King Cake Pecan Praline Filling Recipes

PRALINE CAKE FILLING

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add brown sugar and salt and bring to a boil.
• Cook for 2 minutes, stirring constantly.
• Remove from heat and slowly whisk in evaporated milk.
• Return saucepan to stove and bring mixture to a boil again.
• Boil, stirring constantly until mixture reaches 232 degrees.
• Remove from heat, stirring for a few minutes and cool to lukewarm.
• Add powdered sugar, vanilla and pecans.
• Beat until mixture is smooth.
• If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).

KING CAKE WITH CREAM CHEESE AND PECAN FILLING

Steps:

• Combine the sour cream, butter, salt, and 1/3 cup of sugar in a saucepan over medium-low heat
• Cook for about 5 minutes, stirring until the butter melts and sour cream is no longer lumpy
• Remove from the heat and allow it to cool to a temperature of about 100F-110F
• Meanwhile, in a glass measuring cup, stir together the yeast, water, and 1 tbsp of sugar
• Let it stand for 5 minutes
• In the bowl of a stand mixer, combine the sour cream mixture, yeast mixture, 2 eggs, and 2 cups of bread flour
• Use the paddle attachment and beat at medium speed (I used speed 4) until it's smooth, about one minute
• Gradually stir in 4 more cups of the bread flour until it forms into a dough
• Dust a work surface with 1/4 cup of the bread flour and turn the dough out
• Knead while adding up to another 1/2 cup of bread flour as needed until the dough is smooth and elastic (the dough should be tacky but still release easily from the work surface)
• Place the dough in a well-greased bowl and turn to cover with the grease
• Cover and let the dough rise in a warm place until it doubles in size (about 45-60 minutes, depending on the air temperature)
• Meanwhile, prepare the filling by using the stand mixer with the whisk attachment to beat the cream cheese, sugar, brown sugar, cinnamon, and vanilla until it's smooth
• Beat in the egg
• Once the dough has risen, gently punch it down and divide the dough in half, keeping one piece covered while working with the other
• On a lightly floured work surface, roll one piece of the dough out to a rectangle about 22×12 inches
• Spread half of the filling out over the dough leaving about 1/4" around the edges
• Sprinkle the filling with half of the chopped pecans
• Starting with the long side, gently roll the cake and press the seam to seal
• Place the cake with the seam side down and carefully roll into a circle
• Press the edges together to seal. It may help to moisten the dough with a small amount of water to get it to stick together
• Repeat with the second piece of cake dough and remaining filling and pecans
• Cover the cakes and let them rise until they double in size (another 45-60 minutes)
• Preheat the oven to 350F
• Uncover the dough rings and bake them for about 25-30 minutes until they are a deep golden brown
• Let the cake rest on the pan for about 10-15 minutes, then move to a wire rack to finish cooling completely (about 1 1/2 hours)
• Meanwhile, bake the second cake if they didn't both fit in the oven together
• Once the cakes have cooled, prepare the glaze by whisking the powdered sugar, melted butter, and vanilla in a medium mixing bowl until crumbly
• Stir in 3 tbsp of milk, adding more as needed until the glaze is thin and opaque
• Place a pan under the wire rack to catch the dripping and pour the glaze over the cake
• You can either cover the cake completely or pour it in small chunks, depending on what you want the final cake to look like
• Sprinkle the cake with alternating colored sugar
• If you are hiding a trinket in the cake, do that before serving by pressing it in from the bottom of the cake

KING CAKE PECAN PRALINE FILLING

Steps:

• combine ingredients

KING CAKE

Steps:

• Take the butter, sour cream, sugar and salt and put into a sauce pan. Heat until the butter has all melted.
• In a large bowl take the yeast, warm water and sugar - mix and let stand for 5 minutes.
• Mix the sour cream mixture into the yeast mixture and add the 2 eggs and 2 cups of the flour. Mix well for 2 minutes on medium speed.
• Stir in the remaining flour, stir until combined.
• Empty out onto a clean, floured surface. Knead the dough for 10 minutes until it becomes soft and elasticy.
• Put this dough into a large greased mixing bowl, then turn the dough over (now the top has been greased. Cover lightly with plastic wrap and allow to rise for 1 hour in a draft-free warm area.
• While the dough is rising make the filling. In a medium sized mixing bowl take all the cream cheese filling ingredients and mix together on medium setting for 1 minute.
• Same with the pecan praline filling, except leave out the pecans until the ingredients have been mixed, then stir in the pecans.
• Once the dough has doubled in size divide in half. Take one half and roll out onto a floured surface - making a 28X10 inch rectangle (ish).
• Using the back of a spoon carefully spread the filling on top of the king cake dough. Be careful not to tear the dough.
• Starting at the long end start to roll the dough into a log shape. Try to keep it even.
• Transfer the 'log' onto a baking sheet (with parchment paper) and shape into a circle/oval. Press the ends of the log into each other and press the seams closed as best you can. It doesn't have to be perfect because the icing afterward can cover imperfections pretty well.
• Preheat the oven to 375°F.
• Cover the dough with a dry towel and allow to rest again for 20 minutes.
• Remove the towel and put into the oven for 20 minutes.
• Remove from the oven and allow to cool.
• If you are inserting a plastic king cake baby into your king cake now is the time to do it. Just press the baby into the cake in an inconspicuous place.
• Take the vanilla glaze ingredients and mix together well. Spoon onto the king cake starting at the place you just inserted the baby. Work quickly because the glaze dries quickly and you still need to sprinkle the sanding sugar while it's wet.
• Sprinkle the sanding sugar all over the icing, liberally. Traditional Mardi Gras colors are purple green and yellow, but this is your choice!
• Slice and enjoy!