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Authentic King Cake Recipe with Cream Cheese Filling

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This authentic King Cake features a soft, tender cinnamon-spiced dough wrapped around a luscious cream cheese filling, topped with festive Mardi Gras colored sugars. Perfect for celebrations and family gatherings, it delivers a true taste of New Orleans.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 1/2 cup granulated sugar (100g)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 cup whole milk (240ml), warmed
  • 1/2 cup unsalted butter (115g), melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 8 oz cream cheese (225g), softened
  • 1/2 cup granulated sugar (100g) for filling
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour (8g) for filling
  • Colored sanding sugar in purple, green, and gold (about 1/4 cup each)
  • 1 cup powdered sugar (120g) for glaze
  • 2 tablespoons milk (30ml) for glaze
  • 1/2 teaspoon vanilla extract for glaze

Instructions

  1. Warm the milk to about 110°F (43°C). Sprinkle yeast over the milk and stir gently. Let it sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, combine flour, sugar, salt, and cinnamon. Mix well. Add melted butter, eggs, and the yeast mixture. Stir until the dough starts coming together.
  3. Knead the dough on a floured surface or with a dough hook for about 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. Add flour sparingly if needed.
  4. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
  5. While the dough rises, beat softened cream cheese with sugar, egg yolk, vanilla, and flour until smooth and creamy. Set aside in the fridge.
  6. After the dough has risen, punch it down gently and roll it out into a large rectangle about 16×12 inches (40×30 cm). Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
  7. Starting from a long edge, tightly roll the dough into a log. Pinch the seams to seal. Then, shape the log into a ring and pinch the ends together to form a circle.
  8. Place the ring on a parchment-lined baking sheet, cover, and let rise for another 45 minutes until puffed.
  9. Preheat oven to 350°F (175°C). Bake the King Cake for 25-30 minutes or until golden brown and cooked through. The cake should sound hollow when tapped and feel springy.
  10. Let the cake cool completely on a wire rack. Mix powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle generously over the cake, then sprinkle with the purple, green, and gold sanding sugars in alternating sections.
  11. Slice and enjoy! If including a plastic baby, hide it inside the dough before baking and warn guests.

Notes

Use small-curd cream cheese for the smoothest filling texture. If the filling oozes during rolling, chill the dough for 10 minutes before shaping. Keep butter and eggs at room temperature for best results. Drizzle glaze only when cake is completely cool to preserve sugar colors. For a dairy-free version, substitute cream cheese with a plant-based alternative. For gluten-free, use a gluten-free baking blend but expect a denser texture. You can bake in a Bundt pan, increasing baking time by about 10 minutes.

Nutrition

Keywords: King Cake, Mardi Gras, Cream Cheese Filling, New Orleans, Traditional, Dessert, Celebration Cake

Find it online: https://pokirecipes.com/authentic-king-cake-recipe-with-cream-cheese-filling-easy-step-by-step-guide/