King cake

King Cake W/ Cream Cheese Filling

cakes, cheese, desserts

2 1/4 teaspoon yeast
1/4 cup water
2/2 cup milk 1 cup butter
3/2 cup sugar 2 egg yolks 2 eggs 4 cup flour ----FILLING----
4/2 king cake recipe 16 oz cherry, apple or 1 apricot pie filling 8 oz cream cheese
5/4 cup sugar 2 tablespoon flour 2 egg yolks 1 teaspoon vanilla 1 dried bean 1 yellow, green
purple sugars

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into
the yeast and set aside. By the time you have measured the other ingredients, the yeast should
start bubbling.

Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture
should be lukewarm. Beat in the egg yolks, whole eggs and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough
additional flour to make a soft dough that you can form into a ball. Knead it, until smooth and
elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover
with a cloth and leave to rise in a warm spot until doubled in size about 1 1/2 hours.

Pat dough down and cover with the bowl with a damp towel, plastic film over that and refrigerate
until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or
make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes at 375F.

Preparation: Remove dough from refrigerator with well-floured hands, while it's firm and cold, shape
into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a
30X9 rectangle as thin as pie crust. Let the dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg
yolks and vanilla. Spoon an inch wide strip of fruit filling the length of the dough, about 3 inches
from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other
edge. Brush both sides of dough with egg wash. Insert the bean.

Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place
one end of the filled roll onto a greased pizza pan or a large cookie sheet. Ease the rest of the
roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
Preheat oven to 350F. Brush again with egg wash and cut deep vents into the cake. Sprinkle with
colored sugars in two inch wide bands.

Bake for 45 to 60 minutes or cake is well risen and golden. Cool before icing with confectioner's
sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold.

If using a plastic baby, instead of the bean, insert it into the bottom of the cake after it is
cooked. Tradition says that the person getting the King cake baby, will make the cake for the
following Mardi Gras Season.

Yield: 12 servings

** Exported from Now You're Cooking! v5.64 **

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"I do not wish to expiate, but to live. My life is for itself and not for a spectacle. I much prefer
that it should be of a lower strain, so it be genuine and equal, than that it should be glittering
and unsteady. I wish it to be sound and sweet, and not to heed diet and bleeding."

"It is not attention the child is seeking, but love" - Sigmund Freud "Virginia Tadrzynski"
<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I know I could google a recipe.....but. Can anyone send me a recipe for a King Cake I can make at
home tomorrow. Gotta meeting and wanna impress

the

Quoted message said:

unimpressionable. -Ginny

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"The rumors of my demise have been greatly exaggerated." - Mark Twain