Sunday, March 27, 2011

Another Daring Baker Challenge for The Distracted Cook

 The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.  

The distracted Cook decided that this would be her Mardi Gras King Cake. This was the first time The Distracted Cook had attempted a yeasted Meringue Coffee Cake for Mardi Gras or any other time,  but it certainly looked like it could be a King Cake.

First things first. Gathering and measuring all the ingredients is always a good place to begin any recipe. Of course, reading the recipe all the way through is even better - and that is something that The Distracted Cook has never done a lot of before now.

Step One:

Combining and heating over the heat just like it says to do leads right to putting into the mixer bowl and adding the flour and yeast mix and then  adding the additional flour and  eggs, and beating. Then continuing on until a dough forms. Turn this out onto a floured surface:

And knead and knead for about 8 - 10 minutes! And then into a greased bowl it goes!

After it rises and doubles in bulk you make the meringue like this:

Now we are almost into the final stretch here. Spread the meringue on the rolled out dough and then sprinkle the filling over the top, like this:

Roll it up, cut the slits and into the oven to wait for the results!

Sprinkle with some powdered sugar, and we are ready to eat!

And this is what it looks like cut and on the plate:

If this looks like fun, you can join us by going to The Daring Kitchen and signing up to become a member. Each month there is a new and exciting adventure waiting. Yes, you can do it!

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