Egg enriched Brioche dough, slightly adapted from Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois.
Servings: 16 people
Scald the milk. Add to standing mixer. The butter should cool the milk enough to activate the yeast, but If you're not sure, test the temperature using a thermometer. It should be between 105 and 110 degrees F. Add butter, honey, salt and yeast. Add eggs and mix until blended.
Add the flour slowly, until dough comes together in a ball.
Place dough in a large bowl and cover. Allow to rest at room temperature until dough rises and collapses, approximately 2 hours.
Dough is ready to use at this point, but can also be refrigerated for up to 5 days. Allow the dough to sit at room temperature for about 15 for easier rolling.
Meanwhile, make the filling. In a mixer combine cream cheese, sugars, vanilla and cinnamon until combined.
Finishing the King Cake
On a lightly floured board, roll dough into a long, thin rectangle approximately 12" x 18".
Spread filling up to 1" from sides of dough. Roll dough lengthwise away from you.
Place on a lightly greased baking sheet. Tucking ends under to form an oval. Cover loosely with a clean cloth and let rise in a warm spot until double, about 45 minutes.
Bake at 375 degrees F. for 35-40 minutes, or until deep golden brown. The bottom of the bread will sound hollow when tapped.
For glaze, combine confectioner's sugar, vanilla and water until thick drizzle consistency.
Allow to cool on a wire rack to room temperature. Tuck a small plastic baby into the underside of the cake. Drizzle or spread glaze over the top and sprinkle with alternating bands of colored sugar.
Serving: 1g | Calories: 304kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 474mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 429IU | Calcium: 55mg | Iron: 2mg