Description
This Cream Cheese Stuffed King Cake is a festive and delicious traditional pastry perfect for celebrations like Mardi Gras. The soft, enriched dough is layered with a cinnamon-sugar mixture and a creamy sweet cream cheese filling, twisted into an oval shape, baked to golden perfection, and topped with a tangy icing and colorful sanding sugars for a beautiful presentation.
Ingredients
Dough Ingredients
- 1 cup whole milk
- 2 ½ teaspoons active dry yeast
- 2 eggs (room temperature)
- ½ cup unsalted butter (1 stick, melted)
- ¼ 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
Cinnamon Filling
- ¾ cup unsalted butter (1.5 sticks, softened)
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon nutmeg
Cream Cheese Filling
- 16 ounces cream cheese (softened)
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Egg Wash
- 1 egg (lightly beaten)
Glaze/Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
Decorations
- Purple, green, and gold sanding sugar for decorating
Instructions
- Prep: About two hours before starting, remove the eggs, butter, and cream cheese from the refrigerator to bring them to room temperature, which will help with smoother mixing and proper dough rising.
- Bloom Yeast: Heat the milk to between 100-110°F (warm but not hot), pour it into the stand mixer bowl, sprinkle the active dry yeast over the milk, and let it sit for 10 minutes until bubbly and foamy, indicating the yeast is active.
- Prepare Bowl: Grease a large bowl that will be used for proofing the dough later to prevent sticking.
- Make Dough: Add the two eggs, melted butter, white sugar, and vanilla extract to the yeast mixture, then mix with the dough hook attachment until combined. Gradually sprinkle in the flour, salt, cinnamon, and lemon zest. Begin mixing on low speed and gradually increase to high, scraping down the sides as needed, until a smooth, slightly tacky dough forms a ball. If the dough is too sticky, add extra flour a tablespoon at a time. Transfer to a floured surface and knead for 3-5 minutes until elastic.
- First Proof: Form the kneaded dough into a ball, place it in the greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Prepare Cinnamon Filling: In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and nutmeg, stirring well, then set aside.
- Prepare Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and lemon juice on low speed until combined, then increase to high speed until smooth. Transfer the filling to a piping bag and set aside.
- Shape Dough: After the first rise, turn the dough onto a floured surface and divide it in half. Roll each half into a 10 by 18 inch rectangle about ¼ inch thick.
- Add Fillings: Spread half of the softened butter mixture evenly over each dough rectangle. Next, sprinkle half of the cinnamon sugar mixture evenly over each. Using the piping bag, pipe half the cream cheese filling along one long edge of each rectangle.
- Roll and Seal: Starting from the long edge with the cream cheese filling, tightly roll each rectangle into a log. Seal the seams well by wetting and pinching the dough edges together to prevent filling leakage.
- Stretch Rolls: Gently stretch each rolled log to about 24 inches in length; this makes them easier to twist together.
- Form King Cake Shape: Place the two rolls side by side on a greased baking sheet lined with parchment paper. Twist the two rolls together to form an oval shape, seal the ends together, and tuck the seams underneath for a neat finish.
- Second Proof: Cover the shaped dough with a damp cloth and let it rise in a warm place for 30 minutes until almost doubled in size again.
- Prevent Spreading: Roll a piece of foil into an oval shape and spray it with cooking spray. Place it in the center of the cake; this helps the king cake maintain its oval shape during baking by preventing inward spreading.
- Bake: Preheat the oven to 350°F. Brush the entire king cake with the lightly beaten egg wash to promote browning. Bake for 30 minutes or until the dough is golden brown and a toothpick inserted in the center comes out clean. Let cool completely before icing.
- Prepare Icing: In a mixing bowl, combine powdered sugar, milk, lemon juice, and vanilla extract. Whisk together until smooth, adjusting powdered sugar to achieve desired drizzling consistency.
- Decorate: Drizzle the glaze over the cooled king cake, then generously sprinkle with purple, green, and gold sanding sugars to complete the traditional festive look.
Notes
- Softening eggs, butter, and cream cheese ahead of time ensures smoother mixing and better dough texture.
- If the dough feels too sticky during kneading, add flour a tablespoon at a time to reach the right consistency.
- The foil piece in the center prevents the cake from collapsing inward while baking, maintaining the traditional oval shape.
- Make sure the cream cheese filling is well beaten and smooth before piping for even distribution.
- Allow the cake to cool completely before applying the glaze to prevent it from melting and running off.
- Use a stand mixer with a dough hook for best results when mixing and kneading the dough.
- You can substitute mascarpone cheese for cream cheese if preferred for a richer filling.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (New Orleans/Mardi Gras Tradition)