King Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 22
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
-
Cake
- 1⁄2 cup butter, melted
- 3⁄4 cup milk, lukewarm
- 2 large eggs
- 1 large egg yolk, white reserved
- 3 1⁄2 cups flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup nonfat dry milk powder
- 1 1⁄4 teaspoons salt
- 2 1⁄2 teaspoons instant yeast
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon lemon rind, grated
-
FILLING
- 8 ounces cream cheese
- 1⁄2 cup granulated sugar
- 3 tablespoons flour
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
-
ICING
- 2 cups confectioners' sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
-
GARNISH
- decorator sugar, yellow, purple, and green
- candied red cherries (optional)
directions
- Lightly grease a baking sheet, or line it with parchment.
- To prepare the dough: Using a stand mixer with a dough hook or bread machine, mix and knead all of the dough ingredients together to form a smooth, very silky dough.
- Allow the dough to rise, covered, for 1 hour.
- Transfer the soft dough to a lightly greased work surface. Pat and stretch it into a 24" x 6" rectangle. Let the dough rest while you prepare the filling.
- To prepare the filling: Beat together the cream cheese, sugar, and flour until smooth, scraping the bowl once. Add the egg and vanilla, again beating until smooth.
- Dollop the filling down the center of the long strip of dough. Then fold each edge up and over the filling until they meet at the top; roll and pinch the edges together, to seal the filling inside as much as possible.
- Place the log of dough onto the baking sheet. Position it on the pan quickly and gently. Pinch the ends together.
- Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°F while the dough rises.
- Whisk the reserved egg white with 1 tablespoon water, and brush it over the risen cake.
- Bake the cake for 20 minutes, then tent it lightly with aluminum foil. Bake it for an additional 30 minutes, until it's a rich golden brown.
- Remove the cake from the oven. After about 15 minutes, transfer it from the baking sheet to a rack to cool.
- To make the icing: Beat together all of the icing ingredients, dribbling in extra milk until the icing is thick yet pourable.
- Pour the icing over the completely cooled cake. While it's still sticky, sprinkle with alternating bands of yellow, purple, and green sugars. Space candied cherries in a ring around the top.
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RECIPE SUBMITTED BY
sheepdoc
Caledonia, 0
Michigan mom