STEP 3: WP RECIPE MAKER (WPRM) DATA

Here is the strict single-line formatted data for your WP Recipe Maker bulk-add tool. I have successfully engineered this colossal Masterclass recipe block to include the complete data for both the majestic Mardi Gras Bread and the impossibly fluffy Heirloom King Cake Donuts.

(Note: The Carnival Cookie Remix will be beautifully woven into the main HTML body as an Estate Bakery pro-tip, utilizing the exact wording from the Shopify masterclass).

General:

Recipe Name: Carnival Baking Masterclass

Summary: A definitive guide to enriched yeast dough, featuring the classic braided Mardi Gras Bread with a sweet cream cheese filling, and impossibly fluffy Heirloom King Cake Donuts.

Prep Time: 45

Cook Time: 40

Course: Baking, Dessert, Breakfast

Servings: 18

Ingredients:

2 envelopes active dry yeast (about 4 1/2 teaspoons)

5 1/2 cups bread flour

3 tablespoons granulated sugar

1 tablespoon kosher salt

3 tablespoons unsalted butter, room temperature

1/2 cup warm water (plus 1 1/2 cups more)

8 ounces cream cheese, room temperature

1/2 cup granulated sugar

3 tablespoons all-purpose flour

1 large egg

1/2 teaspoon dried grated lemon peel

2 cups confectioners' sugar

1/4 cup buttermilk

1 teaspoon vanilla extract

Purple, green, and gold sprinkles

3 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons active dry yeast (or instant)

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1 cup milk, room temperature

2 tablespoons butter, melted

1 large egg

1 teaspoon vanilla extract

Vegetable oil, for frying

1 1/2 cups confectioners' sugar, sifted

6 tablespoons half and half or heavy cream

1 teaspoon vanilla extract

Purple, green, and gold sprinkles

Instructions:

Stir the 2 envelopes of yeast in a bowl with 1/2 cup warm water and let sit until foamy, about 5 minutes.

Place the bread flour, 3 tablespoons sugar, and salt into the bowl of an electric mixer fitted with a dough hook.

With the motor on low, add the yeast mixture and 1 1/2 cups more warm water, then increase speed and mix for 5 to 8 minutes.

Add the 3 tablespoons of room temperature butter a bit at a time, mixing until the dough is tight and shiny, about 8 to 10 minutes more.

Knead on a work surface for 2 minutes, form into a ball, place in an oiled bowl, cover, and let rise in a warm place for 45 minutes.

Beat the cream cheese, 1/2 cup sugar, 3 tablespoons flour, egg, and lemon peel in a mixer until combined.

Divide the risen bread dough in half, pressing each into a 10x6-inch rectangle, and spread half the filling over each.

Roll each rectangle jelly-roll style, place into two greased 9x5-inch loaf pans, cover, and let rise again until 1/2-inch from the top, about 30 to 45 minutes.

Bake at 400 degrees Fahrenheit until deeply golden, about 35 to 40 minutes, then transfer to a wire rack to cool completely.

Whisk the 2 cups confectioners' sugar, buttermilk, and vanilla extract, drizzle over the cooled bread, and top with sprinkles.

Place the all-purpose flour, granulated sugar, yeast, kosher salt, and nutmeg into a mixer bowl fitted with a paddle attachment.

Whisk the milk, melted butter, egg, and vanilla extract together, pour into the dry ingredients, and mix until the dough just comes together.

Rest the dough for 5 minutes, switch to a dough hook, and beat until it pulls away from the sides, about 6 to 8 minutes.

Transfer to an oiled bowl, turn to coat, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.

Roll the risen donut dough on a floured surface, cut out rings with a donut cutter, place on parchment, and let rise until doubled, about 30 minutes.

Heat the vegetable oil to 350 degrees Fahrenheit in a deep pot and fry the donuts in small batches until golden on both sides, about 2 to 3 minutes total.

Transfer the fried donuts to a wire rack set over paper towels to drain.

Whisk the sifted confectioners' sugar, cream, and vanilla extract together, dip warm donuts into the glaze, and immediately douse with sprinkles.