Description
This King Cake Lemon Cream Cheese recipe combines the classic Mardi Gras King Cake with a refreshing lemon cream cheese filling. Soft, braided dough is filled with a tangy lemon cream cheese mixture, baked until golden, and then decorated with a sweet lemon glaze and vibrant purple, green, and gold sanding sugars to celebrate the festive tradition.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, lukewarm
- 1/2 cup warm water
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
Filling Ingredients
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 egg yolk
Egg Wash Ingredients
- 1 egg
- 1 tablespoon milk
Glaze Ingredients
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons lemon juice or milk
Decoration
- Purple, green, and gold colored sanding sugar
Instructions
- Activate Yeast: In a large bowl, combine the warm water, lukewarm milk, and active dry yeast. Let the mixture stand for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Add granulated sugar, eggs, melted butter, and salt to the yeast mixture. Mix well until all ingredients are thoroughly combined.
- Form Dough: Gradually incorporate the all-purpose flour into the wet mixture, stirring until a soft dough forms. Transfer the dough to a floured surface and knead for 8 to 10 minutes until it is smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour and 30 minutes until it has doubled in size.
- Prepare Filling: In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar, fresh lemon juice, lemon zest, and egg yolk, blending until you have a creamy lemon filling. Set aside.
- Shape Dough: After the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a 10 by 18-inch rectangle.
- Fill Center: Spread the lemon cream cheese filling evenly down the center third of the dough rectangle lengthwise.
- Cut Strips: Using a sharp knife, cut diagonal strips about 1 inch wide on both sides of the filling, leaving the ends intact to keep the filling enclosed.
- Braid Loaf: Fold the strips over the filling alternately from each side to create a braided pattern. Tuck the ends under the braid to seal it.
- Second Rise: Transfer the braided dough onto a baking sheet lined with parchment paper. Cover it and allow it to rise for an additional 45 minutes to become puffy.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
- Apply Egg Wash and Bake: Mix the egg with 1 tablespoon of milk and brush this egg wash over the braided dough. Bake the braid in the oven for 28 to 32 minutes until it turns golden brown and is cooked through. Remove from the oven and cool on a wire rack.
- Prepare Glaze: Whisk together powdered sugar with lemon juice or milk until you reach a thick, drizzle-able consistency for the glaze.
- Decorate: Drizzle the glaze over the cooled braid immediately and sprinkle with the purple, green, and gold colored sanding sugars in alternating stripes to finish the festive look.
Notes
- Ensure the milk and water are lukewarm, not hot, to properly activate the yeast without killing it.
- Kneading is essential for gluten development and a soft, elastic dough.
- The lemon cream cheese filling should be smooth to spread easily without breaking the dough when braided.
- Use colored sanding sugars for a traditional King Cake Mardi Gras theme.
- Allow the King Cake to cool completely before glazing to prevent the glaze from melting.
- You can substitute milk with a non-dairy alternative, but this may slightly alter texture and flavor.
