King Cake

A delicious Mardi Gras tradition

Author: Grace

In a small saucepan, heat the cream cheese, white sugar, butter and salt over medium low heat until incorporated and then cool to about 100 degrees
Combine the warm water, sugar and yeast in a small bowl and let sit until foamy, about 5-10 minutes
In the bowl of a stand mixer fitted with the paddle attachment, add 120 grams of bread flour, 1 egg, the sour cream mixture and the yeast mixture. About a minute, on medium.
Add an additional 260 grams of flour and switch to the dough hook. Knead on medium for 3-4 minutes until the dough is smooth and not sticky.
Cover with plastic wrap and let rise at room temperature for 1 hour until doubled in size.

In a small bowl add the cream cheese, cinnamon, sugars, and vanilla. Use a handheld mixer to blend until smooth.
Add the egg and blend until just combined.
Prepare a sheet pan with parchment paper.
After it has risen, turn out the dough onto a floured work surface. Roll the dough out to a 24 inch by 12 inch rectangle.
Spread the filling over the dough leaving a 2 inch gap at the top. Sprinkle the pecans over the filling.
Take the long side and begin rolling it toward the 2 inch gap. (Thinking cinnamon buns). Turn the two open ends toward each other to create a circle and pinch it together to seal it shut.
Cover with plastic wrap and let rise for another hour.
Preheat the oven to 350. After the rise time, uncover and bake for 25-30 minutes until deep golden brown and set. Allow to cool to room temp.

After the cake has cooled. Whisk together the icing ingredients and pour over or use a pastry brush to cover the cake in icing. Use festive Mardi Gras colored sprinkles to decorate your cake!