I am not a bread baker and don't usually work with yeast, so I was worried about trying to make this. However, I did, and the results were great! I followed the recipe exactly (only 1.5 on the filling, as others suggested and reducing the amount of lemon juice in the glaze). Otherwise, it was easier than I thought it would be! It is time consuming though, the "ready in" time listed on here is probably two hours too short. My dough didn't seem like it was rising very quickly at all, and after an hour of waiting, I just turned my oven on to 200 and sat the bowl on top of the stove (just to warm it up a bit) and that worked perfectly.
I have a lot of family in New Orleans, and I've had my share of King Cakes, and this one was delicious. My kids were not a fan of the cream cheese filling, but my husband and I loved it. I had him take it to work, and they finished it off. It's a pretty good size, bigger than I thought it would be. I will definitely make this again, but maybe I'll change up the filling so my kids will eat it too. :)
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Mar. 10, 2014