Description
A festive brioche-style king cake filled with creamy pecan praline cream cheese, finished with a sweet glaze and colorful sanding sugar for a classic Mardi Gras presentation.
Ingredients
4 cups all-purpose flour
1/4 cup granulated sugar
1 packet active dry yeast
1 teaspoon salt
1/2 cup warm milk
1/4 cup warm water
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/3 cup brown sugar
1/2 cup chopped pecans
2 tablespoons unsalted butter
2 tablespoons heavy cream
1/2 teaspoon cinnamon
1 cup powdered sugar
2 tablespoons milk
Colored sanding sugar (purple, green, and gold)
Instructions
- Activate the yeast by mixing warm water, yeast, and a teaspoon of sugar in a small bowl. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt. Add yeast mixture, warm milk, eggs, melted butter, and vanilla. Mix until a soft dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 1 1/2 hours until doubled in size.
- Prepare the praline filling by melting butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, cinnamon, and chopped pecans. Cook for 2–3 minutes until slightly thickened, then allow to cool.
- In a bowl, beat the softened cream cheese until smooth. Fold in the cooled pecan praline mixture until well combined.
- Roll the risen dough into a large rectangle on a lightly floured surface. Spread the filling evenly over the dough.
- Roll the dough tightly into a log. Transfer to a parchment-lined baking sheet and shape into a ring, pinching the ends to seal.
- Cover loosely and let rise again for 30–40 minutes until slightly puffy.
- Bake at 350°F (175°C) for 25–30 minutes until golden brown. Allow the cake to cool slightly.
- Mix powdered sugar and milk to create a glaze. Drizzle over the warm cake and decorate with purple, green, and gold sanding sugar.
Notes
Add a pinch of nutmeg to the dough for extra warmth and depth of flavor.
Walnuts can be used instead of pecans if preferred.
For a simpler version, omit the praline mixture and use sweetened cream cheese alone.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Warm slices in the microwave for 10–15 seconds to soften before serving.
The baked cake can be frozen for up to 2 months; add glaze and decorations after thawing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
