King Cake with Caramel Crunch
Kelly Fields' traditional Mardi Gras dessert has a caramel crunch layer that gives the rich cake even more texture and sweetness.
Ingreadient :
Cake
- 2 ½ cups bread flour
- 2/3 cup all purpose flour
- 2 teaspoons instant yeast (such as SAF brand)
- 2 eggs, at room temperature
- 1 cup whole milk
- 2 tablespoons lard (you can use vegetable shortening or butter, but it won't be as delicious)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- ¼ cup plus 1 tablespoon unsalted butter, cut into pieces and slightly softened
Cinnamon Filling
- 1/3 cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, at room temperature
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Caramel Crunch
- ½ cup granulated sugar
- ½ teaspoon light corn syrup
- ¼ cup water
Cream Cheese Icing
- ½ cup cream cheese (4 ounces), at room temperature
- 4 ½ cups powdered sugar, sifted
- ¼ cup whole milk
- ¼ teaspoon vanilla bean paste (or vanilla extract)
Direction :
Cake
- 2 ½ cups bread flour
- 2/3 cup all purpose flour
- 2 teaspoons instant yeast (such as SAF brand)
- 2 eggs, at room temperature
- 1 cup whole milk
- 2 tablespoons lard (you can use vegetable shortening or butter, but it won't be as delicious)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- ¼ cup plus 1 tablespoon unsalted butter, cut into pieces and slightly softened
Cinnamon Filling
- 1/3 cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, at room temperature
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Caramel Crunch
- ½ cup granulated sugar
- ½ teaspoon light corn syrup
- ¼ cup water
Cream Cheese Icing
- ½ cup cream cheese (4 ounces), at room temperature
- 4 ½ cups powdered sugar, sifted
- ¼ cup whole milk
- ¼ teaspoon vanilla bean paste (or vanilla extract)
