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Stir cream cheese, 1 cup confectioners’ sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth. Punch down dough and turn out onto a lightly floured piece of parchment paper.
We celebrate with the first of the season’s king cake. Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed.
This king cake will sashay its way right into your Mardi Gras traditions. The dough is less eggy than some traditional king cakes and has the pleasant tang of buttermilk and the cream cheese filling is the bomb. It’s a king cake to convert the king-cake averse because it’s both moist and not-too-sweet.
Directions Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner’s sugar.
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