Bavarian cream filled king cake: a phrase that conjures images of vibrant parades, joyous celebrations, and of course, the sweet, decadent flavors of Mardi Gras. This isn’t just any king cake recipe; this is your guide to creating a show-stopping centerpiece that will have your friends and family shouting “laissez les bons temps rouler!”
Unmasking the Magic: What is a Bavarian Cream Filled King Cake?
Imagine a soft, pillowy dough, swirled with cinnamon and sugar, baked to golden perfection. Now, picture that same cake generously filled with a rich, velvety smooth Bavarian cream filling. That, my friends, is the essence of a Bavarian cream filled king cake. This Mardi Gras tradition is a feast for the senses, captivating taste buds and bringing people together in the spirit of celebration.
Crafting Your Culinary Masterpiece: A Step-by-Step Guide
Ready to roll up your sleeves and create your own Bavarian cream filled king cake? Follow this detailed recipe, and you’ll be on your way to Mardi Gras magic:
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (110-115°F)
- 2 packages active dry yeast
- 1/2 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 5-6 cups all-purpose flour
For the Filling:
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Swirl:
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze:
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Purple, green, and gold sprinkles (for decoration)
Step-by-Step Instructions:
- Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 minutes, until the yeast is foamy.
- Combine the Wet Ingredients: To the yeast mixture, add the remaining 1/2 cup granulated sugar, eggs, salt, and softened butter. Beat with the paddle attachment until well combined.
- Gradually Add the Flour: Gradually add 4 cups of the flour, mixing on low speed until the dough comes together. Switch to the dough hook attachment and knead for 5-7 minutes, adding the remaining flour as needed, until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Filling: While the dough is rising, whisk together the pudding mix and 2 cups of cold milk in a bowl for 2 minutes. Gently fold in the thawed whipped topping and vanilla extract. Cover and refrigerate until ready to use.
- Make the Cinnamon Sugar Swirl: Combine the sugar and cinnamon in a small bowl.
- Shape the King Cake: Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle (approximately 12×18 inches). Brush the melted butter over the dough and sprinkle evenly with the cinnamon sugar mixture.
- Fill and Roll: Spread the Bavarian cream filling evenly over the cinnamon sugar layer, leaving a 1-inch border at the top and bottom. Carefully roll the dough up tightly, starting from the long side, to form a long log.
- Shape the Ring: Pinch the ends of the log together to seal. Carefully transfer the log to a parchment-lined baking sheet, shaping it into a circle.
- Second Rise: Cover the ring loosely with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake the king cake for 25-30 minutes, or until golden brown. Let cool completely on a wire rack before glazing.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Decorate: Drizzle the glaze over the cooled king cake. Decorate with purple, green, and gold sprinkles immediately.
Bavarian Cream Filled King Cake
Tips for King Cake Success
- Yeast Activation is Key: Make sure your yeast is active by blooming it in warm milk and a touch of sugar. If it doesn’t foam after a few minutes, it may be old and you’ll need fresh yeast.
- Don’t Over-Knead: Kneading the dough helps develop gluten, but over-kneading can result in a tough cake. Knead until the dough is smooth and elastic, but not overly stiff.
- Filling Consistency is Crucial: Your Bavarian cream filling should be thick enough to hold its shape but not so stiff that it’s difficult to spread. If it’s too thin, it may ooze out during baking.
- Let it Rise: Allowing the dough to rise twice ensures a light and airy cake. Don’t rush the rising process, and let the dough double in size each time.
- Glaze When Cool: Make sure the king cake is completely cool before glazing to prevent the glaze from melting and becoming runny.
FAQs: Your King Cake Queries Answered
Q: Can I use a different type of filling?
A: Absolutely! While this recipe features a classic Bavarian cream filling, you can get creative with your fillings. Cream cheese filling, fruit fillings, and even chocolate pudding are all delicious options.
Q: How do I store a king cake?
A: Store your king cake at room temperature in an airtight container for up to 2 days. For longer storage, wrap it tightly and freeze for up to 2 months.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and let it rise in the refrigerator overnight. The next day, let it come to room temperature before shaping and baking.
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