6 ounces cream cheese, softened
2/3 cup confectioners' sugar
1 egg yolk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
King Cake Dough (See January 6th post)
1 large egg
1 tablespoon water
Cream Cheese Frosting (See January 20th post)
Garnish: colored sanding sugar
In a medium bowl, beat cream cheese with a mixer at medoium speed until smooth. Add confectioners' sugar, egg yolk, cinnamon, vanilla, and salt, and beat at low speed until combined and smooth.
Lightly punch down King Cake dough. Cover and let stand for 5 minutes. In a small bowl, whisk together egga nd 1 tablespoon water.
Turn out King Cake dough onto a lightly floured surface, and divide in half. Roll one half into a 24x6-inch rectangle. Using a small offset spatula, spread half of cream cheese mixture onto dough, leaving a 1/2-inch border on one ling side. Brush border with egg wash. Starting with long side opposite border, roll up dough, jelly roll style; oinch seam to seal. Gently shape log to even thickness, if necessary. Repeat procedure with remaining dough and remaining cream cheese mixture.
Carefully twist logs together, and place on a sheet of parchment paper. Form into a circle, twisting and pinching ends to seal. (Use egg wash, if needed.) Slide parchment onto a baking sheet. Cover and let rise in a warm, draft-free place (75℉) until puffed, 30 to 45 minutes.
Preheat oven to 350℉.
Brush dough with egg wash.
Bake until loghtly golden and an instant-read thermometer inserted in center registers 190℉, 30 to 45 minutes, looselt covering with foil halfway through baking to prevent excess browning, if necessary. Let cool on pan for 10 minutes. Remove from pan; and let cool completely on a wire rack. Spread Cream Cheese frosting on top, and garnish with colored sanding sugars.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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