buttermilk king cake with cream cheese filling

Ingredients

• Servings: 1
• sweet dough:
• 4 cups all-purpose flour
• 1/2 cup white sugar
• 1 (.25 ounce) package rapid rise yeast
• 1 1/4 teaspoons salt
• 3 eggs at room temperature
• 6 tablespoons butter
• 3/4 cup bulgarian-style buttermilk
• 1/4 cup all-purpose flour (optional)
• cream cheese filling:
• 1 (8 ounce) package cream cheese at room temperature
• 1 cup confectioners' sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• egg wash:
• 1 egg
• 1/4 cup water
• icing:
• 1 cup confectioners' sugar
• 4 teaspoons corn syrup
• 4 teaspoons milk
• 1 teaspoon lemon juice, or as needed

Recipe

Cook Time: 40 mins Ready Time: 4 hrs 40 mins


• mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
• whisk 3 eggs in a separate bowl. melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees f (49 degrees c). whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees f (43 degrees c).
• beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. if dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
• turn dough out a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
• preheat oven to 350 degrees f (175 degrees c). butter the outer edge of an 8-inch cake pan.
• stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
• punch down dough and turn out a lightly floured piece of parchment paper. roll dough into a 10x28-inch rectangle. spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. pinch seams closed to seal in filling, keeping roll on the parchment paper.
• wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. gently free cake pan, leaving the ring-shaped cake. whisk 1 egg with water in a small bowl; brush cake with egg wash.
• bake king cake in the preheated oven until golden brown, about 40 minutes. let cake cool.
• stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. drizzle king cake with icing.