Praline-Cream Cheese King Cake Recipe

Introduction

The Praline-Cream Cheese King Cake is a festive twist on a classic New Orleans treat, packed with a rich cream cheese filling and crunchy pecans. Topped with a creamy vanilla glaze and vibrant sparkling sugars, it’s perfect for celebrations or a special brunch.

Ingredients

• Dough:
• 1 (16-oz.) container sour cream
• 1/4 cup butter
• 1 tsp. salt
• 1/3 cup, plus 1 Tbsp. granulated sugar, divided
• 2 (1/4-oz.) envelopes active dry yeast
• 1/2 cup warm water (100°F to 110°F)
• 2 large eggs, lightly beaten
• 6 3/4 cups bread flour, divided
• Praline-Cream Cheese Filling:
• 2 (8-oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 tsp. ground cinnamon
• 2 tsp. vanilla extract
• 1 large egg
• 1 cup finely chopped toasted pecans, divided
• Creamy Vanilla Glaze:
• 3 cups (about 12 oz.) powdered sugar
• 3 Tbsp. butter, melted
• 2 tsp. vanilla extract
• 3 – 4 Tbsp. whole milk
• Additional: Purple, green, and gold/yellow sparkling sugars for decorating

Instructions

1. Step 1: Prepare the dough by combining sour cream, butter, salt, and 1/3 cup sugar in a saucepan over medium-low heat. Stir until butter melts, about 5 minutes. Remove from heat and cool to 100°F to 110°F, approximately 15 minutes.
2. Step 2: In a 1-cup glass measuring cup, mix yeast, warm water, and the remaining 1 tablespoon sugar. Let stand for 5 minutes until foamy.
3. Step 3: In a stand mixer bowl fitted with a paddle attachment, combine the cooled sour cream mixture, yeast mixture, eggs, and 2 cups of flour. Beat on medium speed until smooth, about 1 minute.
4. Step 4: Reduce mixer speed to low and gradually add 4 cups of flour, mixing until a dough forms.
5. Step 5: Turn dough onto a floured surface. Knead in the remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. The dough should be tacky but not sticky.
6. Step 6: Place dough in a greased bowl; turn to coat. Cover and let rise in a warm place (85°F) until doubled, about 45 minutes to 1 hour.
7. Step 7: Meanwhile, prepare the praline-cream cheese filling by beating cream cheese, sugars, cinnamon, and vanilla with a mixer on medium speed until smooth. Beat in the egg.
8. Step 8: Punch down the risen dough and divide it in half. On a floured surface, roll one half into a 22 x 12-inch rectangle. Spread half the filling evenly over the dough, leaving a 1-inch border. Sprinkle with 1/2 cup pecans.
9. Step 9: Roll the dough up jelly-roll style starting from a long side. Place seam side down on a parchment-lined baking sheet. Shape into a ring by bringing ends together, moisten with water, and pinch to seal.
10. Step 10: Repeat with the second dough half and remaining filling and pecans. Cover both rings and let rise in a warm place (85°F) until doubled, about 45 minutes to 1 hour.
11. Step 11: Preheat oven to 350°F. Uncover the dough rings and bake on the middle rack until deep golden and cooked through, about 25 minutes.
12. Step 12: Cool cakes on wire racks for about 1 1/2 hours. Prepare the glaze by stirring powdered sugar, melted butter, and vanilla together, then adding milk gradually until pourable but opaque.
13. Step 13: Pour glaze evenly over the cooled cakes and sprinkle with purple, green, and gold sparkling sugar in alternating bands.

Tips & Variations

• Use fresh yeast and warm water to ensure proper dough rise and light texture.
• For a nut-free version, omit pecans and add extra cinnamon or raisins to the filling.
• Toast pecans lightly to enhance their flavor before chopping.
• Cover the dough well during rising to prevent drying out.
• To achieve an even glaze, pour slowly and use a spatula to spread if needed.

Storage

Store the King Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. Reheat slices gently in a microwave for about 15 seconds or warm the whole cake in a low oven until the glaze softens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the day before, refrigerate it after the first rise, and let it come to room temperature before shaping and the second rise.

What if I don’t have bread flour?

All-purpose flour can be used, but the texture may be slightly less chewy and soft. Increase kneading time to develop gluten for a better result.