This cream cheese king cake is easy to make for celebrating Mardi Gras. If you’re looking for a new king cake recipe, you must try this one. Don’t forget to put the baby in!
Ingredients
Creamy Vanilla Glaze
- 3 cups confectioners' sugar
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 3 tablespoons whole milk, or more as needed
- purple, green, and gold/yellow sparkling sugars
Praline-Cream Cheese Filling
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ¼ cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup finely chopped pecans, toasted, divided
Dough
- 1 (16 ounce) container sour cream
- 1/3 cup white sugar
- ¼ cup butter
- 1 teaspoon salt
- ½ cup warm water (100 to 110 degrees F)
- 2 (.25 ounce) packages active dry yeast
- 1 tablespoon white sugar
- 2 large eggs, lightly beaten
- 6 ¾ cups bread flour, divided
Directions
Step 1
Combine sour cream, 1/3 cup sugar, butter, and salt in a saucepan over medium-low heat. Cook, stirring, until butter melts, about 5 minutes. Remove from heat; let mixture cool to 100 to 110 degrees F, about 15 minutes.
Step 2
Stir together water, yeast, and remaining 1 tablespoon sugar in a 1-cup glass measuring cup; let stand for 5 minutes.
Step 3
Combine sour cream mixture, yeast mixture, eggs, and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat at medium speed until smooth, about 1 minute. Reduce speed to low; gradually add 4 more cups of flour, beating until dough comes together.
Step 4
Turn dough out onto a surface dusted with 1/4 cup of the flour. Knead, gradually adding remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. Dough should be tacky but release easily from surface.
Step 5
Place dough in a well greased bowl; turn to grease top. Cover; let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
Step 6
Meanwhile, prepare the filling. Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg.
Step 7
Gently punch dough down; divide in half. Roll 1 portion out into a 22×12-inch rectangle on a lightly floured surface. Keep the other portion covered. Spread 1/2 of the filling over rectangle, leaving a 1-inch border. Sprinkle with 1/2 cup pecans. Carefully roll up, starting from a long edge.
Step 8
Place roll, seam-side down, on a large parchment paper-lined baking sheet. Bring ends of roll together to form a ring. Moisten ends with water; pinch together to seal. Repeat with remaining dough, filling, and pecans. Cover and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
Step 9
Preheat the oven to 350 degrees F (175 degrees C). Uncover dough rings.
Step 10
Bake in the preheated oven until cakes are a deep golden brown, about 25 minutes. Cool cakes completely on wire racks, about 1 1/2 hours.
Step 11
Stir confectioners' sugar, melted butter, and vanilla extract together to make the glaze. Stir in 3 tablespoons milk. Add additional milk, 1 teaspoon at a time, until pourable but still opaque. Pour evenly over cakes. Sprinkle with sparkling sugars, alternating colors to form bands.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 485 | |
% Daily Value * | |
Total Fat22g | 29% |
Saturated Fat11g | 56% |
Cholesterol73mg | 24% |
Sodium236mg | 10% |
Total Carbohydrate63g | 23% |
Dietary Fiber2g | 6% |
Total Sugars31g | |
Protein9g | |
Vitamin C0mg | 2% |
Calcium65mg | 5% |
Iron3mg | 14% |
Potassium156mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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