"This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it." — ARVILLALAR
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2 (.25 ounce) packages
active dry yeast
warm milk (110 degrees F/45 degrees C)
grated lemon zest
1 (8 ounce) package
multicolored candy sprinkles
This is a wonderful King's Cake. I thought the glaze was a little to lemony, but, when on top of the wonderful King's Cake with the filling, it is perfect! I did have a little trouble getting the dough to remain closed after putting in the filling. I think next time I will roll the dough out a little larger so I have more to work with on the closing. The filling is wonderfully creamy and sweet, very easy to make.
This cake was easy and pretty fast. It is very kid friendly, both in the making and eatting!
Give it a try you'll like it!!
Would be better if the recipe included braiding instructions. More authentic & worth the effort. The "frosting" came out so thin it was literally watery. Ran right off of the COMPLETELY cooled cake and pooled in the middle. Not pretty & left virtually nothing for any sprinkles to stick to. Taste of the cake was good, but will look for another frosting recipe.
Thanks Arvilla for a delicious recipe, I simplified the process by using frozen bread dough, thaw per directions, knead, roll out flat to a 6 x 10" rectangle, let rise, prepare filling, I also used canned lemon pie filling, spread it along side cream cheese then wrapped dough over filling forming a ring, topped with lemon glaze and sprinkles, the best and easy too!!!
Very good. I would reduce the amount of liquids in the icing. It was very thin, most of it ran off the cake. When I made it again I used the juice from a lemon and powder sugar, it was perfect. I also doubled the cream cheese filling and it came of delish!!!
i have been looking for the cream cheese filling used in nola king cakes this is it thanks
According to my tasters, this is the best King Cake outside of New Orleans! Excellent recipe, nice and rich with all the egg yolks. Perfect amount of filling, according to the experts. Thanks for a winner!
I have never had king cake before, so I don't know what to compare this to.The dough is very easy to work with and had a nice flavor. I doubled my filling. I added 1/2 cup more of confectioners sugar and 1/2 tsp. vanilla extract. I thought filling needed these additions. Was rather blande without these things. I just used the lemon juice with my glaze ing. and not the milk. I didn't have a coffee can,so I used my small stainless mixing bowl in center circle. It worked out good. My cake ring did crack in about 4 places(maybe too much filling.) I don't think I would double that next time. I thought the lemon juice was too strong in the glaze. Next time I will use a cheese mixture I use in my other kuchens and cut way back on the lemon juice in the glaze, or use my regular glaze or canned frosting. We did like this. I hope to try the real thing next month. Thanks so much for sharing Arvilla!
This was delicious and easy enough to make. My husband doesn't like cakes that are too sweet and so he loved this, as well did our children. It was yummy as is or you could definitely double the filling or add a fruity filling for something a little different
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 155
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