Buttermilk King Cake with Cream Cheese Filling
If you have about 4 hours and 40 minutes to spend in the kitchen, Buttermilk King Cake with Cream Cheese Filling might be It works well as a dessert. This recipe is typical of Cajun cuisine. King Cake with Cream Cheese Filling, Homemade King Cake with Cream Cheese Filling, and Mardi Gras King Cake With Fruit And Cream Cheese Filling are very similar to this recipe.
Instructions
Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C).
Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
Punch down dough and turn out onto a lightly floured piece of parchment paper.
Roll dough into a 10x28-inch rectangle.
Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake.
Whisk 1 egg with water in a small bowl; brush cake with egg wash.
Bake king cake in the preheated oven until golden brown, about 40 minutes.
Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture.
Drizzle king cake with icing.
Recommended wine: Cream Sherry, Sauvignon Blanc, Port, Rose Wine, Moscato Dasti, Albarino
King Cake works really well with Cream Sherry, Sauvignon Blanc, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Billecart-Salmon Blanc de Blancs Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.
![Billecart-Salmon Blanc de Blancs Grand Cru]()
Billecart-Salmon Blanc de Blancs Grand Cru
The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.