King Cake With Cream Cheese And Apple Filling Recipes

Steps:

• 1. Place frozen bread doughs into an oiled bowl and cover with plastic wrap until thawed out.
• 2. Roll out on a floured surface into a large rectangle, at least 10 x 18 or as large as you can without tearing the dough. Gently brush with melted or very soft butter leaving a 1-inch border around edges.
• 3. Combine cinnamon and sugar. Sprinkle evenly over dough, avoiding edges so that ends will seal.
• 4. Spread most of the apple pie filling along the center of the dough, longways, stopping at least an inch from then ends.
• 5. *(See Note) Take one end of the dough and fold it all the way over to the other side of the dough. Seal edges with wet fingers. Gently roll the dough from the center where the filling is, rolling towards the sealed edge, making a long tube and keeping the filling from coming out of the ends.
• 6. Place on a parchment-lined pan, seam down with ends of roll meeting to form a circle or oval. Pinch the ends together. Use water if necessary to make the ends stick together.
• 7. Spray the top of bread lightly with cooking spray and cover with plastic wrap for about 45 minutes or until it has doubled in size. I put a butter or Cool Whip tub to keep the hole open while it rises, otherwise, it will completely close up while it's baking. (You can skip the rising step if you're in a hurry, but the King Cake won't get as light and fluffy.)
• 8. Bake at 375 degrees for about 30 minutes. Hide the baby from underneath after baking.
• 9. Combine powdered sugar with just enough milk or water to make a thick icing that's just thin enough to spread.
• 10. Quickly pour or spread icing over hot King Cake then sprinkle sections with purple, green, and yellow sugar before the icing dries. You can buy pre-colored decorating sugar or make your own by shaking granulated sugar with a few of drops of liquid food color in a mason jar.
• 11. *NOTES: For unfilled King Cakes, some bakeries braid their bread dough or make two long ropes and twist the two together then form a circle or oval before baking. You can cut the bread dough into two or three long strips, then spread with cinnamon sugar before rolling, twisting, or braiding if desired.
• 12. FILLED KING CAKES: Instead of, or in addition to, the cinnamon sugar, spread one of these fillings over the plain bread dough and roll-up. Bake as shown above. Cream Cheese Filled: 2 (8 oz) blocks cream cheese, softened 1 cup powdered sugar 2 tsp vanilla Combine with a hand mixer until light and fluffy. Spread down the long edge of plain bread dough and roll-up. Bake as directed above. Decorate as directed above. Chocolate Filled: 1/2 cup vegetable shortening (Crisco) 8 oz. unsalted butter (softened) 1 cup cocoa powder 4 cups powdered sugar (sifted) 7 Tbsp heavy cream Cream all ingredients together and spread along the long edge and roll up from the filled edge. Bake as directed above. Decorate as directed above. Fruit Filled: 1 (16 oz) can of Apple, Cherry, Peach, Lemon, Strawberry, Raspberry, or Blueberry Pie Filling 1 tsp vanilla (Apple, Cherry, Peach) 1 tsp cinnamon (Apple, Cherry, Peach) 1/2 cup sugar (Cherry) 1 Tablespoons cornstarch (Cherry) Spread filling down the long edge of bread dough and roll up from fruit filling side. Bake as directed above. Decorate as directed above.

Steps:

• Unroll both tubes of crescent dough and separate into triangles. Place triangles on a greased 12-in. pizza pan, forming a ring with pointed ends facing toward the center and wide ends overlapping. Lightly press wide ends together., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spoon over wide ends of ring. In another bowl, stir the brown sugar, butter and cinnamon until crumbly. Sprinkle over cream cheese mixture., Fold points over filling and fold wide ends over points to seal. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes., Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Divide icing among three bowls. Using red and blue food coloring, tint one portion purple. Tint another portion yellow and the remaining portion green. Drizzle over cake. Serve warm.

Steps:

• Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
• Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
• Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
• Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
• Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
• Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
• Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
• Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
• Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.