Praline Cream Cheese Filled King Cake Recipe
Make Praline 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 — Praline Filling
Praline Crunch (swirl/filling texture)
Glaze & Decoration
Method
Dough
- 1
Bloom the yeast
Warm the whole milk to 105–115°F (40–46°C). In a medium bowl, combine the warmed milk, granulated sugar, and active dry yeast. Stir gently, then let sit 5–10 minutes until foamy and fragrant.
- 2
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), whisk together the melted unsalted butter, 3 large eggs, salt, and 2 tsp vanilla extract. When the yeast mixture is foamy, add it to the wet ingredients and stir to combine.
- 3
Incorporate flour and knead
Switch to the dough hook (or use hands). Add the 4 cups all-purpose flour gradually, mixing on low until a shaggy dough forms. Increase speed to medium and knead 6–8 minutes in a mixer (10–12 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not overly sticky. If dough is extremely sticky, add up to 2 additional tablespoons of flour, 1 tbsp at a time.
- 4
First rise
Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes.
Cream Cheese — Praline Filling
- 5
Prepare cream cheese mixture
While the dough rises, beat the softened cream cheese, 0.75 cup packed brown sugar, 2 tbs softened butter, 1 egg, 1 tsp vanilla extract, 1 tsp ground cinnamon and 0.25 tsp salt in a medium bowl until very smooth and spreadable. Scrape down the bowl to ensure no lumps remain.
- 6
Fold in pecans
Gently fold the 1 cup toasted chopped pecans into the cream cheese mixture so they are evenly distributed. Cover and chill the filling in the refrigerator so it is firm enough to spread (at least 20 minutes).
Praline Crunch (swirl/filling texture)
- 7
Cook the praline crunch
In a small skillet over medium heat, melt 2 tbs unsalted butter. Add 0.5 cup brown sugar and stir until dissolved and bubbling lightly, about 2 minutes. Stir in 1 tbs heavy cream and 0.5 cup chopped pecans, and a pinch (0.125 tsp) kosher salt. Cook 1–2 minutes more until glossy and the nuts are coated. Remove from heat and spread onto parchment to cool slightly, then coarsely chop if large clusters form. Let cool to near room temperature (mixture should be sticky but not hot).
Glaze & Decoration
- 8
Make the glaze
In a small bowl whisk together 2 cups powdered sugar, 3 tbs milk (for glaze), and 1 tsp vanilla extract until smooth and pourable. Add an extra 1 tsp milk if needed to reach a medium-pour consistency (not too thin). Set aside at room temperature.
- 9
Prepare egg wash
In a small bowl whisk 1 egg (for egg wash) with 1 tbs milk (for egg wash) until combined. This will give the king cake a shiny golden crust when baked.
- 10
Set up sanding sugars
Place the 0.25 cup each of purple, green, and gold sanding sugars in three small bowls for easy decorating after glazing.
Assembly & Baking
- 11
Deflate and roll the dough
Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 18 inches and about 1/4-inch thick, working gently to maintain the airiness.
- 12
Layer filling and praline
Spread the chilled cream cheese-praline filling evenly over the dough rectangle, leaving a 1/2-inch border along the long edges. Sprinkle the cooled praline crunch evenly over the cream cheese layer to create texture and pockets of praline.
- 13
Roll and shape
Starting at one of the long edges, roll the dough tightly into a log (jelly-roll style), sealing the seam by pinching the dough together. Tuck the ends under slightly and form the log into a loose ring, sealing the ends together. Transfer the ring to a parchment-lined baking sheet with the seam side down.
- 14
Second rise
Cover the shaped ring loosely with plastic wrap or a clean towel and let rise in a warm spot until puffy and nearly doubled, about 30–45 minutes. Preheat the oven to 350°F (175°C) during the last 15 minutes of the rise.
- 15
Egg wash and bake
Brush the top of the risen ring evenly with the prepared egg wash. Bake in the preheated 350°F oven for 25–30 minutes, rotating the pan once halfway through, until the cake is deep golden brown and an instant-read thermometer inserted into the dough (not the filling) reads about 190°F (88°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.
- 16
Cool and glaze
Remove the cake to a wire rack and let cool 15–20 minutes until warm but not hot. Spoon or drizzle the prepared powdered-sugar glaze evenly over the top, allowing it to run down the sides.
- 17
Decorate in traditional colors
While the glaze is still wet, divide the ring visually into three equal sections. Sprinkle the purple sanding sugar over one third, green over another third, and gold (yellow) over the final third to create the classic King Cake color pattern. Press lightly so the sanding sugar adheres to the glaze.
- 18
Serve
Let the glaze set for 10–15 minutes. Slice and serve warm or at room temperature. Store leftovers wrapped airtight at room temperature up to 2 days or refrigerated up to 4 days (reheat slightly before serving).
