you were going to publish a Louisiana cookbook, so I made all of your king cakes then before you blogged them. ;)
      Jennifer

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    3. Ohhh!!! Hi!!!! Who is this?
      xo
      Kittee

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    4. Hi Kittee!!! It's Jennifer A (we're friends on FB). I am originally from Louisiana, so we emailed a lot during that cookbook time. I told you about microwave roux...which I don't even prefer anymore, except sometimes it's less messy. I recently posted my meringue cookie success using your wonderful advice. Hope those clues help?

      Off to buy the key ingredient for this cake - yogurt. I'm having a Mardi Gras party tomorrow, so perfect timing on the recipe update!

      Delete
    5. Of course! Have fun at the party!!! I hope the cake is UHMEEEEEEZING. I forgot all about your microwaved roux!!!

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    6. This comment has been removed by the author.

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  4. This is the year! I've got my yeast, I've got some flour and apples! I'm gonna do it, even though like you I won't be tasting the gluteny folds, I trust this will be a winner! Now I just need to find some sprinkles and a fava bean baby.

    ReplyDelete

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