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Praline and Cream King Cake

Introducing the Praline and Cream King Cake – a Mardi Gras masterpiece that's fit for royalty! 👑✨ Layers of cinnamon-spiced dough embrace a luscious cream cheese filling and a decadent praline surprise. Every bite is a symphony of sweet Southern flavors. Let the good times roll with this indulgent tradition! 🎉🍰💚

 

 

Ingredients:

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 package (2 1/4 teaspoons) Rapid Rise yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 6 tablespoons unsalted butter, softened and cut into 12 pieces

 

Praline Filling:

  • 1 can sweetened condensed milk
  • 1 cup chopped pecans

 

Cream Cheese Filling:

  • 1 block softened cream cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

 

Cinnamon Filling:

  • 2/3 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, softened

 

Icing:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

 

Decorations:

  • Yellow, green, and gold sugars
  • Plastic baby (optional)

 

Directions:

  1. Prepare the praline filling: Remove the label from a can of sweetened condensed milk and place it in a pressure cooker, fully submerged in warm water. Cook for 40 minutes, then allow it to cool completely before opening. Lightly toast 1 cup of chopped pecans in a dry pan, then mix the caramelized milk with toasted pecans. Place this mixture into a piping bag or a small Ziplock bag.
  2. Prepare the cream cheese filling by combining softened cream cheese with powdered sugar and vanilla. Place the mixture into a piping bag or a small Ziplock bag (cut a 1/2" hole in the corner if using a Ziplock).
  3. In a stand mixer with the paddle attachment, mix 3 1/2 cups of flour and yeast on low for about 30 seconds.
  4. In a small saucepan over medium heat, warm the milk, sugar, and salt until the sugar dissolves and the milk reaches about 125 degrees Fahrenheit. Be cautious not to overheat.
  5. With the mixer on low, pour in the liquid mixture and mix until incorporated. Add eggs one at a time. Continue mixing until a dough forms. Clean off the paddle and switch to a dough hook. Adjust the flour as needed to achieve a soft dough. Add the softened butter, piece by piece, kneading until each piece is absorbed.
  6. Knead the dough for eight minutes on low until it clears the sides of the bowl. Adjust with additional flour (1 tablespoon at a time) if too sticky or water if too dry. Every 2 minutes, stop the machine, scrape the dough off the hook, and continue kneading.
  7. Turn the dough onto a lightly floured surface and knead a few times to ensure it's smooth and elastic. Form it into a ball, place it in a greased bowl (turning it once to grease the top), cover with plastic wrap, and refrigerate for 1 hour.
  8. While the dough chills, make the cinnamon filling by combining brown sugar, ground cinnamon, and softened butter.
  9. Roll the chilled dough into a 15 x 25 inch rectangle, starting from the center and rolling outward. Cut into 3 even strips, spread the cinnamon filling over all strips. Pipe the cream cheese filling onto the center strip and praline filling onto the end strips. Roll each strip individually, leaving room on the edges. Braid the entire length and form it into a ring, tucking the edges into each other.
  10. Transfer the ring to a lined baking sheet and let it rise for about 10 minutes. Preheat the oven to 350°F while it rises. Bake until golden brown (20 – 35 minutes). After removing it from the oven, let it cool on the baking sheet for 10 minutes before placing it on a cooling rack to cool completely.
  11. If desired, insert a plastic baby into the cake by flipping it upside down and pressing it between the braids.
  12. For the icing, mix powdered sugar, milk, and vanilla until smooth. Adjust with additional milk or powdered sugar for the desired consistency. Spoon the icing over the cake and immediately sprinkle with colored sugar, alternating between the three colors.

This King Cake is a celebration of flavors and traditions. Enjoy this festive treat, and may it bring you luck if you find the hidden baby! 🎉👑✨

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3 comments

  • Laura

    I made this on Tuesday and it was absolutely phenomenal!! This is gonna have to be a yearly staple now!

  • Robbie

    Can this be made a day ahead. Can the Carmel be made ahead? Looks incredible!

  • Carla

    This is my hands down FAVORITE KING CAKE! I have not had it since I left New Orleans…. Thank you thank you thank you!

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