Main Street In Berlin Maryland
As for the Baked Dessert Cafe this award is certainly one well deserved. Since it set up shop, not that long ago, the Bakery has enjoyed great success, and is well known both locally and throughout the Delmarva Region. The award for “Best Dessert” is not “Given”, but rather “Earned” through hard work and dedication. Baked Dessert Cafe has done precisely that. It has “Earned” this award by offering friendly, down home service, and some “Delmarvalicious Baked Goods”.
Along with the daily menu, available on their website, Baked Dessert Cafe always offers specialty items in conjunction with the holidays. Since March 8th is Mardi Gras, (French for Fat Tuesday), I recently received a copy of the bakery’s King Cake recipe being offered in celebration of Fat Tuesday. Although the recipe appears here, you can visit Baked Dessert Cafe’s Blog from their Facebook page to see the recipe and find out more about the significance of the King Cake and it’s association with the Mardi Gras festivities.
Baked Dessert Cafe's King Cake
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners’ sugar
1 tablespoon water
DIRECTIONS:
1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 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, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, 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. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Place on rack to cool. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.
If desired place an optional one inch plastic doll inside cake while cooling. Decorate with Mardi Gras beads. Use caution when serving because of decorations.
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