Yes, you would be correct. I meant to post this recipe before Fat Tuesday, but failed to do so because, well, life happens. We can look at it as being super early for next year's Mardi Gras. Right? Or, if you nix the sprinkles or use different colors, you can call them cinnamon sugar knots and use them for any occasion. See, it all works out just fine.
King Cake Knots
Time: 40 minutes
Yield: 12 - 16 knots, depending on size
Adapted from: Plain Chicken Blog
- 1 loaf refrigerated French bread dough (I used Pillsbury brand)
- 4 Tbsp butter, softened
- 1/4 cup granulated sugar
- 2 Tbsp ground cinnamon
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tsp milk (may need additional to get the desired consistency)
- Colored sugar, if desired (you'll need yellow, purple, and green for "traditional" king cake colors)
- Preheat oven to 350°F. Unroll the French bread dough into a large rectangle, about 16 x 12 inches. Spread the softened butter over the dough. Mix together the sugar and cinnamon, sprinkle over buttered dough.
- Cut the dough in half lengthwise. Then cut crosswise into strips about 1 inch wide. Twist two strips together. Tie each strip loosely into a knot, stretching gently, if necessary.
- Place on a parchment lined baking sheet approximately 2 inches apart. Bake for 20 - 25 minutes or until just golden on top. Cool on a wire rack.
- Mix together the powdered sugar, milk, and vanilla. Once the knots are cool, dip each one into the icing and then sprinkle with colored sugar. Store in an airtight container.