Recently, cakes from the Dong Phuong Bakery in New Orleans East have been fervently sought after (especially following its 2018 win in the James Beard Foundation Awards).
Dong Phuong-Style King Cake
Makes 1 Cake
Ingredients
- ¾ cup warm whole milk (110° to 115°)
- ½ cup granulated sugar, divided
- 1 (0.25-ounce) package rapid-rise instant yeast
- 4½ cups all-purpose flour
- 1¾ teaspoons kosher salt, divided
- 3 large eggs, room temperature
- 1½ cups unsalted butter, softened and divided
- 1 cup firmly packed light brown sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons heavy whipping cream, divided
- 1 (8-ounce) package cream cheese, softened and divided
- 2 cups confectioners’ sugar
- Garnish: purple, green, and yellow sanding sugar
Instructions
- In a small bowl, combine warm milk, ¼ cup granulated sugar, and instant yeast. Let stand until foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour and 1½ teaspoons salt. With the mixer at low speed, add yeast mixture and eggs, beating until combined and a shaggy dough forms, about 2 minutes. Scrape sides of bowl.
- Switch to the dough hook attachment. With mixer on low speed, add ½ cup butter, 1 tablespoon at a time, beating until combined after each addition (about 7 minutes total). Increase mixer speed to medium-low, and beat until dough is smooth and elastic, 9 to 10 minutes. (Dough will still be slightly tacky.) Turn dough out onto a lightly floured surface, and gently shape into a smooth round.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 30 minutes. Refrigerate overnight.
- Line a rimmed baking sheet with parchment paper.
- In a small bowl, combine brown sugar, cinnamon, and remaining ¼ teaspoon salt.
- In a small microwave-safe bowl, heat ¼ cup butter on high until melted. Let cool slightly.
- In a medium bowl, fold together 4 ounces cream cheese and remaining ¼ cup granulated sugar until smooth. Transfer to a pastry bag.
- Let refrigerated dough stand at room temperature for 15 to 20 minutes. Punch down dough, and turn out onto a lightly floured surface. Roll into an 18x14-inch rectangle, and brush melted butter over surface. Sprinkle with brown sugar mixture.
- Carefully pipe cream cheese mixture into a 1-inch strip along one long side, leaving a ½-inch border on both ends. Roll dough over cream cheese mixture until you reach the center. Roll opposite side of dough toward center to make a scroll shape.
- Transfer dough, scroll side down, to prepared pan. Shape into a “U,” with the cream cheese mixture on the interior of the “U.”
- Cut 1-inch slits about 1½ inches apart around entire perimeter of dough. (See tip.) Using a wooden pick or skewer, poke holes evenly over surface. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°) until puffy, 55 minutes to 1 hour and 5 minutes.
- Preheat oven to 350°.
- Bake until golden brown, 40 to 45 minutes, rotating pan halfway through baking. Immediately brush top with 2 tablespoons cream. Let cool on the pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.
- In the bowl of a stand mixer fitted with the paddle attachment, beat remaining ¾ cup butter and remaining 4 ounces cream cheese at medium-high speed until combined. With mixer on low, add confectioners’ sugar and remaining 1 tablespoon cream, beating until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes.
- Spread frosting over cake. Garnish with sanding sugars. Store in an airtight container up to 3 days.
Notes
Tip: For sharp lines, cut the dough with scissors.
