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King Cake with cream cheese filling with colored sugar and mardi gras beads

King Cake

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  • Author: Abbe Odenwalder
  • Prep Time: 50 Minutes*
  • Cook Time: 30 Minutes
  • Total Time: 0 hours
  • Yield: 8 - 12 Servings 1x
  • Category: Breakfast/Snacks
  • Cuisine: American

Ingredients

Units Scale

1 package active dry yeast

1/4 c warm water at 115 degrees

3/4 stick unsalted butter chilled and cut into 1/4” cubes

1/2 t salt

1/4 c lukewarm milk

1/2 t vanilla extract

2 room temperature eggs

2 1/2 to 3 c unbleached all purpose flour

Filling:

8 ounces cream cheese at room temperature

1/2 c powdered sugar or brown sugar

1 t vanilla

1/2 t cinnamon (optional)

Egg Wash

1 egg

1 t vanilla

Glaze

1 1/2 T milk

1 t vanilla

1 1/2 c powdered sugar

Green, Gold and Purple Sugar for Decorating


Instructions

Combine yeast and warm water in the bowl of a standing mixer and let sit for 5 minutes until bubbly. If yeast doesn’t bubble, it is probably dead. Always make sure to check the dates on the package!

Using the paddle attachment, add butter, salt, milk, vanilla and eggs and mix on low speed for 20 seconds. Mixture will be lumpy.

White beating slowly add the flour a third at a time until a soft dough forms. Switch out the paddle attachment to the dough hook or transfer the dough to a lightly floured board. Slowly add in the rest of the flour or until the dough is a beautiful smooth and glossy ball. Dough should not be sticky. You may need more flour or less, depending on how dry it is where you are.

Place dough into a well greased bowl and cover with plastic wrap or a clean towel and set in a warm place to rise. (I have a cold house so I sometimes preheat my oven to warm. After it is preheated, I turn it off and place the dough inside on the middle rack and leave the oven door OPEN. This allows the dough to rise a bit easier.) Rising may take up to 2 hours.

Make the cream cheese filling by creaming together the cream cheese, powdered sugar or brown sugar, vanilla and cinnamon if using. Mixture should be smooth.

Once the dough has doubled in size, remove from bowl and punch down. On a lightly floured surface, roll dough out into a 6 x 18″ rectangle. Smear on the cream cheese mixture, leaving a 1″ border. Place the baby somewher in the dough before rolling up! Roll up starting on the longest edge and pinch dough ends together to form a circle or oval.

Place dough ring on a parchment lined baking sheet and place in a warm place to rise, covered with a clean towel. This may take about 45 minutes to an hour.

Make the egg wash by whisking the egg and vanilla together.

Preheat the oven to 350 degrees and after dough has risen brush with the egg wash. Bake 25-30 minutes until the king cake is golden brown and sounds hollow when you thump it. Remove from oven and let cool.

Make the glaze by combining the powdered sugar, milk and vanilla extract. Whisk well until smooth. Drizzle icing over cooled cake and then sprinkle with colored sugar.


Notes

Adapted from Emeril’s Every Day’s a Party and The United Cakes of America

*Does not include rise times