adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Buttermilk King Cake with Cream Cheese Filling
0 Likes
Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
250 minutes
Try this decadent king cake with creamy filling for a perfect Mardi Gras treat!
Ingredients:
  • 4 cups all-purpose flour
  • 0.5 cup white sugar
  • 1 (.25 ounce) package rapid rise yeast
  • 1.25 teaspoons salt
  • 3 eggs at room temperature
  • 6 tablespoons butter
  • 0.75 cup Bulgarian-style buttermilk
  • 1 (8 ounce) package cream cheese at room temperature
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
  • 0.25 teaspoon ground nutmeg
  • 0.25 cup water
  • 4 teaspoons corn syrup
  • 4 teaspoons milk
  • 1 teaspoon lemon juice, or as needed
Instructions:
  • Prepare the dough by combining flour, sugar, yeast, and salt in the bowl of a stand mixer with a dough hook attached. In a separate bowl, whisk the eggs.
  • Gently melt butter in a saucepan on low heat. Stir in buttermilk and warm until it reaches 120 degrees F (49 degrees C). Gradually combine the buttermilk mixture with beaten eggs while whisking constantly; allow it to cool to 110 degrees F (43 degrees C).
  • Mix egg and flour mixture until a smooth dough forms, about 10 minutes on medium-low speed. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour.
  • Transfer the dough onto a work surface and knead for 1 minute. Shape it into a ball and place it in a buttered bowl, rotating it to ensure it is lightly coated with butter all over. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in volume, around 2 hours.
  • Preheat the oven to 350°F (175°C) and generously butter the outer edge of an 8-inch cake pan.
  • Prepare the filling by combining cream cheese, confectioners' sugar, flour, lemon juice, vanilla, and nutmeg in a bowl until mixture is smooth.
  • Deflate the dough, transfer it onto a lightly floured parchment paper. Shape the dough into a 10x28-inch rectangle. Evenly spread the filling over the dough, leaving a 1-inch border on all sides. Roll the dough into a log, starting from a long edge, using the parchment paper to help. Seal the seams shut for a perfectly filled roll, all while keeping it on the parchment paper.
  • Wrap the dough-filled cake around the edges of the pan, sealing the ends to create a ring. Transfer the cake and pan onto a parchment-lined baking sheet, then carefully remove the pan to reveal the ring-shaped cake.
  • Prepare the egg wash by whisking together an egg and water in a small bowl, then brush it over the cake.
  • Bake until the cake is golden brown in the preheated oven for approximately 40 minutes. Then, cool for about 30 minutes before serving.
  • Prepare the icing by combining confectioners' sugar, corn syrup, and milk in a bowl. Add in 1 teaspoon of lemon juice or more to achieve a thick yet slightly runny consistency.
  • Pour the icing over the cooled king cake for a decadent finishing touch.

Similar Recipes