Buttermilk King Cake with Cream Cheese Filling

Name: Buttermilk King Cake with Cream Cheese Filling
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 6 Tbsps butter; 180 milliliters Bulgarian-style buttermilk; 120 grams confectioners sugar; 4 teaspoons corn syrup; 227 grams package cream cheese at room temperature; 1 egg; 3 eggs at room temperature; 2 Tbsps all-purpose flour; 0 teaspoons ground nutmeg; 1 teaspoon lemon juice, or as needed; 2 Tbsps lemon juice; 4 teaspoons milk; 1 teaspoons salt; 1 teaspoon vanilla extract; 59 milliliters water; 100 grams white sugar; 7 grams package rapid rise yeast

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.

Ingredients you will need

Granulated Sugar

Dough

All Purpose Flour

Yeast

Salt

Equipment you will use

Stand Mixer

Bowl

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).

Ingredients you will need

Buttermilk

Butter

Egg

Equipment you will use

Kitchen Thermometer

Sauce Pan

Whisk

Bowl

Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Dough

All Purpose Flour

Egg

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Oven

Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.

Ingredients you will need

Powdered Sugar

Vanilla Extract

Cream Cheese

Lemon Juice

Nutmeg

All Purpose Flour

Equipment you will use

Bowl

Punch down dough and turn out onto a lightly floured piece of parchment paper.

Ingredients you will need

Dough

Punch

Equipment you will use

Baking Paper

Roll dough into a 10x28-inch rectangle.

Ingredients you will need

Dough

Roll

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.

Ingredients you will need

Cream Cheese

Spread

Dough

Roll

Equipment you will use

Baking 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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Paper

Baking Sheet

Cake Form

Whisk 1 egg with water in a small bowl; brush cake with egg wash.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

Bake king cake in the preheated oven until golden brown, about 40 minutes.

Equipment you will use

Oven

Let cake cool.

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.

Ingredients you will need

Powdered Sugar

Lemon Juice

Corn Syrup

Icing

Milk

Equipment you will use

Bowl

Drizzle king cake with icing.

Ingredients you will need

Icing

Equipment

Ingredients

Servings:

6Tbsps

butter 180milliliters

Bulgarian-style buttermilk 120grams

confectioners' sugar 4teaspoons

corn syrup 227grams

package cream cheese at room temperature 1

egg 3

eggs at room temperature 2Tbsps

all-purpose flour 0teaspoons

ground nutmeg 1teaspoon

lemon juice, or as needed 2Tbsps

lemon juice 4teaspoons

milk 1teaspoons

salt 1teaspoon

vanilla extract 59milliliters

water 100grams

white sugar 7grams

package rapid rise yeast

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

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.