Buttermilk King Cake with Cream Cheese Filling Recipe

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Buttermilk King Cake with Cream Cheese Filling
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  1. Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook.
  2. Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C).
  3. Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour.
  4. Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.
  5. Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan.
  6. Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth.
  7. Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
  8. Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash.
  9. Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.
  10. Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5242.81 Kcal (21951 kJ)
Calories from fat 971.26 Kcal
% Daily Value*
Total Fat 107.92g 166%
Cholesterol 895.74mg 299%
Sodium 3543.4mg 148%
Potassium 987.26mg 21%
Total Carbs 985.09g 328%
Sugars 555.21g 2221%
Dietary Fiber 16.52g 66%
Protein 87.52g 175%
Vitamin C 14.6mg 24%
Vitamin A 0.9mg 28%
Iron 9mg 50%
Calcium 495.5mg 50%
Amount Per 100 g
Calories 308.12 Kcal (1290 kJ)
Calories from fat 57.08 Kcal
% Daily Value*
Total Fat 6.34g 166%
Cholesterol 52.64mg 299%
Sodium 208.25mg 148%
Potassium 58.02mg 21%
Total Carbs 57.89g 328%
Sugars 32.63g 2221%
Dietary Fiber 0.97g 66%
Protein 5.14g 175%
Vitamin C 0.9mg 24%
Vitamin A 0.1mg 28%
Iron 0.5mg 50%
Calcium 29.1mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 113
  • 141

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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