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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook. | 2. 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). | 3. 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. | 4. Turn dough out onto 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. | 5. Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan. | 6. Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth. | 7. Punch down dough and turn out onto 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. | 8. 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. | 9. Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool. | 10. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dough			sweet	-	-	-	-
purpose flour	4	cups		-	-	-	-
white sugar	1/2	cup		387.0	99.98	0.0	0.0
rise yeast	1	(		-	-	-	-
salt	1	1/4 teaspoons		-	-	-	-
egg at room temperature	3			-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
bulgarian buttermilk	3/4	cup		-	-	-	-
purpose flour	1/4	cup		-	-	-	-
cream cheese filling				-	-	-	-
cream cheese	1	package		-	-	-	-
confectioner sugar	1	cup		-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
egg wash				-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	1/4	cup		0.0	0.0	0.0	0.0
icing				-	-	-	-
confectioner sugar	1	cup		-	-	-	-
corn syrup	4	teaspoons		80.4192	21.8212	0.0	0.0568
milk	4	teaspoons		12.4033	0.9719	0.6405	0.6649
lemon juice	1	teaspoon		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.