King Cake With Cream Cheese And Fruit Filling

Bake the King Cake. Preheat oven to 375°F. Brush the risen dough with heavy whipping cream. Bake the cake at 375°F for 10 minutes, then turn heat down to 350°F and bake for an additional 30 minutes, or until a cake tester comes out clean when poked through the largest section of the cake. Add sugar, kosher salt, shortening, egg, vanilla extract, cinnamon, and half the flour, connect the dough hook attachment and mix on low for 30 seconds. Add remaining flour and mix on low for 5 minutes; stop the stand mixer to scrape the sides of the bowl to help all the flour get mixed.

Remove from heat; let mixture cool to 100 to 110 degrees F, about 15 minutes. Stir together water, yeast, and remaining 1 tablespoon sugar in a 1-cup glass measuring cup; let stand for 5 minutes. Combine sour cream mixture, yeast mixture, eggs, and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with the paddle. Set aside. Roll the dough into a rectangle about 30 inches long. Spread the cream cheese mixture evenly on the dough. Roll the dough into a cylinder. Line a baking sheet with parchment paper. Put a mason jar in the middle and wrap the dough around the jar. Tuck the ends together to form a ring.

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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.

Twist the two logs together into a rope braid, then transfer to the prepared baking sheet, shaping into an oval and pinching the ends together. Repeat with the remaining dough and filling. Cover lightly with plastic wrap and let rise for 30-45 minutes until puffy. Preheat oven to 350°F while the king cake is rising.

Thaw frozen cake and reheat 10 minutes at 375 degrees F. 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.

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.

Regular Cream Cheese & Fruit King Cake. $ 30.00. Mardi Gras season has arrived and we are ready to party! Our King Cakes are done in the classic Louisiana-style. We cover all King Cakes with royal icing and decorate with purple, yellow, and green sanding sugar. Flavors include cinnamon, cream cheese, strawberry, raspberry, and blueberry; cream.

Their hand-braided, cinnamon-infused cake is covered in "Randazzo" icing and topped with the traditional tri-colored sprinkles. (Ships nationwide.) Haydel's Bakery: Now in its third generation, this family-owned bakery once operated out of a tiny 24-hour-a-day window. Today, Haydel's is among the most popular choices for a classic king cake.

Heat the oven to 350 F. Coat a pizza pan or baking sheet with butter-flavored cooking spray. Unroll the crescent roll dough and separate it into triangles. Position the triangles next to each other with the points toward the center, overlapping the long sides about 1/4 inch, forming a large round, on the baking sheet.

In a large bowl, mix muffin mix (without topping), 1 cup milk, 2 eggs, and butter until well-blended. Pour mixture in a 8×8" baking dish sprayed with cooking spray. On medium speed, mix the cream cheese, 1/4 cup milk, and 3/4 of the pouch of cinnamon topping together until smooth. Spoon mixture into cake mix and gently fold in.

Preheat oven to 350º. Bake for 20-25 minutes. Cool before icing. Whisk or beat together glaze ingredients and add enough milk to thin into a glaze. Brush over the bread, avoiding the filling, one section at a time. Before the glaze over each section dries, sprinkle the glaze with sugar, alternating between colors.

Gather the glaze ingredients. In a small mixing bowl combine 1/2 cup sifted confectioners' sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir until smooth. Once cake has cooled, decorate it by drizzling the glaze on the cake and topping with colored sugars while the glaze is still wet.

Mix 2 ½ cups flour and yeast in mixing bowl, using the paddle attachment, on low for about 30 seconds. Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120º to 130º. With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time.

Step 1: Mix the dough. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft, sticky dough. Editor's Tip: Before you get started, test your yeast to make sure it's active enough to leaven your.

How to make the cake. Step 1. Step 2. Step 3. Combine sour cream, butter, salt, and 2 tablespoons of sugar in a pan. Heat until the butter has melted. Combine remaining sugar, yeast, and warm water. Combine sour cream mixture and yeast mixture in a bowl of a stand mixer with a dough hook attached.

Cover with plastic wrap and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. PREHEAT oven to 375° F/190° C. Brush milk over the surface of the risen cake. Bake for 15 or 20 minutes or until golden. Remove from oven and allow to cool completely on a wire rack (transfer gently).

Preheat oven to 350 degrees. Use mixer to beat cream cheese, sugar, and vanilla. You will see it become fluffy. Open the crescent rolls and separate the triangles. Lay 4 triangles on the baking sheet to make the boundaries of an oval, about 6 inches wide. Overlap the remaining triangles to make the base of the cake.

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