WHERE CAN I GET A KING CAKE RECIPES

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BUTTERMILK KING CAKE WITH CREAM CHEESE FILLING | ALLRECIPES



Buttermilk King Cake with Cream Cheese Filling | Allrecipes image

I grew up eating king cake in NOLA but never really LIKING it. I finally decided to give it a go myself and have to say that this is, hands down, the best I've ever eaten. A conglom of several recipes, it's great with coffee, not too sweet, not too bready, with a rich, tender crumb and the traditional lemon/nutmeg flavors of a genuine NOLA king cake. Best eaten same day but pretty darn good the day after (if there are leftovers!). Enjoy, y'all!

Provided by mississippimarion

Categories     Holiday Cakes

Total Time 4 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 1 king cake

Number Of Ingredients 20

4 cups all-purpose flour
½ cup white sugar
1 (.25 ounce) package rapid rise yeast
1 ¼ teaspoons salt
3 eggs at room temperature
6 tablespoons butter
¾ cup Bulgarian-style buttermilk
¼ cup all-purpose flour
1 (8 ounce) package cream cheese at room temperature
1 cup confectioners' sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 egg
¼ cup water
1 cup confectioners' sugar
4 teaspoons corn syrup
4 teaspoons milk
1 teaspoon lemon juice, or as needed

Steps:

  • Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
  • Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
  • Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
  • Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
  • Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
  • Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
  • Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
  • Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
  • Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.

Nutrition Facts : Calories 435.7 calories, CarbohydrateContent 67.6 g, CholesterolContent 98.4 mg, FatContent 14.6 g, FiberContent 1.4 g, ProteinContent 9 g, SaturatedFatContent 8.4 g, SodiumContent 380.8 mg, SugarContent 30.6 g

CREAM CHEESE-FILLED KING CAKE RECIPE | MYRECIPES



Cream Cheese-Filled King Cake Recipe | MyRecipes image

This recipe uses bread flour, which makes for a light, airy cake. You still get tasty results with all-purpose flour--the cake will just be more dense.

Provided by MyRecipes

Total Time 2 hours 31 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 2 cakes (about 18 servings each)

Number Of Ingredients 15

1 (16-ounce) container sour cream
⅓ cup sugar
¼ cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
½ cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour*
¾ cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

Steps:

  • Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
  • Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
  • Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
  • Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
  • Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
  • Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
  • Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
  • Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
  • *6 to 6 1/2 cups all-purpose flour may be substituted.

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