Sweet Potato-Praline King Cakes
 
Makes 12
Ingredients
DOUGH
  • 4½ cups bread flour, divided
  • ½ cup granulated sugar
  • 2½ teaspoons kosher salt
  • 1 (0.25-ounce) package instant yeast
  • 1 cup water
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
FILLING
  • 1 cup mashed baked sweet potato
  • ½ cup unsalted butter, room temperature
  • ½ cup firmly packed light brown sugar
  • ¼ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • 1¼ cups praline pecans, finely chopped
  • 1 large egg, room temperature
  • 1 tablespoon water Vanilla Glaze
  • Garnish: green, yellow, and purple jimmies
  • ¾ teaspoon ground cinnamon
Instructions
  1. For dough: In the bowl of a stand mixer, whisk together 2 cups flour, granulated sugar, salt, and yeast by hand.
  2. In a medium saucepan, heat 1 cup water, butter, and vanilla over medium heat until butter is melted and an instant-read thermometer registers 120° to 130°. Add warm butter mixture and egg to flour mixture; using the paddle attachment, beat at medium speed until combined, about 2 minutes. With mixer on low speed, gradually add remaining 2½ cups flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft dough forms, about 8 minutes, stopping to scrape dough hook and sides of bowl. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. For filling: In a medium bowl, stir together sweet potato, butter, brown sugar, flour, salt, and cinnamon.
  6. Line 2 rimmed baking sheets with parchment paper.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Divide dough into 12 portions. Roll 1 portion into a 9x4-inch rectangle. (Keep remaining dough covered while you work.) Spread 2 tablespoons sweet potato mixture onto dough, leaving a ½-inch border on one long side. Sprinkle 2 tablespoons pecans onto sweet potato mixture. Starting with long side opposite border, roll up dough into a log, pinching seams to seal. Cut log in half lengthwise; twist portions, cut side up, around each other, and shape into a ring. Place on a prepared pan. Repeat with remaining dough, remaining sweet potato mixture, and remaining pecans. Cover and let rise in a warm, draft-free place (75°) until puffed, 45 minutes to 1 hour.
  8. Preheat oven to 375°.
  9. In a small bowl, whisk together egg and 1 tablespoon water. Brush dough with egg wash.
  10. Bake until deep golden brown and an instant-read thermometer inserted near center registers at least 190°, about 15 minutes. Let cool on pans for at least 10 minutes. Serve warm or at room temperature. Spread Vanilla Glaze on top, and garnish with jimmies, if desired. Refrigerate in an airtight container for up to 3 days.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sweet-potato-praline-king-cakes/