Cream Cheese Filled King Cake Kit Recipe
Make Cream Cheese Filled King Cake Kit Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Cream Cheese Filling
Cinnamon Filling
Glaze & Topping
Method
Dough
- 1
Bloom the yeast
Warm the milk to about 105–115°F (40–46°C). In a small bowl, stir the warm milk with 1 tablespoon of the granulated sugar (taken from the 1/2 cup) and sprinkle the active dry yeast over top. Let sit 5–10 minutes until foamy and fragrant.
- 2
Combine dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), combine 4 cups all-purpose flour, the remaining granulated sugar (about 7 tablespoons), and 1 teaspoon salt. Stir to combine.
- 3
Make the dough
Add the softened butter, 2 large eggs, 1 teaspoon vanilla extract, and the yeast-milk mixture to the flour mixture. Mix on low until the dough comes together, then increase speed to medium and knead about 6–8 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tablespoons additional flour, 1 tablespoon at a time.
- 4
First rise
Lightly oil a large bowl with the vegetable oil or extra melted butter. Transfer the dough to the bowl, turn once to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.
Cream Cheese Filling
- 5
Prepare filling
While the dough rises, make the cream cheese filling. In a medium bowl, beat the softened cream cheese (8 oz) with 1/3 cup granulated sugar until smooth. Add 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon cornstarch and the optional 1 teaspoon lemon zest. Beat until fully combined and smooth. Chill briefly if it seems too loose — a firmer ribbon holds better during shaping.
Cinnamon Filling
- 6
Mix cinnamon sugar
In a small bowl, mix 1/2 cup packed brown sugar with 2 tablespoons ground cinnamon and 3 tablespoons melted unsalted butter until it forms a spreadable paste. Set aside.
Assembly & Shaping
- 7
Roll out the dough
Once dough has doubled, punch it down and turn onto a lightly floured surface. Roll the dough into a rectangle approximately 18 inches long by 12 inches wide and about 1/4 inch thick.
- 8
Add butter and cinnamon filling
Brush the rolled dough evenly with the 3 tablespoons melted butter reserved for brushing. Spread the cinnamon-brown sugar paste evenly over the buttered surface, leaving a 1/2-inch clean margin on the long edges.
- 9
Add the cream cheese ribbon
Spoon the cream cheese filling in a long strip down the center of the dough (about 2–3 inches wide), leaving about 2 inches clear at each short end. Keep the filling centered — you will fold the dough over it.
- 10
Fold and seal
Fold the top edge of the dough down over the filling to meet the bottom edge, forming a long tube with the seam on the underside. Press to seal the long seam and tuck the ends under to encase the filling. If any cream cheese leaks, press gently to seal. You should have a long filled cylinder approximately 18 inches long.
- 11
Shape into ring
Carefully form the filled cylinder into a ring on a parchment-lined or greased baking sheet, overlapping the ends and pinching to seal. Tuck the seam to the underside to make the top smooth.
- 12
Second rise
Cover the shaped ring loosely with lightly greased plastic wrap or a towel and let rise in a warm place until puffy, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C).
Baking
- 13
Egg wash and bake
Whisk together 1 egg and 1 tablespoon water to make the egg wash. Gently brush the risen ring with egg wash to give a glossy finish. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until deeply golden on top and the center registers about 190°F (88°C). If the top is browning too quickly, tent lightly with foil.
- 14
Cool
Remove from the oven and transfer the king cake (on the parchment) to a cooling rack. Let cool at least 20 minutes before glazing so glaze doesn't run off entirely. If using the plastic baby, wait until the cake is cool and insert the wrapped baby into the underside or along a seam (never bake the baby inside).
Glaze & Topping
- 15
Make the base glaze
In a small bowl, whisk 1 1/2 cups powdered sugar with 3 tablespoons milk and 1/2 teaspoon vanilla until smooth and pourable; add an extra teaspoon of milk if needed for drizzling consistency. Divide the glaze into three small bowls (about equal portions).
- 16
Tint the glazes
Add the purple food coloring drops to one bowl, green to a second, and yellow/gold to the third, stirring until the colors are vivid and uniform. Adjust with additional drops for desired shade. (Alternatively, keep one white and tint two if you prefer.)
- 17
Glaze the cake
Using a spoon, drizzle the glazes over the cooled king cake in parallel bands or any decorative pattern. Work quickly so glazes set slightly before adding sugar.
- 18
- 19
Finish
Let the glaze set for about 15–20 minutes. Place the optional wrapped plastic baby under the cake or tucked into a seam. Slice and serve. Store leftover cake covered at room temperature for 2 days or refrigerated up to 4 days (bring to room temp before serving).
