Boudin King Cake
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This recipe first started making its rounds on the internet about five years ago and to put it simply, at a party or function, it’s a show stopper. Unless someone at the party is roasting a whole pig in a hole in the ground or your drunk uncle is chasing the soon to be fried chicken around with a hatchet, I promise this will be the most talked about dish at the get-together.
The cool thing about this dish is that there is an easy way and a hard way. Simply put, a store-bought way and a homemade way. And actually, depending on where you grab your boudin (Best Stop in Scott, La, by the way, has boudin for sale that I could NEVER come close to topping at home) the store-bought version could be better. But since I like making boudin I usually always have some in the freezer.
For the dough in the store-bought version, you use dough sheets (the kind that come in the tube-like store-bought biscuits). This particular dough isn’t terrible, it’s just not as good as freshly made brioche. But it will certainly do if you don’t feel like breaking out all the baking stuff.
As for the topping on the cake, I use a glaze made from our homemade Raspberry Pepper Jelly and Steen’s Cane Syrup. Then I sprinkle some bacon crumbles on top…ok who am I kidding, I sprinkle a lot of bacon crumbles on top. I’ve seen it done with crushed up pork rinds which are super yummy as well, bacon is just my personal preference. Or just say screw it and use both. Shaping this dough can be a bit tricky. The key is just don’t lose your temper like I do. Practice makes perfect.
Ingredients
- 1/2 cup of pepper jelly (Try our homemade Raspberry Pepper Jelly)
- 1/2 cup of cane syrup (I use Steen’s Pure Cane Syrup)
- 1/2 pound of bacon
- 1 pound of boudin (If using store-bought boudin, cut open the links and squeeze the boudin into a bowl.)
- 1 cup pepper jack cheese shredded
- 2 – 8ounce cans Pillsbury Crescent Dough Sheets OR Homemade Brioche dough (We use this King Arthur Flour Brioche Recipe)
- 1 egg beaten
Instructions
Combine pepper jelly and cane syrup in a saucepan and cook over low heat until melted and combined. Set glaze aside.
Cook bacon until crispy. Drain on a paper towel and then chop until you have a good bit of crumbles. Set aside.
Preheat the oven to 350 degrees Fahrenheit.
On a well-floured surface, roll the dough ball (or the 2 Pillsbury dough sheets if using the store-bought dough) out into a kind of rectangle. You wanna shoot for about 30 inches long by 6 inches wide. (If using the dough sheets, you will have to connect them by pinching the ends together to create a seam.)
Place boudin in the center of the dough, making sure to leave enough dough on either side to fold over.
Put cheese on top of boudin. Fold edges of dough over the boudin and cheese and seal well (pinch with fingers), leaving the ends open. (It should look like a tube).
Carefully shape the tube into an oval shape working the ends together well making sure ends are sealed.
Grease a baking sheet well or use parchment paper. Put king cake on the sheet pan.
Take beaten egg and brush the top of the cake with egg. Bake in a preheated oven for about 25 minutes or until the top is nice and golden brown.
Rewarm glaze if needed. Brush glaze on top of browned king cake then top with crumbled bacon. You can also sprinkle some green onions on top. Serve as soon as possible.
