King Cake with Cream Cheese Filling
 
Ingredients
  • ⅓ cup warm water (105° to 110°)
  • 1½ teaspoons active dry yeast
  • ⅓ cup plus ½ teaspoon granulated sugar, divided
  • ½ cup sour cream
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, cubed and room temperature
  • Cream Cheese Filling (recipe follows)
  • 1 large egg, lightly beaten
  • Cream Cheese Icing (recipe follows)
  • Yellow, green, and purple sparkling sugars
Cream Cheese Filling
  • 6 ounces cream cheese, softened
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • 1 large egg, lightly beaten
Cream Cheese Icing
  • 6 ounces cream cheese, softened
  • ¾ cup confectioners’ sugar
  • 1½ teaspoons vanilla extract
Instructions
  1. In the bowl of a stand mixer, stir together ⅓ cup warm water, yeast, and ½ teaspoon granulated sugar. Let stand until foamy, 5 to 10 minutes.
  2. In a small bowl, whisk together sour cream, eggs, egg yolk, and vanilla. Add to yeast mixture. Using the dough hook attachment, beat at low speed until combined, about 1 minute.
  3. In a large bowl, whisk together flour, salt, and remaining ⅓ cup granulated sugar. Add to yeast mixture, and beat at medium-low speed until most of dry ingredients are moistened. Increase mixer speed to medium; beat for 2 minutes. Add butter, 1 tablespoon at a time, beating to combine and letting it incorporate before adding the next tablespoon. Beat until dough pulls away from sides of bowl and passes the windowpane test (see note), about 8 minutes. Scrape out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
  4. 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 1 hour and 15 minutes.
  5. Line a large baking sheet with parchment paper.
  6. Turn out dough onto a lightly floured surface, and roll into a 17x16-inch rectangle. Using an offset spatula, spread Cream Cheese Filling in a thin layer over dough, leaving a ½-inch border around edges. Starting with one long side, roll up dough, making sure to keep thickness even, and pinch seams to seal. Stretch dough to 24 inches. Gently place dough, seam side down, on prepared pan, and shape into a ring. Brush ends with beaten egg, and press together to help seal. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.
  7. Preheat oven to 325°.
  8. Brush top of dough with beaten egg.
  9. Bake until golden brown and an instant-read thermometer inserted near center registers 190°, about 35 minutes. Remove from pan, and let cool completely on a wire rack.
  10. Transfer king cake to a serving platter. Spread Cream Cheese Icing on top, and sprinkle sparkling sugars onto icing in alternating 3-inch bands.
Cream Cheese Filling
  1. In a small bowl, whisk together cream cheese, sugar, and vanilla until combined.
  2. Add 2 tablespoons beaten egg to cream cheese mixture, whisking until combined.* Refrigerate filling until stiff but spreadable, about 30 minutes.
Cream Cheese Icing
  1. In a medium bowl, whisk together all ingredients until smooth.
Notes
Note: To use the windowpane test to check dough for proper gluten development, pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

*Discard remaining egg or reserve for egg wash for King Cake dough.
Recipe by Louisiana Cookin' at https://louisianacookin.com/king-cake-with-cream-cheese-filling/