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LOCATION: Recipes >> Holidays >> King Cake 05

Print this Recipe    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.

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