Boudin King Cake

A few days ago, I learned of Boudin King Cake. I did a little research, but every recipe had elements I wanted to change. So, I made a few notes, and I plan on doing something along the lines of the below the first chance I get. I’ll add some commentary once I’ve made it.

Boudin King Dough Ingredients

2 (4 1/2 teaspoon) packages dry yeast
3/4 cup water (100-110 degrees F)
2 large eggs, beaten
1/4 cup shortening, cubed
1/3 cup butter, cubed
4 cups flour, divided
1/2 cup sugar
1 teaspoon salt
1 tablespoon butter, melted

Boudin King Dough Preparation

In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy – 10 minutes.

In a separate bowl, combine remaining sugar, salt and 3 cups flour. Once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture and stir. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour.

Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, overnight (slow) or about 1 1/2 hours (fast).

—Adapted from “Copycat Pillsbury Crescent Rolls.” Genius Kitchen.com.

Then, make the boudin, or alternatively, substitute Italian sausage.

Boudin Ingredients
One (4 pounds) pork roast
Water, for braising and boiling
One pound pork liver
2 large yellow onions, diced
2 cups of Basmati long-grain white rice
6 cloves of garlic, peeled and chopped
1 bundle of fresh thyme, tied
2 bay leaves
2 teaspoons granulated garlic
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon finely ground white pepper
1 teaspoon celery salt
1 cup diced green onion tops
1 cup finely chopped Italian parsley
2 tablespoons Kosher salt
Freshly ground black pepper
Dash of hot sauce

Boudin Preparation

Preheat the oven to 220ºF (for slow) / 400ºF (for fast).

In a heavy pot with tight-fitting lid, char the bay leaf in ghee. Then, add the pork roast and thyme. Fill the pot with water to a depth of 4 inches. Cover, place in the hot oven and braise the pork roast, overnight or greater than 8 hours (for slow), 2 hours (for fast). In both cases, the meat should be falling apart.

Remove the pork from the pot reserving the cooking liquid.

In a pot with water over high heat, add the liver and boil until well done, about 10 minutes. Remove the liver and drain on a paper towel-lined plate. Add the onions to the liquid and let cook for 2 minutes. Strain the onions and reserve.

In a rice cooker, make the rice and keep warm until ready to use.

In a food processor pulse the meat and liver along with the onions and garlic until it reaches a smooth, yet chunky consistency. Be careful not to over process to a pasty, mushy stage.

Incorporate the cooked rice in a ratio of 80% meat mixture to 20% rice. Gradually add some of the cooking liquid until the mixture is moist. Add the seasonings and green onions. Add salt, black pepper, and hot sauce to taste. Evenly incorporate ingredients together.

Split into four portions, freeze three and save the fourth for your Boudin King Cake.

—Adapted from “The Great Boudin Debate.” The Acadian Table. February 3, 2014 and “Boudin Recipe.” Nola Cuisine. April 16, 2012.

Then, move on to the Boudin King Cake.

Boudin King Cake Ingredients

½ cup red pepper jelly, such as Tabasco
1 tablespoon water
1 pound boudin
8 ounces pepper jack cheese, cut into planks
1 Copycat Pillsbury Crescent Dough recipe (above), cut into two and rolled into dough sheets
1 large egg, beaten, for brushing
Kosher salt
½ cup crumbled bacon
½ cup diced green onion tops

Boudin King Cake Preparation

Preheat the oven to 350ºF.

For the glaze, in a saucepan over medium heat, add the red pepper jelly and let cook until it softens and begins to melt, about 2 minutes. Add the water and stir until it thins out. Turn off the heat and keep warm.

Separate the boudin meat into 4 quarter pound portions. Put one portion of boudin meat on one edge of the dough sheet, add half the cheese, then add another portion of boudin meat and roll it up. Cut off the excess and pinch the ends closed. Repeat a second time with the rest of the ingredients.

On a metal baking tray sprayed with non-stick spray, place the 2 dough-wrapped boudin cylinders and join them together at the ends to form a circle. Brush the top with egg wash and sprinkle with salt.

Place in the oven and bake for 40 minutes or until golden brown. Remove from the oven.

With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with crumbled bacon and diced green onion tops.

Serve on the baking tray by slicing the boudin king cake into portions and calling your guests while it’s piping hot.

—Adapted from “Boudin King Cake.” The Acadian Table. January 25, 2016.

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