How To Make a King Cake for Mardi Gras
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
You're Doing It Wrong: How to Burn + Extinguish Your Candles So …
How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …
How to Make Bifteki (Greek Burger Patties) | Rachael Ray
First Makeover Back in the Studio is for a Deserving Woman Who's…
Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…
How to Tell if Someone's Been in Your House While You're Away, A…
How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…
This 16-Year-Old Started Her Secret Identity Movement for All Wo…
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
- ⅔ cup whole milk, warm
- 5 tablespoons sugar, divided
- 1½ teaspoons instant yeast
- 2 large eggs, room temperature
- 2¾ cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus ½ tablespoon, melted, to grease the bowl the dough will rise in
- 4 ounces cream cheese
- 1 egg yolk
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon lemon zest
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 2½ tablespoons milk
- ½ teaspoon vanilla extract
- Edible glitter in purple, yellow and green
Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together. As dough comes together, add 1 egg at a time then add butter gradually. Continue to mix at medium speed till smooth and elastic. Do not over mix.
Place in a clean bowl and wrap with plastic wrap, place in the refrigerator and allow to double in size. Letting the dough rest overnight is best. When doubled, “punch down” to deflate, and wrap again to allow to rise again.
At this point, make the cream cheese filling: Combine all ingredients and mix till smooth.
Combine cinnamon and sugar in a small bowl and mix to combine; reserve.
Roll dough to an even rectangle about ¼-inch thick. Cut lengthwise into 2 pieces and pipe or spoon the cream cheese filling on the upper ⅓ of each piece. Sprinkle with cinnamon sugar. Roll each piece into a log and twist the two together to form a braid. Shape into a ring, sealing the ends well.
Proof to double in size. Bake in a 350°F preheated oven for approximately 20-25 minutes or until golden brown on the bottom. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325°F. Allow to cool before glazing.
For the glaze, mix all ingredients together until smooth. When cake has cooled slightly, coat the top. Once the glaze has started setting but has not completely hardened yet (so it will still stick), add the edible glitter. Allow glaze to dry before serving.