Pecan Praline Cream Cheese King Cake

Laissez le bon temps rouler, everyone.

That’s French for “Let the Good Times Roll.” It’s a phrase that gets thrown around a lot at this time of year, as it’s usually the time for Mardi Gras. I have never been to a Mardi Gras celebration. Unfortunately, I’ve never even been to Louisiana. I do really like Cajun food, though. For now I guess that’s as close as I’m going to get.

Gumbo, jambalya, beignets, and pecan pralines are just a few of the things that come to mind when it comes to Mardi Gras food, or Cajun food itself. There’s also a little dessert called King Cake that gets associated with both, and will be the focus of today’s post. It may be called a ‘Cake’, but I prefer to think of King Cake as a very enriched delicious sweet bread that’s filled with delicious sweet stuff.

The fillings can range from cinnamon sugar and pecans, cream cheese, marzipan, or fruit. The most common is cinnamon sugar with pecans. The top of the cake is drizzled with a thin glaze or icing, then showered in purple, green and yellow sprinkles–the common colors of Mardi Gras. Most King Cakes are filled with a small plastic baby to signify the Baby Jesus. The person who finds the ‘Baby King’ in their piece of cake is supposed to have a lucky year.

I made my first King Cake two years ago. I kept things simple, with a twist, and filled it with chocolate. I didn’t get around to making one last year, so I knew that going into this year I was going to be sure I didn’t make that mistake again. I did want to shake things up and make it a different way than I did before. I also wanted to do more than just a cinnamon sugar-pecan filling.

I have one complaint with a lot of the cinnamon sugar fillings in bread that both I’ve seen, and tried : the cinnamon sugar often ends up getting absorbed into the dough while baking, and by the time all is done, there’s not much of it left. I wanted this King Cake to be truly decadent and full of…filling by the time it was finished baking.

I found a recipe for a King Cake that does just that on LemonBaby.co. The filling in Amanda’s recipe is made from a mix of melted butter, cream cheese and brown sugar and toasted pecans. The dairy gets simmered together with the sugar until it forms a smooth sweet sticky spread, then the nuts get mixed in just before it all is slathered on the risen dough. Most King Cakes are shaped into rings, but for this one I choose to make a loose braid that I then wound into one big mass. Feel free to do whatever you like with this one in shaping.

Huge props to Amanda for this recipe. It was EXACTLY what I was looking for. The pecan praline filling doesn’t get absorbed by the dough at all during baking, and the cream cheese gives it a nice tang of flavor to counterbalance all the other sweetness that goes on in a King Cake. It would pair perfectly in the morning with a cup of coffee.

King Cake requires some time, but the effort is definitely more than worth it.

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Pecan Praline Cream Cheese King Cake

Recipe Courtesy of LemonBaby

Ingredients

For Dough

  • 3/4 cup warm milk
  • 3 teaspoons active dry yeast
  • 1/4 cup, plus 1 tablespoon granulated sugar
  • 1 stick of butter, melted and cooled
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1/4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 whole egg
  • 1 tablespoon water

For Filling

  • 8 oz cream cheese, softened
  • 1 cup brown sugar (light or dark, doesn’t matter)
  • 1 stick butter, softened
  • 1 cup chopped, toasted pecans

For Icing

  • 2 cups powdered sugar
  • Milk
  • Purple, green and yellow sanding sugar or sprinkles

 

Directions

Pour the warm milk into a glass measuring bowl. Sprinkle the yeast on top, then sprinkle the one tablespoon of sugar on top of that. Allow to sit for 10 minutes until proofed and frothy.

Stir together the flour, cinnamon and salt in a medium size bowl and set aside.

Pour the yeast-water mixture into the bowl of a standing mixer fitted with the paddle attachment. Add the melted butter, egg yolks, and vanilla extract and mix on medium until combined.

Switch to the dough hook and add the flour mixture gradually, in about three increments, mixing on medium speed just until the dough begins to come together around the hook. Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.

. (The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)

Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest until doubled in size, 1 1/2 hours–2 hours.

Meanwhile, make the filling: in a medium saucepan, melt the butter with the cream cheese over medium heat. Stir in the brown sugar with a wire whisk. When the mixture starts to bubble, immediately remove from the heat and stir in the pecans. Set aside to cool completely.

When dough is finished rising, turn out onto a clean work surface and punch down to deflate air bubbles.

Roll the risen dough into a 10 x 20 inch rectangle on top of a piece of parchment paper. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. (This will probably get messy; it’s ok, just tuck in what you can of anything that falls out.)

Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together. Use the edges of the parchment paper to lift and transfer the cake to a large sheet pan (preferably one without sides). Cover with a piece of plastic wrap and a damp kitchen towel and allow to rise until puffy, about 45-50 minutes.

Preheat oven to 375 degrees Fahrenheit. Whisk the one egg together with the tablespoon of water in a small bowl and brush egg wash all over the top of the cake with a pastry brush.

Bake for 45-50 minutes until golden brown. (You may have to cover it with foil if it starts to brown too quickly.) Inner temp of the bread should be 200-205 Degrees Fahrenheit. Allow to cool completely on a wire rack.

To make icing, stir powdered sugar and a few tablespoons of milk at a time together in a bowl with a fork. Add enough of the milk until it reaches the consistency that you like. Use a fork to drizzle over the top of the King Cake. Sprinkle the purple, green and yellow sanding sugar on top in a pattern. Allow to sit for about one hour until the icing has dried.

Sharing at this week’s Fiesta Friday #264, co-hosted this week by Angie and Mollie @ Frugal Hausfrau.

Chocolate King Cake

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On the twelfth night after Christmas, January 6th, the Feast of the Epiphany begins. In the Christian faith, it’s supposed to celebrate the coming of the 3 Wise Men/Kings to the Christ Child and the bringing of gifts to honor him. It’s also supposed to mark the beginning of the Mardi Gras season that lasts until Fat Tuesday, which is always 47 days before Easter Sunday. Although you may not be able to celebrate with the folks down south in N’Awlins at Mardi Gras, you can still celebrate in your own kitchen with traditional Cajun/Creole foods that are typically eaten at this time of year.

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Muffaletta sandwiches. Catfish. Shrimp n’ Grits. Beignets. There’s a chain of bakeries in my hometown that sells to-DIE-for Packzi, the jelly, fruit or cream filled donuts. I make a pretty mean Jambalaya myself, and last week I shared a recipe for what I think is also a pretty mean Gumbo. (Which you guys absolutely should try for yourselves). This week, four days before Fat Tuesday itself, I thought I would share one more recipe that gets a lot of attention this time of year: the King Cake.

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The King Cake is a staple of Mardi Gras food. It hearkens to the Feast of the Epiphany and the 3 Kings who came to visit the Christ Child, who in the Christian faith was called the King of Jews. Kings come to visit the King, thus yielding the King Cake; pretty self-explanatory. For that reason, a small plastic baby figurine is even tucked into the bottom of the finished product; the person who has and finds the baby in their piece of King Cake is supposed to have good luck for rest of the year.

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Alright, now down to brass tacks.

Although it’s called a ‘cake’ I would actually describe it in taste and texture as closer to a brioche style bread. It’s made with yeast in a very similar way to brioche and provided your dough is made right, the texture should be close to it as well; moist and buttery with a tender chew. Traditionally, King Cakes are filled and rolled up with a mixture of cinnamon, sugar and pecans. As you guys can see, mine…isn’t.

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Why? Well, two reasons. First, nuts are expensive and the old purse strings gave me the side-eye when I asked them about going out to get some. Second, I already had chocolate in the house and I’d say that a chocolate filled cake is just as tasty as one filled with nuts, right? Of course right.

What do you guys think of the finished product? The topping I kept traditional; a powdered sugar icing sprinkled with green, purple and yellow sanding sugar, which are the typical colors of Mardi Gras. And I think it both looks and tastes pretty nice if I may say so myself, nuts or no nuts.

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One thing I will advise is that you follow the tip that I included in the recipe to help maintain the circle shape through the second rise and baking. If you have an oven-safe bowl (like the kind creme brulee or lava cakes are made in) it would be perfect to wrap the ring around and let it proof and bake that way. If you don’t, that’s fine too. Just mist a big ball of crumpled up aluminum foil with cooking spray and wrap the ring loosely around that. Loosen the cake from eiher the bowl or the foil shortly after it comes out of the oven; it’ll make for easier removal. And if you’re so inclined, feel free to slip a plastic baby figurine (or a bean, because who actually has one of those just sitting around) into a slit that you cut into the bottom of your FINISHED & BAKED loaf for that special person to find and get their extra bit of luck for the rest of the year. Aaaaand, that’s it.

Laissez le bon temps rouler, y’all.

Linking this up to Fiesta Friday #160, co-hosted this week by  Anugya @ Indian Curry Shack and Margy @ La Petite Casserole.

Chocolate King Cake

Recipe Adapted from LouisianaCookin.com

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Ingredients

For Dough

  • 2 teaspoons active dry yeast
  • 1/3 cup plus 1 tsp white sugar
  • 1/3 cup warm water (between 105° and 110°)
  • 1/2 cup plain sour cream (or 1/2 cup buttermilk
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 3 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cubed and softened

For Filling/Top

  • 1 2/3 cups chopped semi sweet chocolate
  • 2 tablespoons unsalted butter
  • 3 tablespoons warm milk
  • 1 tablespoon baking cocoa or unsweetened cocoa powder
  • 1 1/3 cup powdered/confectioner’s sugar,
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • Yellow, green and purple sanding sugar/sprinkles

 

Directions

In the bowl of a standing mixer fitted with dough hook attachment, combine the warm water with the yeast. Sprinkle the 1 tsp white sugar on top & let sit for 10 minutes, until frothy. Meanwhile in a small bowl whisk together the sour cream (or buttermilk), vanilla extract, eggs and egg yolk. Mix into the yeast mixture and beat for about 1 minute.

Turn the mixer off and add the flour (1 cup at a time), salt and remaining 1/3 cup sugar. Beat at medium-low speed until most of the dry ingredients have been absorbed. Turn the speed up to medium and add the butter in small chunks, beating until combined, about 2 minutes. Flour your hands and a clean surface (like a pastry mat or wax paper. Scrape the dough out and onto the surface (it’s fine if it’s a little sticky). Gently knead it about 5-6 times until it’s smooth and pliable. Spray the mixing bowl with cooking spray and punch down into the bottom. Flip over and punch down one more time. Cover with a piece of plastic wrap, then a damp kitchen towel. Allow to rise until doubled in size for about 90 minutes in a warm place (I usually use my microwave).

Line a baking sheet with parchment paper and spray with cooking spray. Punch risen dough down onto floured surface and roll into a rectangle, about 17×16 inches. In a medium microwave safe bowl, combine the chopped chocolate and butter. Microwave in 30 second intervals until the chocolate is melted and smooth (don’t over-microwave or else chocolate will seize and be unusable; 60 seconds TOPS should do it). Stir in the baking cocoa or cocoa powder & warm milk. Spread in a thin layer over the rectangle of dough.

Starting with one short side, roll dough into a log and pinch the seams thoroughly to seal. Gently lift and place on baking sheet and form a ring, pinching the ends together to seal. (You can use a ball of aluminum foil lightly sprayed with cooking spray or a small oven-safe bowl placed in the center of the ring, to help it maintain its shape). Cover with plastic wrap and damp kitchen towel and let rise until doubled in size, about 60 minutes.

Preheat oven to 325°. Uncover cake. Use kitchen shears to make 7 (1/4 inch) deep cut into top of dough. Bake until golden brown, about 35 minutes & covering with foil if browning too quickly. Allow to cool completely on a wire rack.

For icing, combine powdered sugar with vanilla extract & milk in a small bowl. (If too stiff, add 1 tsp milk until spreadable) Drizzle over top of cake with a fork. Sprinkle colored sanding sugar in alternating colors. Let stand until icing is set.

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