Happy Friday, Rioters! We hope you had as great a Mardi Gras celebration as sweetriot did! Ever since Tuesday, though, we’ve been having some MAJOR king cake withdrawal. We’re always looking for new, yummy ways to incorporate our sweetriot chocolate into our favorite treats, so we decided to whip up a sweetriot chocolate-filled king cake! Not only is it so delicious, but it’s also Fair Trade. You can pick from any of our riotBars or our Cacao Nibs for your filling (We recommend the 85% Dark or the 75% Kickin’ Coconut!) For those rioters who are still up for a little indulgence, check out this super sweet recipe modified from easykingcakerecipe.com below. Riot on (deliciously)!
1 cup whole milk
1/4 cup melted butter
2 (.25 ounce) packets active dry yeast
2/3 cup warm water (About 110 degrees F or 45 degrees C)
1/2 cup white sugar
2 large eggs
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
3 tablespoons flour
3/4 cup half & half
5 egg yolks
2 teaspoons vanilla extract
1 riotBar 85% Dark or riotBar 70% Kickin' Coconut!
4 cups confectioners' sugar
2/3 cup melted butter or margarine
2 teaspoons pure vanilla extract
3-6 Tbsp hot water
Purple, Green, and Yellow sugar crystals for decoration (You can also mix food coloring with regular white sugar, and let it dry.)
1. Heat milk until it is steaming, not boiling. Immediately remove from heat and stir in 1/4 cup of melted butter. Allow mixture to cool to room temperature. In a large bowl, dissolve the 2 packets of yeast in the warm water with 1 tablespoon of the white sugar. Let stand about 10 minutes. The mixture will look slightly creamy and begin bubbling.
2. When yeast mixture starts bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, nutmeg, and salt. Beat the flour into the milk/egg mixture about one cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until elastic and smooth. This will take about 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume. This will take 2-3 hours. When the dough has doubled in size, turn out on a lightly floured surface, and punch the dough down to remove air. Divide the dough in half.
1. Whisk sugar, salt, flour, half and half, and egg yolks together in a small saucepan on medium heat. Stir constantly for about 5 minutes, or until the mixture thickens. Remove from heat. Stir in the vanilla extract and break up your riotBar into individual squres. Then stir in the chocolate squares until they melt. Let chocolate filling cool for 5 minutes.
2. On a floured surface, roll dough halves out into large rectangles (about 10x15 inches). Brush the dough with the melted butter. Spread the chocolate filling evenly over the dough and roll up each half tightly, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet.
3. With scissors, make cuts about 1/3 of the way through the rings at 1 inch intervals. Let the cakes sit and rise in a warm spot until they double in size. This will take about 30-45 minutes.
4. Preheat your oven to 375 degrees F, or 190 degrees C.
5. Bake king cakes in preheated oven for about 25-30 minutes.
1. While the king cake is baking, mix powdered sugar, melted butter, and vanilla extract. Add hot water, one tablespoon at a time, until you reach the desired consistency.
2. When you take the king cake out of the oven, push the small plastic doll into the bottom of the cake.
3. Frost while warm.
4. Finish with sprinkles of purple, green, and yellow sugar crystals for a real New Orleans Mardi Gras look.