Holidays: King Cake 05 by Recipe Cottage

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	King Cake 05

		King Cake with Cream Cheese Filling 2 1/2 teaspoons yeast 1/4 cup warm water 1/2 cup warm milk 1 cup butter 1/2 cup sugar 2 egg yolks 2 eggs 4 cups all-purpose flour 16 oz can cherry, apple or apricot pie filling 8 oz cream cheese, softened 1/4 cup sugar 2 tablespoons all-purpose flour 2 egg yolks 1 teaspoon vanilla extract 1 dried beans, optional 1 egg 1 tablespoon water Mix together yeast, 1 teaspoon sugar, warm water and 1 teaspoon flour in a large mixer bowl and set aside to proof for 10 minutes. In a medium saucepan scald milk and stir in butter and remaining sugar. Allow to cool to lukewarm and beat in egg yolks and eggs. Combine with yeast mixture. Add 2 cups flour and beat until you have a smooth dough, then gradually add in remaining flour until you have a soft dough you can form into a ball. Remove to a lightly floured surface and knead until smooth and elastic. Oil a bowl, place dough inside, turning to coat all sides, cover and allow to rise until doubled in bulk, about 1 1/2 hours. Punch down dough, then cover bowl with a cloth towel then plastic wrap and refrigerate overnight. Remove dough from refrigerator with well floured hands and divide in half. Wrap one half of the dough in plastic and place in the freezer if not using. While stiff firm and cold form into a long sausage shape. On a lightly floured surface roll to a 30 X 9 inch rectangle about 1/8" thick. Allow dough to rest. In a small bowl mix an egg wash; 1 egg with 1 tablespoon water and set aside. In a medium mixer bowl beat together cream cheese, sugar, flour, egg yolks and vanilla. If pie filling has too much liquid, drain off excess. About 3 inches in from the long edge spoon a 1 inch wide strip of pie filling the length of the dough. Spoon a 1 inch wide strip of the cream cheese filling 3 inches in from the opposite side of the dough. Place bean somewhere in this filling or cream cheese mixture. Brush edges and center of dough with egg wash. Fold outer edge of dough over pie filling strip, pressing gently in center to seal, then fold again over cream cheese strip, pressing gently to seal edge. Gently place one end of the cake onto a lightly oiled cookie sheet, then ease the rest of the cake onto the sheet, joining the ends to form a circle. Cover and let rest 30 minutes. Preheat oven to 350 degrees. Brush cake with egg wash, cut vents into cake and place into preheated oven to bake until golden, about 45 - 60 minutes. New Orleans Mardi Gras tradition says that whomever gets the bean in the cake will make the cake for the following Mardi Gras Season. This recipe makes enough dough for two King Cakes. Extra dough may be frozen, or make two King Cakes and freeze one. Thaw frozen cake and reheat in a 375 degree oven for 10 minutes.