There are two types of people: those on team cinnamon-roll-king-cake and doughnut-king-cake. I intensely distrust the second group. King cake is supposed to be a glorious roll of flaky dough with cinnamon and cream cheese and no amount of sugar and butter can convince me otherwise. But you’re welcome to try if you’re on the of doughnut people….
Every year I wonder why King Cake isn’t a year-round thing but then I realize I’d have diabetes for sure. Gotta regulate that to one a year. Give myself time to recover. I also love how we’ve Americanized this King Cake concept: take a galette des rois, add a bunch more sugar and fat, and serve it on a totally different holiday. I’m still okay with it though because then that’s two delicious desserts and twice the opportunities for good luck.
The secret to this being the BEST ONE EVER is cooking the dairy mixture, having a cinnamon cream cheese filling, and using a buttermilk rum glaze. Definitely takes it up and notch and it’s definitely worth every last calorie.
Sorry for totally failing at posting this recipe prior to Mardi Gras but mow maybe you can have it three times a year. AND all the beads are 80% off.
So Mardi Gras ou non, laissez les bons temps rouler!
- 2 Tbsp butter
- 8 oz sour cream
- 1⁄4 C sugar
- 1/2 tsp salt
- 1 (1/4 ounce) envelope active dry yeast
- 1 tablespoon white sugar
- 1⁄4 C warm water (100 to 110 degrees)
- 1 egg
- 3 1⁄2 cups all-purpose flour, divided
- 8 oz cream cheese, room temperature
- 1 egg, beaten
- 1⁄3 C pure cane brown sugar
- 4 tsp cinnamon
- 2 tsp vanilla
- 1⁄3 C chopped almonds, if desired
- 2 1/2 C powdered sugar
- 1/2 C buttermilk
- 2 oz clear rum
- 2 tsp vanilla
- Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100-110F.
- Dissolve yeast and 1 tablespoon sugar in 1/4 cup warm water in a large bowl. Set aside for 5 mins to proof.
- Add cooked butter mixture, egg, and 1 1/2 C flour. Beat at medium speed for 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size.
- In a separate bowl, beat cream cheese until smooth. Add egg and blend well.
- Add brown sugar, cinnamon, vanilla, and almonds and mix well until smooth and creamy. Set aside.
- When dough has finished rising, punch dough down and roll out on a lightly floured surface to about a 28- x 10-inch rectangle.
- Spread the cream cheese filling over the dough and roll starting with the long edge (like a cinnamon roll).
- Form into a circle, sealing ends together, and place on a greased baking sheet.
- Cover and let rise in a warm place for about 20 minutes or until doubled in size.
- Bake at 375F for approx 15 minutes or until golden.
- While pastry is cooling, prepare the buttermilk rum glaze by whisking together powdered sugar, buttermilk, rum, and vanilla. Add more sugar or buttermilk if you need to adjust the consistency.
- Pour glaze on top of king cake, covering well, then top with bands of colored sprinkles (quickly, before the glaze dries!)