….and so do our Olympic Themed posts for Lets Lunch. This is exciting. All those countries. All those sports. All those colors!!! And all the wonderful dishes that are about to appear at our Lunch this month. We could chose a dish from a country that is competing and bring it along. I thought about it for a long time before I decided on … no real country at all.
It is the beginning of the Mardi Gras season in Louisiana. That means King Cakes. So how about an….
- ….Olympic King Cake
-
4¾ cups all-purpose flour, divided
1 cup sugar, divided
1½ teaspoons salt
2 (¼-ounce) packages fast-rising yeast, such as Fleischmann’s Rapid Rise
¾ cup warm whole milk (120 to 130°)
½ cup warm water (120 to 130°)
½ cup butter, softened
2 large eggs
¼ cup melted butter
1 tablespoon ground cinnamon
Sugar Glaze, recipe follows
Colored Sugars, recipe follows
1. In a large bowl, combine 1½ cups flour, ¼ cup sugar, salt, cinnamon, and yeast. Add milk, ½ cup warm water, and butter to flour mixture, and beat for 2 minutes at medium speed with an electric mixer. Add eggs and ½ cup flour. Beat on high speed for 2 minutes. Stir in the remaining 2¾ cups flour to make a stiff dough. Cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.*****
2. Place 5 round containers on a lightly greased cookie sheet. (I used 3 inch ramekins and they were too large. I would use nothing bigger than a 2 inch round.}
3. Punch dough down, and transfer to a lightly floured surface. Divide dough into 5 equal portions. Roll the 5 pieces into 5 balls and then into 5 long pieces. Wrap the five pieces around ramekins or another small round dish. Brush with melted butter. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
4. Preheat oven to 375°. Bake for 15 to 20 minutes or until golden brown, Remove from oven, and let cool completely on cookie sheet 10 minutes. serving plate; drizzle each with Sugar Glaze, and sprinkle with Colored Sugars
Sugar Glaze
MAKES ABOUT 2 CUPS {Which is WAY more than you will need.}
2 cups confectioners’ sugar, sifted
2 to 3 tablespoons milk
In a medium bowl, whisk together sugar and milk until smooth.
Colored Sugars
1 cups sugar, divided
16 drops red food coloring
8 drops blue food coloring
8 drops green food coloring
8 drops yellow food coloring
1. Place 1/3 cup sugar in each of three small resealable plastic bags.
2. In a small bowl, combine red and blue food coloring until it turns purple. Add purple food coloring to one bag, green coloring to another bag, and yellow coloring to third bag; seal bags, and shake each until sugar is even in color.
So I guess I did chose a country — the US! But good luck to ALL the extraordinary and brave athletes.
Look for the round-up on Betty’s Blog Asian in America.
Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join. The theme is posted at the first of the month for the next month. You can visit us on FaceBook.
*****I made the dough in the bread machine. Use the dough setting. Same ingredients. Place the liquid ingredients in the machine first and then the mix of dry. I added the 1/2 cup of butter in pieces right after the other ingredients had mixed into a ball. When the dough cycle ends then transfer to the lightly floured surface and continue with the recipe in step 2. I also had more dough than I needed so I made 5 rolls in Texas Muffin Tin.
Here are the Olympic Dishes: Enjoy!
Cheryl’s Homemade Vegetarian Poutine
The other Cheryl’s Russian Beef Soup
Anne Marie’s Sochi Sliders
Nancie’s Russian Hamburgers
Jill’s Honeybell Chess Pie
Mai’s American Chocolate Guiness Whoopie Pie
Grace’s Coconut Hot Chocolate
Betty Anne’s Ham Garlic Pineapple Rice
Lucy’s Russian Tea
Annabelle’s Flaming Cheese
Linda’s Guinness Stout Ice Cream
Lisa’s Hot Borscht
Linda’s Meyer Lemon Cake
February 7, 2014 at 9:09 AM
[…] Olympic King Cake at Tea and Scones. […]
February 7, 2014 at 11:08 AM
[…] of America) by Jill Warren Lucas Kotleti: Mom’s Russian Hamburgers (Russia) by Nancie McDermott King Cakes (United States of America) by Margaret […]
February 7, 2014 at 11:26 AM
[…] https://teaandscones.wordpress.com/2014/02/07/lets-lunch-the-olympics-begin/ […]
February 7, 2014 at 11:49 AM
I love this! But I confess that I have not yet made a King Cake that was worth eating, after half a dozen tries. They come out very very very dry, and not very ‘risen’. But you have inspired me to try again! Olympic Spirit! And these are precious, with a place to put beads, or goodies.
February 7, 2014 at 2:52 PM
[…] Chocolate Guinness Whoopie Pie at Cooking In The Fruit Bowl Margaret’s Olympic King Cake at Tea and Scones Nancie’s Kotleti at Nancie […]
February 7, 2014 at 3:36 PM
What a great idea, Margaret! I love a bejewled cake 🙂
February 8, 2014 at 12:36 AM
Bling, rings and kings! You need to win a medal for this one, Margaret!
February 8, 2014 at 2:23 AM
[…] Olympic King Cake at Tea and Scones (adapt this cute idea with one of these gf King Cake […]
February 8, 2014 at 5:16 AM
Ah, blogging Olympic-themed food is such a clever idea. I am watching the opening ceremonies while reading this morning.
And Mardi Gras! You have managed to tie in two very diverse themes here. Beautiful.
February 8, 2014 at 10:09 AM
[…] Margaret’s Olympic King Cake at Tea and Scones […]
February 8, 2014 at 3:32 PM
These are gorgeous Margaret! They look like little pots of gold.
February 9, 2014 at 11:04 AM
What a great idea!
February 9, 2014 at 9:46 PM
I’ve always wanted to bake a King Cake ~ thanks for giving me a recipe to start!
February 11, 2014 at 7:25 PM
What a magnificent Olympic cake. The colors make it look so rich and regal. Glad to do Let’s Lunch with you this month!
May 12, 2015 at 12:40 AM
[…] https://teaandscones.wordpress.com/2014/02/07/lets-lunch-the-olympics-begin/ […]
April 13, 2019 at 11:39 AM
[…] or below: Hot borscht at Monday Morning Cooking Club. Honeybell Chess Pie at Eating My Words. Olympic King Cake at Tea and Scones. Anya Von Bremzen’s Kotleti at Nancie McDermott. Guinness Stout Ice Cream at […]