This king cake will sashay its way right into your Mardi Gras traditions. The dough is less eggy than some traditional king cakes and has the pleasant tang of buttermilk, and the cream cheese filling is the bomb. It's a king cake to convert the king-cake averse because it's both moist and not-too-sweet. I had to use 1 cup additional flour to get the dough to leave the sides of the bowl, but it rose beautifully. (My trick for proofing dough: A hot-water bath in a very low oven. Put the dough in a buttered medium ceramic bowl that you've warmed with hot water and dried, wrap it with plastic, and then nest it in a large ceramic bowl with a little hot water. Set the whole thing in your oven, and turn the oven to 110 degrees. In two hours, you'll have doubled dough.) I also added some vanilla bean paste and extra lemon juice to the icing to boost the flavor.
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This king cake will sashay its way right into your Mardi Gras traditions. The dough is less...