Description
A festive King Cake featuring a rich pecan praline cream cheese filling, perfect for celebrations. This traditional braided cake combines a soft yeast dough with a sweet and creamy filling, topped with a colorful glaze and sparkling sanding sugars.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Pecan Praline Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/3 cup brown sugar
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1/2 teaspoon cinnamon
Glaze and Decoration
- 1 cup powdered sugar
- 2 tablespoons milk
- Colored sanding sugar (purple, green, and gold)
Instructions
- Activate the yeast: In a small bowl, combine warm water, yeast, and 1 teaspoon of granulated sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine the flour, remaining granulated sugar, and salt. Add the activated yeast mixture, warm milk, eggs, melted butter, and vanilla extract. Mix until a soft dough forms and ingredients are fully incorporated.
- Knead the dough: On a lightly floured surface, knead the dough for 8–10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
- Prepare the pecan praline filling: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, cinnamon, and chopped pecans. Cook the mixture for 2–3 minutes until it thickens slightly, then remove from heat and allow it to cool completely.
- Combine cream cheese filling: In a bowl, beat the softened cream cheese until smooth and creamy. Fold in the cooled pecan praline mixture until well combined, creating a luscious filling.
- Shape the dough: Roll the risen dough out on a lightly floured surface into a large rectangle. Spread the pecan praline cream cheese filling evenly over the surface of the dough.
- Form the cake ring: Starting from one edge, roll the dough tightly into a log. Transfer this log to a parchment-lined baking sheet and gently shape it into a ring by pinching the ends together to seal.
- Second rise: Cover the dough ring loosely with a kitchen towel or plastic wrap, and let it rise for an additional 30–40 minutes until slightly puffy.
- Bake the cake: Preheat the oven to 350°F (175°C). Bake the King Cake for 25–30 minutes or until it turns golden brown on top. Remove from oven and allow it to cool slightly before decorating.
- Glaze and decorate: Mix the powdered sugar and milk in a small bowl to create a smooth glaze. Drizzle the glaze over the warm King Cake, then sprinkle generously with the traditional purple, green, and gold colored sanding sugars for a festive finish.
Notes
- Ensure the liquids used for activating the yeast are warm, not hot, to avoid killing the yeast.
- The rising times may vary depending on room temperature; the dough should roughly double in size for best results.
- Use softened cream cheese at room temperature for easier mixing and a smoother filling.
- This cake is best enjoyed on the day it is baked but can be stored in an airtight container for up to 2 days.
- For extra flavor, you can toast the pecans lightly before adding them to the filling.
