Description
A soft and buttery Mardi Gras King Cake filled with rich, tangy cream cheese and topped with sweet glaze and colorful sanding sugar for a festive and irresistible dessert.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (about 110°F / 43°C)
- 1/2 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Purple, green, and yellow sanding sugar
Instructions
- Dissolve the yeast in warm water and let sit for about 5 minutes until foamy.
- In a large bowl, combine warm milk, sugar, melted butter, eggs, vanilla extract, and salt. Stir in the yeast mixture.
- Gradually add flour, one cup at a time, mixing until a soft dough forms.
- Knead the dough for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled in size.
- Prepare the filling by beating cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Roll the risen dough into a 10×20-inch rectangle on a lightly floured surface.
- Spread the cream cheese filling evenly over the dough, leaving a small border.
- Roll the dough lengthwise into a log, form into a ring, and pinch ends to seal.
- Transfer to a parchment-lined baking sheet, cover loosely, and let rise 30 to 45 minutes.
- Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes until golden brown. Cool completely.
- Whisk powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled cake and immediately sprinkle with purple, green, and yellow sanding sugar.
Notes
- For extra flavor, add a cinnamon-sugar layer along with the cream cheese filling.
- Chopped pecans can be added to the filling for crunch.
- Spread a thin layer of raspberry or strawberry jam for a fruity variation.
- Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days.
- Freeze baked and unglazed cake up to 2 months; thaw and glaze before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
