Description
This Praline-Cream Cheese King Cake is a delightful Southern classic featuring a tender, flavorful yeast dough filled with a rich cream cheese and praline pecan filling. Topped with a creamy vanilla glaze and festive purple, green, and gold sparkling sugars, it makes the perfect centerpiece for Mardi Gras or any celebratory gathering.
Ingredients
Scale
Dough:
- 1 (16-oz.) container sour cream
- 1/4 cup butter
- 1 tsp. salt
- 1/3 cup plus 1 Tbsp. granulated sugar, divided
- 2 (1/4-oz.) envelopes active dry yeast
- 1/2 cup warm water (100°F to 110°F)
- 2 large eggs, lightly beaten
- 6 3/4 cups bread flour, divided
Praline-Cream Cheese Filling:
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 2 tsp. ground cinnamon
- 2 tsp. vanilla extract
- 1 large egg
- 1 cup finely chopped toasted pecans, divided
Creamy Vanilla Glaze:
- 3 cups (about 12 oz.) powdered sugar
- 3 Tbsp. butter, melted
- 2 tsp. vanilla extract
- 3 – 4 Tbsp. whole milk
Additional Ingredients:
- Purple, green, and gold/yellow sparkling sugars for decorating
Instructions
- Prepare the Dough: Combine sour cream, butter, salt, and 1/3 cup of the sugar in a saucepan over medium-low heat. Cook while stirring until the butter melts, about 5 minutes. Remove from heat and let cool to 100°F to 110°F, approximately 15 minutes.
- Activate the Yeast: Stir together yeast, warm water, and the remaining 1 tablespoon granulated sugar in a 1-cup glass measuring cup. Let stand for 5 minutes until foamy.
- Mix Dough Ingredients: In the bowl of a heavy-duty electric stand mixer fitted with paddle attachment, combine the sour cream mixture, yeast mixture, 2 lightly beaten eggs, and 2 cups of bread flour. Beat at medium speed for 1 minute until smooth. Reduce speed to low and gradually add 4 more cups of flour, mixing until a dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface (using 1/4 cup flour), and knead while gradually adding the remaining 1/2 cup flour, 2 tablespoons at a time. Knead until the dough is smooth, elastic, and tacky but no longer sticky, about 10 minutes. Place dough in a well-greased bowl, turning to grease the top as well. Cover and let rise in a warm place (85°F) until doubled in bulk, about 45 minutes to 1 hour.
- Prepare the Praline-Cream Cheese Filling: Beat the softened cream cheese, granulated sugar, dark brown sugar, cinnamon, and vanilla extract with an electric mixer at medium speed until smooth. Beat in the egg until fully incorporated.
- Shape the King Cakes: Punch down the dough gently, then divide it in half. On a floured surface, roll one half into a 22- x 12-inch rectangle, keeping the other half covered. Spread half the filling evenly over the dough, leaving a 1-inch border around the edges. Sprinkle with 1/2 cup chopped toasted pecans. Starting at a long side, roll the dough up jelly-roll style. Place the roll seam side down on a large parchment paper-lined baking sheet. Bring the ends together to form a ring, moisten the ends with water, and pinch to seal. Repeat with the second dough portion and remaining filling and pecans. Cover and let rise again in a warm place (85°F) until doubled, 45 minutes to 1 hour.
- Bake the King Cakes: Preheat the oven to 350°F. Uncover the dough rings and bake on the parchment-lined sheets until deep golden brown and cooked through, about 25 minutes. Remove from oven and allow to cool completely on wire racks, about 1 1/2 hours.
- Prepare the Creamy Vanilla Glaze: Stir together powdered sugar, melted butter, and vanilla extract in a bowl. Stir in 3 tablespoons of whole milk. Add additional milk 1 teaspoon at a time until the glaze is pourable yet still opaque.
- Glaze and Decorate: Pour the creamy vanilla glaze evenly over the cooled king cakes. Sprinkle with purple, green, and gold sparkling sugars in alternating bands to create a festive Mardi Gras look.
Notes
- Ensure all ingredients are at room temperature for best dough texture and yeast activation.
- Warm the water carefully to between 100°F and 110°F to avoid killing the yeast.
- Toast pecans before chopping to enhance flavor and crunch in the filling.
- Do not over-bake the king cakes to keep them moist and tender.
- Use a heavy-duty stand mixer if possible, as the dough can be stiff.
- Let the cakes cool completely before glazing to prevent the glaze from melting off.
- The sparkling sugars add both visual flair and a touch of extra sweetness, essential for the traditional king cake appearance.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: King Cake, Mardi Gras Cake, Praline, Cream Cheese Filling, Southern Dessert, Festive Cake, Yeast Dough
