Gambino's Strawberry Cream Cheese Filled King Cake Recipe
Make Gambino's Strawberry Cream Cheese Filled King Cake Recipe in just 4h . 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
Strawberry Filling
Assembly & Baking
Glaze & Decoration
Method
Dough
- 1
Bloom the yeast
Warm the milk to about 105–115°F (warm to the touch, not hot). In a small bowl combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar (from the dough sugar quantity). Stir and let sit 5–10 minutes until foamy.
- 2
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle or dough hook (or in a large mixing bowl), combine the softened butter, remaining granulated sugar (use remaining from dough quantity), vegetable oil, eggs, and vanilla extract. Beat until smooth. When yeast is foamy, add it to the wet mixture and stir to combine.
- 3
Add dry ingredients and knead
With the mixer on low, add about half of the flour and all of the salt, mixing until incorporated. Continue adding flour a cup at a time until a soft, slightly sticky dough forms (total about 6 cups). If using a stand mixer, switch to the dough hook and knead 6–8 minutes until dough is smooth and elastic. If kneading by hand, turn onto a floured surface and knead 8–10 minutes.
- 4
First rise
Form the dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 1 to 1½ hours.
Cream Cheese Filling
- 5
Prepare filling
While the dough rises, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, egg yolk, and lemon juice. Beat until creamy and fully combined. Chill in the refrigerator until ready to assemble so it holds shape.
Strawberry Filling
- 6
Cook the strawberries
In a small saucepan combine chopped strawberries, granulated sugar (from strawberry filling), cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries release juices and the mixture thickens, about 6–8 minutes. Remove from heat and stir in strawberry jam (if using) to add shine and sweetness. Let cool completely to room temperature.
Assembly & Baking
- 7
Prepare dough for shaping
After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide dough into two equal portions if you prefer a braid-style ring or leave whole for a single large ring. Roll each portion into a long rectangle approximately 12–18 inches long and about 6–8 inches wide (thicker or thinner depending on preference).
- 8
Add fillings
Spread a log (lengthwise) of the chilled cream cheese filling down the center third of the dough rectangle, leaving a 1-inch border at both long edges. Spoon an even layer of cooled strawberry filling on top of the cream cheese in a thin line. Do not overfill — you want the seam to seal well.
- 9
Roll and seal
Fold one long edge of the dough over the fillings and roll tightly like a jelly roll, finishing seam-side down. Pinch the seam and ends to seal. If using two ropes, repeat with the second piece and then braid the ropes together. Form the roll or braid into a ring on a parchment-lined baking sheet and pinch the ends together to seal.
- 10
Second rise
Cover the shaped ring loosely with plastic wrap or a towel and let it rise in a warm place for about 45–60 minutes until puffy.
- 11
Egg wash and bake
Preheat the oven to 350°F (175°C). Whisk the egg and 1 tablespoon water to make an egg wash; brush gently over the risen dough. Bake on the middle rack 25–30 minutes, or until the cake is deep golden brown and an instant-read thermometer inserted into the dough (not filling) reads about 190°F. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- 12
Brush with butter
When the king cake comes out of the oven, immediately brush the top with the melted butter for shine and flavor. Let the cake cool for 20–30 minutes on the baking sheet before glazing.
Glaze & Decoration
- 13
Make the glaze
In a medium bowl whisk together the powdered sugar, milk (start with 3 tbs and add the 4th if needed for desired consistency), and vanilla until smooth and pourable but not too thin. Adjust with additional powdered sugar to thicken or a splash of milk to thin.
- 14
Glaze the cake
Place a rack over a baking sheet to catch drips. Pour or spoon the glaze over the warm (but not hot) king cake so it runs down the sides. Let the glaze set for 1–2 minutes.
- 15
Add colored sugars
Immediately sprinkle the purple, green, and yellow sanding sugars in alternating sections around the ring in the traditional Mardi Gras pattern. Press lightly so the sugars cling to the glaze. Allow glaze and sugars to set about 15–20 minutes before serving.
- 16
Serving
Slice and serve the king cake. If you choose, hide a small plastic baby inside before slicing (traditional) but be sure to warn guests. Store any leftover cake covered at room temperature for 1–2 days or refrigerated up to 4 days; bring to room temperature before serving.
