Text 34788, 125 rader
Skriven 2010-02-15 09:11:47 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Jim Weller
Ärende: Chix de Femme ???
=========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Lee Lofaso <=-

 >LL> But does anybody in this echo know
 >LL> (besides me) how to make the traditional dough?

 DD> The "king" cake started its career
 DD> as a sticky, coffee cake-type pastry.

 LL> are not giant glazed doughnuts

 LL> Nor are king cakes giant coffee cakes or cinnamon rolls.

 DD> I suspect that there are as many versions of
 DD> the king kake as there are coon asses arguing about it.

 JW> From what I can gather they are a yeast raised sweet bread, and are
 JW> therefore closely related to coffee cakes, cinnamon rolls,
 JW> doughnuts, and Babka/Pasha/Pashka Easter breads etc. So a question
 JW> for both of you, what makes King cakes different and what exactly is
 JW> chix de femme dough?

You are correct in all that I have found. Here is a link to a decent article on
the traditional cake(s) from the Houma, LA newspaper. Apparently Lee is/was a
customer/devotee of Best Bakery in Houma - as that is the ONLY reference I
found to people using chix-de-femme dough to make King Cakes.

http://www.houmatoday.com/article/20100201/ARTICLES/100129101?p=1&tc=pg

Apparently chix-de-femme is a sweet, yellowish, brioche formed into the shape
of a woman's hair bun.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Brioche
 Categories: Breads, Cakes
      Yield: 7 servings
 
      1/2 c  milk
        2 ts Active dry yeast
    2 1/4 c  unbleached all-purpose
             - flour; divided
        6 tb Butter
        3 tb Sugar
      1/2 ts Salt
        2 lg Eggs
        2 lg Egg yolks
  
  Butter a loaf pan and cut a piece of parchment or wax
  paper to fit the inside bottom of the pan. Butter the
  paper. About 40 to 45 minutes after placing the dough
  in the pan to rise, preheat the oven to 350øF, setting
  a rack in the middle level.
  
  In a small saucepan over low heat, warm the milk until
  it is just warm, about 110øF. Remove from heat and pour
  into a small bowl. Whisk in the yeast, then stir 1 cup
  of the flour into the yeast and milk mixture. Cover the
  bowl with plastic wrap and set aside at room temp while
  preparing other ingredients. It may begin to rise slightly
  before you add it to the other ingredients.
  
  Cut the butter into 6 or 8 pieces and combine with sugar and
  salt in the work bowl of a food processor, fitted with the
  metal blade. Pulse at one-second intervals until the mixture
  is soft and smooth, scraping the inside of the bowl several
  times to ensure even mixing. Add the eggs and yolks, one at
  a time, and process until smooth. If the mixture appears
  curdled, continue to process for about 1 minute longer,
  until it looks smoother. (It may remain somewhat curdled in
  appearance.) Add the remaining 1 1/4 cups flour, then the
  milk-yeast-flour mixture, scraping it from the bowl with a
  rubber spatula. Pulse at one-second intervals until the
  ingredients form a soft, smooth dough. Then process
  continuously for fifteen seconds.
  
  Remove work bowl from base and remove blade. Scrape dough
  onto a generously floured work surface and fold it over on
  itself several times to make it more elastic. Press the
  dough into a rough rectangle, about 9 by 5 inches. Fold each
  side about 1 inch in toward the center and press firmly to
  seal. Then starting at the top of the rectangle, fold the
  dough to the middle. Fold the bottom of the dough up past
  the seam and pinch to seal. Place the dough in the prepared
  pan, seam side down. Press the top of the dough firmly with
  the palm of your hand to flatten it and fill the pan evenly.
  Cover with a piece of buttered plastic wrap or a towel and
  allow to rise until it is about one inch above the rim of
  the pan.
  
  Using the corner of a razor blade or the tip of a sharp
  knife held at a 30 degree angle to the top of the loaf, cut
  a slash down the middle of the top beginning and ending
  about one inch from the ends of the loaf.
  
  Bake the loaf for about 40 minutes, until it is well risen
  and a deep golden color. Place the pan on a rack to cool 5
  minutes. Then invert the loaf to the rack and turn it on its
  side to cool
  
  Variation: Cinnamon Raisin Brioche Loaf
  
  In step 4, sprinkle dough with cinnamon and about 1/2 cup
  raisins, then roll up and place in pan.
  
  Recipe By: Cook's Choice
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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