Spanish · Dessert
King Cake Pastry
A Mardi Gras king cake reworked as a single high-protein pastry ring, built on a whey-and-bread-flour enriched dough with cottage cheese and Greek yogurt folded in for body, cinnamon swirled through the centre, and the traditional purple, green and gold glaze finished in restrained bands.
$1
25 minsPrep
17 minsCook
107 minsTotal
MediumLevel
Nutrition per serving
188Calories
13.8gProtein
5.3gFat
25.3gCarbs
5.2gSugar
1.4gFiber
318mgSodium
52mgChol
2.8gSat Fat
110mgPotassium
87mgCalcium
1.3mgIron
0.3mcgVitamin B12
2.2mgVitamin C
0gPolyol
5gAllulose
0.3gAlcohol
Goes well with
Spanish Cava
local
Horchata de Chufa
international
vegetarian
sweet-spot
Instructions
1
In a stand mixer bowl, whisk the bread flour, whey protein isolate, yeast, sugar and salt together.
2
Blend the cottage cheese until smooth, then add it with the greek yogurt, beaten egg, softened butter, orange zest and vanilla extract to the dry mix.
3
Knead on medium speed with the dough hook for 8 minutes until the dough is smooth and slightly tacky, adding a touch more flour only if needed.
4
Cover and prove in a warm spot for 45 minutes, until visibly puffed.
5
Punch down, roll into a short log, sprinkle with cinnamon, then shape into a ring and place on the lined baking sheet.
6
Prove a further 20 minutes, then bake at 180C/350F for 16-18 minutes until golden and firm to the touch.
7
Cool completely on a wire rack.
8
Whisk the allulose with a few drops of water to a thin glaze and drizzle over the cooled ring, then alternate bands of purple, green and gold colouring over the glaze while wet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sifted bread flour
- 0.5 oz14g whey protein isolate
- 1.4 oz40g greek yogurt
- 1/21/2 eggs, beaten (22g)
- 0.1 oz2g yeast dried
- 0.2 oz6g sugar white
- 0.2 oz6g softened butter
- 0.1 oz2g cinnamon ground
- 0.3 oz8g zested orange
- 0 oz1g salt
- 1.1 oz30g blended smooth cottage cheese lowfat
- 0.1 oz2g vanilla extract
- 0 oz1g purple, green, gold, separated food colouring
- 0.4 oz10g mixed into thin glaze with water allulose
