Thursday, February 23, 2012

Recipe: King Cake Knots

Several years ago, I found this recipe in one of my Louisiana cookbooks. It is one of those cookbooks that are sold for charity money or something similar. When we were in Texas, I made these every year for Mardi Gras because I never could get my hands on King Cake. Now, I can make King Cake - thanks to an awesome recipe! But I thought I would share this recipe because this one was my go to this year. I completely forgot that it was Mardi Gras, and I just happened to have all the ingredients needed to make this! I had this scheduled to post on Fat Tuesday, but I saw that it didn't post. I am sorry! But for those of you who just don't care if Mardi Gras has passed, you can make it anyday at anytime! 

King Cake Knots


1 loaf refrigerated french bread dough
3 Tbsp butter, softened
1/4 cup sugar
1 Tbsp cinnamon

1 cup powdered sugar
4 tsp milk (may need more to get right consistency)
1/2 tsp vanilla

colored sugar - yellow, purple, green

Preheat oven to 350.  Unroll french bread dough into a large rectangle, about 16 by 12 inches. Brush the dough lightly with softened butter. Mix together sugar and cinnamon.  Sprinkle over butter.  Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide.  Twist two stips together.  Tie each strip loosely into a knot, stretching gently if necessary, and place on baking sheet about 2-inches apart. 

Bake for 25-28 minutes.  Cool.  Mix together powdered sugar, milk and vanilla.  Dip each knot into icing and then sprinkle with colored sugar.

1 comment:

  1. Yummy!!!!! I will have to make these. Thanks for posting the recipe.


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