Steps to Make Cornstarch Cake Filling

Buttermilk King Cake With Cream Cheese Filling

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Recipe Summary Buttermilk King Cake With Cream Cheese Filling

I grew up eating king cake in NOLA but never really LIKING it. I finally decided to give it a go myself and have to say that this is, hands down, the best I've ever eaten. A conglom of several recipes, it's great with coffee, not too sweet, not too bready, with a rich, tender crumb and the traditional lemon/nutmeg flavors of a genuine NOLA king cake. Best eaten same day but pretty darn good the day after (if there are leftovers!). Enjoy, y'all!

Ingredients | Cornstarch Cake Filling

4 cups all-purpose flour (Optional)

½ cup white sugar

1 (.25 ounce) package rapid rise yeast

1 ¼ teaspoons salt

3 eggs at room temperature

6 tablespoons butter

¾ cup Bulgarian-style buttermilk

¼ cup all-purpose flour (Optional)

1 (8 ounce) package cream cheese at room temperature

1 cup confectioners' sugar

2 tablespoons all-purpose flour (Optional)

2 tablespoons lemon juice

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

1 egg

¼ cup water

1 cup confectioners' sugar

4 teaspoons corn syrup

4 teaspoons milk

1 teaspoon lemon juice, or as needed

Directions

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. 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. Drizzle king cake with icing.

Other optional ingredients include purple, green, and gold decorating sugar and 1 king cake baby, dried bean, or other tiny food-safe trinket. If desired, insert king cake baby into cake from underneath, and dust iced cake with colored sugars.

Info | Cornstarch Cake Filling

prep: 1 hr cook: 40 mins additional: 3 hrs total: 4 hrs 40 mins Servings: 12 Yield: 1 king cake

TAG : Buttermilk King Cake With Cream Cheese Filling

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