King Cake Pecan Praline Filling Food

KING CAKE

Steps:

• Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
• Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
• Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
• Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
• Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
• Bake at 375 degrees for 15 minutes or until golden.
• Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
• COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
• COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

PRALINE CAKE FILLING

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add brown sugar and salt and bring to a boil.
• Cook for 2 minutes, stirring constantly.
• Remove from heat and slowly whisk in evaporated milk.
• Return saucepan to stove and bring mixture to a boil again.
• Boil, stirring constantly until mixture reaches 232 degrees.
• Remove from heat, stirring for a few minutes and cool to lukewarm.
• Add powdered sugar, vanilla and pecans.
• Beat until mixture is smooth.
• If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).

KING CAKE PECAN PRALINE FILLING

Steps:

• combine ingredients

KING CAKE

Steps:

• Take the butter, sour cream, sugar and salt and put into a sauce pan. Heat until the butter has all melted.
• In a large bowl take the yeast, warm water and sugar - mix and let stand for 5 minutes.
• Mix the sour cream mixture into the yeast mixture and add the 2 eggs and 2 cups of the flour. Mix well for 2 minutes on medium speed.
• Stir in the remaining flour, stir until combined.
• Empty out onto a clean, floured surface. Knead the dough for 10 minutes until it becomes soft and elasticy.
• Put this dough into a large greased mixing bowl, then turn the dough over (now the top has been greased. Cover lightly with plastic wrap and allow to rise for 1 hour in a draft-free warm area.
• While the dough is rising make the filling. In a medium sized mixing bowl take all the cream cheese filling ingredients and mix together on medium setting for 1 minute.
• Same with the pecan praline filling, except leave out the pecans until the ingredients have been mixed, then stir in the pecans.
• Once the dough has doubled in size divide in half. Take one half and roll out onto a floured surface - making a 28X10 inch rectangle (ish).
• Using the back of a spoon carefully spread the filling on top of the king cake dough. Be careful not to tear the dough.
• Starting at the long end start to roll the dough into a log shape. Try to keep it even.
• Transfer the 'log' onto a baking sheet (with parchment paper) and shape into a circle/oval. Press the ends of the log into each other and press the seams closed as best you can. It doesn't have to be perfect because the icing afterward can cover imperfections pretty well.
• Preheat the oven to 375°F.
• Cover the dough with a dry towel and allow to rest again for 20 minutes.
• Remove the towel and put into the oven for 20 minutes.
• Remove from the oven and allow to cool.
• If you are inserting a plastic king cake baby into your king cake now is the time to do it. Just press the baby into the cake in an inconspicuous place.
• Take the vanilla glaze ingredients and mix together well. Spoon onto the king cake starting at the place you just inserted the baby. Work quickly because the glaze dries quickly and you still need to sprinkle the sanding sugar while it's wet.
• Sprinkle the sanding sugar all over the icing, liberally. Traditional Mardi Gras colors are purple green and yellow, but this is your choice!
• Slice and enjoy!