KING CAKE RECIPE

King Cake Recipe image

Celebrate Mardi Gras with this King Cake Recipe! This take on the French classic includes cream cheese, sour cream and more for a moist and colorful King Cake Recipe.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 24 servings

Number Of Ingredients 17

Ingredients

1/4 cup milk, warmed to 105°F to 115°F
1 pkt. (1/4 oz.) active dry yeast (do not use fast-rising or instant yeast)
1/4 cup plus 1/2 tsp. granulated sugar, divided
4-1/4 cups plus 2 Tbsp. flour, divided
1/2 tsp. salt
3 whole eggs
1 egg, separated, divided
1/2 cup sour cream
1/3 cup butter, melted
1/4 cup packed brown sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar, divided
2 Tbsp. plus 1 tsp. orange juice, divided
1/2 tsp. almond extract
2 Tbsp. water
1 Tbsp. each green, purple and yellow colored sugar
1/2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

Mix milk, yeast and 1/2 tsp. granulated sugar in small bowl; let stand 5 min. or until foamy. Meanwhile, combine 4 cups flour, remaining granulated sugar and salt in large bowl of stand mixer fitted with dough hook.
Whisk whole eggs, 1 egg yolk, sour cream, butter and brown sugar in separate bowl. Pour over flour mixture in mixing bowl. Add yeast mixture; beat on medium-low speed 8 to 10 min. or until mixture forms firm, elastic dough. If dough is not pulling away from sides of bowl, beat in up to 1/4 cup flour until it does.
Knead dough on lightly floured surface 1 min. until smooth; shape into ball. Cover; let rise in warm place 1 hour or until almost doubled in volume.
Meanwhile, mix cream cheese, 1 cup powdered sugar, remaining 2 Tbsp. flour, 2 Tbsp. orange juice and almond extract. Punch down dough; roll out on large sheet of parchment paper to 26x10-inch rectangle; spread with cream cheese mixture up to 1-inch of edges. Place chocolate piece on cream cheese mixture (see Note). Roll up from long side to form log, using parchment paper to assist in rolling. Spray outside of 9-inch round pan with cooking spray; place in center of same piece of parchment paper. Gently move log, seam side down, around outside edge of pan, taking care not to stretch dough. Pinch edges of log together to complete circle. Lift parchment paper to slide baking sheet underneath. Gently remove pan. Cover loosely with plastic wrap; let rise in warm place 45 min. to 1 hour or until almost doubled in volume.
Heat oven to 350°F. Whisk remaining egg white and water; brush lightly over dough.
Bake 40 min. or until golden brown. Cool completely on wire rack.
Mix remaining powdered sugar, remaining milk and remaining orange juice. Working in sections, drizzle powdered sugar mixture on cake; sprinkling immediately with colored sugar, alternating between colors.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g