why make this recipe
Cream Cheese Stuffed King Cake is a delightful twist on a classic. This cake is a perfect blend of fluffy dough, rich cream cheese filling, and cinnamon sweetness, making it an ideal treat for celebrations like Mardi Gras or any festive occasion. The colorful sanding sugar adds a festive touch, making it not just delicious but also visually appealing.
how to make Cream Cheese Stuffed King Cake
Ingredients:
- 1 cup whole milk
- 2 1/2 teaspoons active dry yeast
- 2 eggs (room temperature)
- 1/2 cup unsalted butter (1 stick, melted)
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 600 grams all-purpose flour (about 4.5 cups, plus more for dusting)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- Zest of 1 lemon
- 3/4 cup unsalted butter (1.5 sticks, softened)
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon nutmeg
- 16 ounces cream cheese (softened)
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon water
- 1 egg (lightly beaten)
- 1 cup powdered sugar
- 1 tablespoon milk
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- Purple, green, and gold sanding sugar (for decorating)
Directions:
- Two hours before you start, take out the eggs, butter, and cream cheese to soften.
- To bloom the yeast, heat the milk to 100-110 degrees F, and pour it into a stand mixer. Sprinkle yeast over warmed milk and let it sit for 10 minutes until bubbling.
- Grease a large bowl for the dough proofing.
- For the dough, add the eggs, melted butter, white sugar, and vanilla extract to the stand mixer. Mix with the dough hook until combined.
- Sprinkle in the flour, salt, cinnamon, and lemon zest. Mix until the dough forms a smooth, slightly tacky ball.
- Knead the dough on a floured surface for 3-5 minutes, then place it in a greased bowl. Cover and let it rise for 1 hour.
- For the cinnamon filling, mix brown sugar, cinnamon, and nutmeg in a small bowl.
- For the cream cheese filling, beat the softened cream cheese, white sugar, vanilla extract, and lemon juice until smooth and pipeable.
- After proofing, turn the dough onto a floured surface and cut it in half. Roll each piece into a 10 x 18 inch rectangle.
- Spread half of the softened butter and sprinkle half of the cinnamon mixture on each rectangle. Pipe half of the cream cheese filling along one long end of each rectangle.
- Roll the dough into a log, seal the seams, and stretch each roll to 24 inches. Twist the two rolls together into an oval shape and seal the ends.
- Cover and let it rise again for 30 minutes. Preheat the oven to 350 degrees F.
- Brush with egg wash and bake for 30 minutes until golden brown. Allow to cool before icing.
- For the icing, mix milk, lemon juice, and vanilla, then sift in powdered sugar. Pour over the cooled king cake and decorate with sanding sugar.
how to serve Cream Cheese Stuffed King Cake
Serve the Cream Cheese Stuffed King Cake at room temperature. It makes a great centerpiece for celebrations and can be sliced into pieces for sharing. Pair it with a cup of coffee or tea for a delightful treat.
how to store Cream Cheese Stuffed King Cake
You can store leftover King Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it can last for about a week. To enjoy it later, just let it come to room temperature before serving.
tips to make Cream Cheese Stuffed King Cake
- Make sure your ingredients are at room temperature for the best results.
- Don’t skip the rising times; they are crucial for fluffy dough.
- Use colorful sanding sugar or sprinkles to make the cake festive.
- Experiment with different fillings like fruit or chocolate to change up the flavors.
variation
You can switch the cream cheese filling with fruit preserves for a fruity twist. Another option is to add nuts to the cinnamon filling for added texture.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the dough a day ahead and let it rise in the refrigerator overnight.
2. Can I freeze King Cake?
Yes, you can freeze the baked King Cake without icing. Wrap it well and store it in the freezer for up to 3 months.
3. How can I make the dough rise faster?
You can place your dough in a warm, draft-free area or use the oven with the light on for a gentle warm temperature, which encourages rising.
Cream Cheese Stuffed King Cake
Ingredients
Method
- Two hours before you start, take out the eggs, butter, and cream cheese to soften.
- To bloom the yeast, heat the milk to 100-110 degrees F, and pour it into a stand mixer. Sprinkle yeast over warmed milk and let it sit for 10 minutes until bubbling.
- Grease a large bowl for the dough proofing.
- For the dough, add the eggs, melted butter, white sugar, and vanilla extract to the stand mixer. Mix with the dough hook until combined.
- Sprinkle in the flour, salt, cinnamon, and lemon zest. Mix until the dough forms a smooth, slightly tacky ball.
- Knead the dough on a floured surface for 3-5 minutes, then place it in a greased bowl. Cover and let it rise for 1 hour.
- For the cinnamon filling, mix brown sugar, cinnamon, and nutmeg in a small bowl.
- For the cream cheese filling, beat the softened cream cheese, white sugar, vanilla extract, and lemon juice until smooth and pipeable.
- After proofing, turn the dough onto a floured surface and cut it in half. Roll each piece into a 10 x 18 inch rectangle.
- Spread half of the softened butter and sprinkle half of the cinnamon mixture on each rectangle. Pipe half of the cream cheese filling along one long end of each rectangle.
- Roll the dough into a log, seal the seams, and stretch each roll to 24 inches. Twist the two rolls together into an oval shape and seal the ends.
- Cover and let it rise again for 30 minutes. Preheat the oven to 350 degrees F.
- Brush with egg wash and bake for 30 minutes until golden brown. Allow to cool before icing.
- For the icing, mix milk, lemon juice, and vanilla, then sift in powdered sugar. Pour over the cooled king cake and decorate with sanding sugar.