King Cake with Duke's Glaze
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A delectable King Cake made better by the creamiest mayo glaze. A glaze fit for a King - Cake! In this recipe you'll also find a foolproof hack to make the most perfectly shaped King Cake. As per tradition, a little plastic baby is hidden in the cake once it's baked and fully cooled and a lucky person receives the slice of cake with the baby in it. I hid a baby Duke's Mayo jar instead, bringing you the same amount of luck, I think!Author:
1/2 cup granulated sugar
1 tsp salt
6 Tbsp unsalted butter, softened
1 large egg
3.5 cups all purpose flour
1/2 tsp lemon extract (optional)
Zest of a medium lemon
1 Tbsp instant yeast
1 1/2 scant cups whole milk, slightly warmed
1 stick unsalted butter, melted and cooled
3/4 cup granulated sugar
2 Tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
4 Tbsp Duke's Real Mayonnaise
8 oz cream cheese, softened to room temperature
3/4 cup powdered sugar
1 to 2 Tbsp heavy cream
2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp lemon extract
Purple, green, and yellow sugar sprinkles for garnish.
King Cake Dough
Slightly warm milk in the microwave or on stove (if you have a culinary thermometer then you’re looking to heat the milk to 95F to 105F) add yeast and set aside. In the bowl of a mixer, using the paddle attachment, add flour, sugar, lemon zest, and salt, mix on low speed while adding small chunks of softened butter. Add in egg, milk + yeast mixture and extracts. Mix for 30 seconds, switch to a dough hook and knead on medium speed for 8 to 10 minutes. Dough should be pliable and soft.
Lightly oil a large bowl and place the dough in. Turn the dough to coat with oil. Cover with plastic wrap and proof in a warm spot for an hour to hour and a half or until the dough doubles in size.
Make the filling once dough is proofed. To melted and cooled butter add sugar, cinnamon, nutmeg, salt, and extracts. Combine everything.
Heavily + thoroughly grease a 12 cup bundt pan, set aside.
Turn dough out on a lightly floured surface, gently punch it down and roll it to a 16 inch x 20 inch rectangle…1/4” to 1/8th of an inch of thickness. Spread the filling evenly leaving a 1” border on the short sides. Begin rolling from the long side of the dough into a tight spiral. Pinch edges really well. Place the rolled log in a circular fashion inside the bundt pan, seam side up. Pinch where the dough meets thoroughly. Ensure the seams are also pinched fully on the seam.
Proof for an hour. Preheat the oven to 350F.
Once proofed, bake for 35 to 45 minutes. Cake will be golden brown and puffed. Let cool in the pan completely. Invert onto a serving dish and ice with mayo glaze. Garnish with purple, yellow, and green sugar sprinkles, alternating the colors.
To make the glaze, combine cream cheese and mayo, whisk until smooth. Add in powdered sugar, extracts, and salt. Whisk until no lumps remain, for a minute or two. Adjust the consistency of the glaze by adding in a splash of extra heavy cream if needed, we’re looking for a thick pourable consistency. Reserve left over icing in the fridge for 7 to 10 days.