Featured Recipe
Twisted Cream Cheese King Cake
By Kate
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A rich dough spiked with yeast and lightly sweetened gets kneaded to a supple ball. Filled with tangy cream cheese whipped smooth with powdered sugar and vanilla, then speckled with fragrant cinnamon. Rolled tight, shaped into an oval, proofed until puffy. Bakes golden brown, chewy crust with soft layers inside. Finished with buttery lemon-vanilla icing, drizzled thick but pourable. Sprinkles in festive Mardi Gras colors add crunch and sweetness. Ingredients tweaked for balance; process tweaked for texture clarity. Yeast and dough handling tips included. Substituted sour cream for half the butter in dough, caramelized sugar for white sugar in filling for depth. Total handling and bake time adjusted to suit a home kitchen pace.
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Prep:
70 min
Cook:
25 min
Total:
95 min
Serves:
8 servings
cake
dessert
Mardi Gras
baking
Southern
Introduction
Hot roll mix with a little extra sugar and a touch of sour cream makes a dough that stretches but isn’t floppy. Yeast wakes gently in warm water, sugar feeds it so the dough rises with good bloom and bounce. Kneading gets that gluten structure firm—not stiff. Letting dough rest before rolling relaxes the gluten, preventing snapbacks when you roll filling in. Filling’s cream cheese blended with a bit of caramel sugar and vanilla cuts through the dough’s sweetness with tang and depth. Cinnamon isn’t sweated; it spices quietly under the creamy blanket. Roll tight to trap air pockets, bake until the crust gleams golden-brown. Icing tricks: watch thickness carefully—can’t be runny or it slides off, too stiff and it won’t drizzle well. The sprinkles are the final visual and sweet crunch punch—don’t cheap out here. The magic’s in timing, feel, smell. It’s a dance, not a formula.
Ingredients
About the ingredients
Switching half the melted butter for sour cream adds softness and richness to the dough—makes it tender yet sturdy enough to hold the roll. Raw or brown sugar in dough and filling deepen flavor beyond plain white sugar’s flat sweetness. Fresh lemon juice in icing punches acidity to balance richness. Vanilla is crucial in both filling and icing for aromatic dimension. Don’t skimp on good quality cream cheese, room temp helps it whip smoothly. Flour types vary by brand—hot roll mix usually bleaching enough gluten power; if using standard bread flour, watch hydration and kneading closely. Sprinkles or sanding sugars? Go coarse for best crunch impact. Keep in mind, dough should never dry out—cover surfaces, keep hands floured but dry—not wet. Yeast timing matters; always check proof visually and by dough texture rather than clock alone.
Method
Technique Tips
Stir yeast and sugar into warm water first, wait until foamy before mixing with dry ingredients when possible for proof confirmation. Dough pulling from sides signals proper hydration; if strands stick too much, add flour sparingly. Kneading is about feel—elastic but not tough. Cover dough loosely to avoid crust forming that resists rising. Rolling evenly in size prevents thick spots that won’t bake through or thin edges that burn. Cinnamon spread consistently avoids clumps and bitterness. Pinching seam and ends tight is key or filling escapes and burns on pan. Rising until visibly puffed—not doubled—is subtle but crucial for structure. Crust should bounce back lightly. Baking smell cues remind you when color shifts from dough pale to golden amber. Cool fully means icing sets properly and sprinkles don’t bleed or slide off. Adjust icing texture by teaspoon; don’t rush dipping or it’ll ruin drip pattern.
Chef's Notes
- 💡 Keep yeast active: Essential to proof yeast in warm water. It should foam. Too hot? Dead yeast. Too cold? Just sits there. Adjust water temperature.
- 💡 Kneading is key: Dough should feel elastic. If too sticky, sprinkle flour gradually. A good knead develops gluten structure. Overdo it? Tough crumb.
- 💡 Let dough rest: Resting dough before rolling is crucial. It relaxes gluten strands. Grabbing that rolling pin too soon? Dough will spring back.
- 💡 Filling the dough: Spread filling evenly but leave a border. Too much filling causes leaks. Right ratio? Tight roll traps air pockets.
- 💡 Get an even bake: Bake until golden-brown. Look for glossy sheen. Tap crust; should sound hollow. Don’t rush. Smell shifts when ready.
Kitchen Wisdom
What if my dough won’t rise?
Check yeast; it should foam in warm water. Too cold? Sit it in a warm spot. Might need more time.
Can I replace cream cheese?
Yes, use ricotta or mascarpone. Flavor shifts but texture remains. Adjust sugar in filling to taste.
How to store leftovers?
Wrap up tightly. Room temp for a couple days. Or refrigerate. Warm slightly before serving. Keeps layers soft.
Why is my icing too runny?
Add more powdered sugar. Thick should drizzle, not slide off. If too thick? Splash in some milk slowly.
