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Most people are familiar with Rouses’ time-honored recipe, a soft and doughy cake with a cinnamon smear baked into the middle. This year, Knight and her team have something new up their sleeves: a brand-new cake made with a sweet brioche dough, and no cinnamon.
But king cake production at Rouses isn’t just a seasonal affair: It’s a 12-month production.
Whisk sugar, egg yolks, vanilla, cinnamon and salt together in large bowl. In a slow thin stream, whisk in cream, then milk, until combined. Fold in 8 cups cooled king cake chunks.
The Rouses original recipe dates back nearly 60 years and involves a time-tested method, with careful precision and multiple steps. First, the dough is prepared and stretched into the oval shape, then put into pans and a proofer box, where the yeast-leavened dough can rise.
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