Cream Cheese Filled King Cake Recipe

Ingredients

• 4 cups all-purpose flour
• 0.5 cup white sugar
• 1 (.25 ounce) package rapid rise yeast
• 1.25 teaspoons salt
• 3 eggs at room temperature
• 6 tablespoons butter
• 0.75 cup Bulgarian-style buttermilk
• 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
• 0.25 teaspoon ground nutmeg
• 1 egg egg
• 0.25 cup water
• 1 cup confectioners' sugar
• 4 teaspoons corn syrup
• 4 teaspoons milk
• 1 teaspoon lemon juice, or as needed

Instructions

1. To prepare the dough: In a stand mixer bowl with a dough hook, combine flour, sugar, yeast, and salt. In a separate bowl, whisk the eggs.
2. Melt the butter in a saucepan over low heat. Whisk in buttermilk and heat to 120°F (49°C). Slowly pour the buttermilk mixture into the beaten eggs, whisking continuously, and let cool to 110°F (43°C).
3. Beat the egg mixture into the flour mixture on medium-low speed for about 10 minutes, until a firm, elastic dough forms. If the dough doesn't separate from the bowl sides, add up to 1/4 cup more flour.
4. Turn the dough onto a work surface and knead for 1 minute. Shape into a ball, place in a buttered bowl, and turn to coat with butter. Cover with plastic wrap and let rise in a warm place for about 2 hours, until doubled in size.
5. Preheat the oven to 350°F (175°C). Butter the outside edge of an 8-inch cake pan.
6. To make the filling: In a bowl, stir together cream cheese, confectioners' sugar, flour, lemon juice, vanilla, and nutmeg until smooth.
7. Punch down the dough and turn it onto a lightly floured parchment paper. Roll the dough into a 10x28-inch rectangle. Spread the filling over the rectangle, leaving a 1-inch border along each edge. Starting at one long edge, lift the parchment paper and roll the dough into a log. Pinch the seams closed to seal in the filling, keeping the roll on the parchment paper.
8. Wrap the filled dough around the outer edges of the prepared cake pan and pinch the dough ends to form a ring. Use the parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently remove the cake pan, leaving the ring-shaped cake.
9. In a small bowl, whisk the egg with water to make an egg wash. Brush the egg wash over the cake.
10. Bake in the preheated oven for about 40 minutes, until the cake is golden brown. Remove from the oven and let cool for about 30 minutes.
11. Meanwhile, prepare the icing: In a bowl, stir together confectioners' sugar, corn syrup, and milk. Mix in 1 teaspoon of lemon juice, or more as needed, to thin the icing to a thick but slightly runny texture.
12. Drizzle the icing over the cooled King Cake.

Nutrition

• Calories: 436 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 31 g
• Sodium Content: 381 mg
• Protein Content: 9 g
• Cholesterol Content: 98 mg
• Carbohydrate Content: 68 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g