J Dub’s Praline Cream Cheese King Cake does take time to make. No, this recipe is not hard. My recipe makes two cakes – one for you and you alone….. and one to share. Each cake will serve approximately 10-12 if you watch whoever is cutting each cake like a hawk – otherwise, each cake serves 4…..max :)!
Ingredients for Dough
16 ounces sour cream (490 grams)
1/4 cup butter (57 grams)
1 teaspoon salt
1/3 cup sugar (67 grams) plus 1 Tablespoon sugar (13 grams)
2 (1/4 ounce) packages active dry yeast (NOT instant yeast)
1/2 cup warm water (118 ml) at 100 -105 F
2 large eggs beaten
6 3/4 cup high gluten bread flour (843 grams) with 1/4 cup (31 grams) reserved
4 tablespoons (57 grams) melted butter, for brushing the dough later
2 (8 ounce) packages cream cheese, softened
1/2 cup (100 grams) granulated sugar
1/4 packed (55 grams) dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 large egg
1 cup finely chopped toasted pecans, divided
Ingredients for Glaze
3 cups (336 grams) powdered sugar
3 tablespoons (43 grams) butter, melted
2 teaspoons vanilla extract
8 Tablespoons (118 ml) heavy whipping cream
Purple, green, and gold sparkling sugars/sprinkles.
One tiny baby (optional)
Directions for Mixing Dough
- Combine sour cream, salt, 1/3 cup sugar in a saucepan over low heat until butter melts. Stir continuously.
- Remove the mixture from heat and scrape vanilla bean contents into mixture. You can throw vanilla bean pod in as well and allow mixture to cool approximately 15 minutes to 100 -105 degrees. Just don’t forget to remove it before you add this mixture to the dough.
- Stir together yeast and warm water. Add the 1 tablespoon of reserved sugar, mix again, and allow to stand 5 minutes.
- Place yeast mixture, 1 cup flour, and beaten eggs in stand mixer. Mix until incorporated.
- Remove the vanilla bean pod, and then add cooled sour cream mixture. Mix again.
- Add remaining flour, 1 cup at a time EXCEPT for reserved 1/4 cup flour. Mix on low until everything is well incorporated.
- Using the dough hook, add reserved flour to dough in small increments.
- Knead approximately 8 minutes on lowest setting until all flour is incorporated.
- The dough will form into a ball.
- Remove the bowl from the mixer and lightly spray the sides of the bowl with coconut oil.
- Give dough a swirl around bowl to grease entire ball.
- Cover with place wrap that has also been greased.
- Allow the dough to rise for at least 1 hour. While dough is rising, make the filling.
Directions for Preparing Filling
- Beat cream cheese until fluffy.
- Add both sugars and mix until smooth. Beat in egg.
- Add vanilla and cinnamon.
- Add 1/2 cup of toasted chopped pecans and stir again.
- If you are making the day before, place in the fridge in a sealed container until you are ready to bake your cakes.
Directions for Baking King Cake
- After dough has risen, gently punch dough down.
- Divide dough into two equal portions.
- Keep one portion covered while working with other.
- Place dough ball on parchment and shape into a rough rectangle.
- Place another piece of parchment on top of dough and finish rolling into a rectangle (22” x 12”)
- Spread melted butter onto rectangle.
- Pour 1/2 of filling mixture into center of rectangle.
- Spread mixture to within 1/2 inch of all sides.
- Sprinkle with 1/4 cup of reserved pecans.
- Roll up rectangle jell roll style and seal edges.
- Gently grab each end of roll, pick up and place on parchment lined cookie sheet.
- Bring ends together and shape into a circle.
- Pinch ends to seal.
- Repeat process with second portion of dough.
- Allow to rise for 45 minutes.
- Preheat the oven to 350 degrees Fahrenheit while cakes are rising.
- Baste with the remaining melted butter before placing in oven. This will helps ends of dough to stay sealed while baking.
- Bake in oven for 20-22 minutes. Do not allow to over bake as this will dry the cake out. Once cake has cooled, you can then add a baby somewhere in the cake. The icing will hide the evidence.
Directions for Icing
- Add melted butter to powdered sugar.
- Add cream 1 tablespoon at a time stirring as you go to create a pourable icing.
- Once desired consistency is achieved, add vanilla.
- Gently drizzle cakes with icing.
- Add sugars/sprinkles as desired.
- You can make the filling the day before to save yourself some time.
- Store cakes in completely air tight and sealable container in fridge for up to 5 days. Here is the container I swear by to keep my king cake and pies from drying out in our walk in cooler.
- You can leave out the baby and the cake is still delicious.
Try J Dub’s Praline Cream Cheese King Cake and let me know what you think!