King Cake

Dough:
1/2 cup butter, melted
3/4 cup lukewarm milk
2 eggs + 1 egg yolk, white reserved
3 1/2 cups flour
1/2 cup sugar
1/4 nonfat dried milk powder
1 1/4 teaspoons salt
2 1/2 teaspoons instant yeast
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind

Filling:
8 ounce package cream cheese
1/2 cup sugar
3 tablespoons flour
1 egg, beaten
2 teaspoons vanilla

Icing:
2 cups powdered sugar
pinch of salt
1 teaspoon vanilla
2 tablespoons + 1-2 teaspoons milk, you want the icing to be a thick pourable glaze

Topping:
yellow, purple and green sprinkles
  • Spray a baking sheet with nonstick spray.  
  • Using a stand mixer, mix all of the ingredients together to form a smooth dough.  
  • Allow the dough to rise for 1 hour, covered.  
  • Transfer the dough to a lightly greased surface.  
  • Pat into a 24 x 6 inch rectangle.  
  • Beat together the cream cheese, sugar, flour, egg and vanilla.  Beat until smooth.
  • Put the filling down the center of the dough.
  • Fold up each edge to meet at the top; roll and pinch the edges together to seal the filling inside.  
  • Place the log of dough onto the baking sheet seam side down.  Pinch the ends together to make a circle.  I used a measuring cup in the middle to keep the dough from baking together.
  • Cover and let rise for 1 hour.  
  • Preheat the oven to 350 degrees.Whisk the reserved egg white with 1 tablespoon water.  Brush over the dough.  
  • Bake the cake for 20 minutes, then lightly tent with foil and back for 25 minutes more. 
  •  Remove from the oven and let cool on a rack.
  • When the cake is cool, beat all of the icing ingredients together.  Add the final 1-2 teaspoons milk to make the icing pourable, but not too thin.  
  • Pour over the cooled cake and sprinkle with the colored sugar.