Mardi Gras King Cake with Strawberries and Cream
This Mardi Gras King Cake is filled with Strawberries and Cream, accented with cinnamon and brown sugar, and glazed with icing and sugar sprinkles.
Ingredients
For the Dough
- 1 packet active dry yeast about 2 ¼ teaspoons
- 500 g all purpose flour
- ⅓ cup granulated sugar
- ½ tsp salt
- 1 tsp cinnamon
- 3 large eggs room temperature
- 4 tbsp melted butter (half a stick)
- ½ cup milk room temperature
For the Filling
- 2 tsp cinnamon
- 2 tbsp brown sugar
- 8 oz block cream cheese
- 2 tbsp powdered sugar
- ½ tsp LorAnn Bavarian Cream flavor substitute 1 tsp vanilla extract
- ½ cup seedless strawberry jam
For the Icing
- 1 cup powdered sugar sifted
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
For the Dough
- Proof the yeast. Follow the directions on the pack. Make sure you used ACTIVE DRY YEAST. While yeast is dissolving, prepare the rest of the ingredients. Measure out dry ingredients (reserving about 50g of flour separate from the other 450g, whisk eggs in a small bowl, measure out wet ingredients. When the yeast is creamy and ready, proceed.
- In a stand mixer with the paddle attachment on low, mix the eggs, milk, and butter until combined. Note: Make SURE the butter isn't too hot and the eggs and milk are at least room temperature. Your milk will curdle and your eggs will scramble if they butter is too hot and the eggs/milk are cold. Add one teaspoon of cinnamon , salt, and ⅓ cup granulated sugar. Mix until combined. Add yeast. With the paddle continuing on low, Add about half of the flour (remember to reserve about 50g for later). When half the flour has been added, change to the dough hook. Continue to add flour one spoonful at a time. When all of the flour (except 50g) is added, let dough hook knead the dough for about 5 minutes. Dough will be wet.
- On a lightly floured, but clean counter (or on parchment paper), turn dough onto surface. Continue to knead the dough for about another 5 minutes, adding remaining flour bit by bit until dough is mostly no longer sticky. (it will still be a little sticky, but it shouldn't be sticking relentlessly to hands and counter.
- Ball up dough and place in a large, greased bowl. Cover with plastic wrap and set aside for 3 hours. Dough will triple in size.
For the filling
- Measure out cinnamon and sugar. Keep separate until needed.
- In a stand mixer or with a hand mixer with the whisk attachment, whip softened cream cheese. Add 2 tablespoons of powdered sugar and half a teaspoon of LorAnn Bavarian Cream flavor (1 tsp of vanilla extract to substitute).
- Whisk by hand the strawberry jam until creamy and smooth.
Rolling the dough and rolling the cake
- When the dough has risen, punch it down and pour it back onto a lightly floured or otherwise non stick surface. Roll the dough out with a rolling pin into a rectangle ( I recommend about 12 inches by 18 inches). Dough should be very thin when rolled.
- Sprinkle the cinnamon and brown sugar onto the surface of the dough. The smear on the cream cheese, followed by the strawberry preserves on top of that.
- Roll dough with hands, starting at the long end until completely rolled into a long tube. The dough will be stretchy, so when you get to the end, stretch the edge around and make sure it is on the bottom, under the entire roll so that when it bake, it will not unravel.
- Shape tube into a circle, connecting both ends. You should end up with basically a giant donut shape.
- Bake at 350°F for 30 minutes.
- While the cake is baking, prepare the icing. Combine sifted powdered sugar, milk, and vanilla.
- When cake is finished baking, let cool completely, about 1 hour. Pour frosting over the top and smear over the top. Coat with sugar sprinkles, preferably purple, green and gold!
- Cut and enjoy!
- You may notice that the color of the preserves did not retain. Depending on original thickness of filling, it may not be noticeable when you cut into it. Rest assured, the flavor is absolutely there!