Cream Cheese King Cake
Ingredients
- 1 batch brioche dough through the first rise
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 cups powdered sugar
- 3 to 4 tablespoons whole milk
- 2 tablespoons each purple green and gold sanding sugar
Instructions
- Make and first-rise the brioche dough exactly as for the Classic Braided King Cake.
- Beat the cream cheese, sugar, egg yolk, vanilla and flour until smooth and no lumps remain.
- Punch down the risen dough and roll into a 24 by 10-inch rectangle.
- Spoon the cream cheese mixture down the center third of the dough in an even line.
- Fold the two long edges up and over the filling, pinching the seam closed so none leaks out.
- Transfer seam side down to a parchment-lined sheet pan and curve into a ring, pinching the ends together.
- Cover and let rise 40 to 45 minutes, until puffy.
- Bake at 350°F for 24 to 28 minutes, until golden and firm when pressed at the edges.
- Cool on the pan at least 1 hour; the cream cheese filling needs that time to set.
- Whisk powdered sugar and milk to a pourable icing and pour over the cooled ring.
- Band with purple, green and gold sugar while the icing is still wet.
- Slip the baby figurine into the bottom seam once fully cooled, if using.
Good to Know
No cream cheese on hand? Mascarpone swaps in at the same weight and bakes just as creamy.