King Cake with Cream Cheese Filling
Source of Recipe
Internet
List of Ingredients
2 1/4 tsp yeast
1/4 cup water
1/2 cup milk
1 cup butter
1/2 cup sugar
2 egg yolks
2 eggs
4 cups flour
Filling
1/2 king cake recipe
16 oz cherry, apple or
apricot pie filling
8 oz cream cheese
1/4 cup sugar
2 tbsp flour
2 egg yolks
1 tsp vanilla
1 dried bean
yellow, green purple sugars
Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1
teaspoon of the flour into the yeast and set aside. By the time you
have measured the other ingredients, the yeast should start bubbling.
Bring the milk to a boil and stir in the butter and the sugar. Pour
into a large bowl; the mixture should be lukewarm. Beat in the egg
yolks, whole eggs and the yeast.
Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size about 1 1/2 hours.
Pat dough down and cover with the bowl with a damp towel, plastic film over that and refrigerate until the next day. 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 10 minutes at 375F.
Recipe
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