The name “king cake” comes from the Biblical story of the three kings who bring gifts to Baby Jesus. A blend of coffee cake and cinnamon roll, king cake is usually iced in yellow, green and purple – the colors of Mardi Gras -- and is, indeed, a heavenly treat for New Orleanians when it appears in supermarkets and bakeries between early January and Ash Wednesday. Frequently packed with fruit fillings, king cakes also contain a surprise. Hidden in its interior is a small plastic baby. Whoever finds it must either bring the next cake or throw a party, thus sparking an unending round of food or fun. And while we hold firm to our belief that king cakes taste best in New Orleans, don’t fret if you aren’t here during Carnival. Several bakeries offer fast delivery anywhere in the United States.
Sucré's King Cake has been voted "A Favorite" by the Times Picayune King Cake Contest and "BEST" King Cake by a Washington Post blind taste test. Sucre's signature buttery danish pastry is sweetened by cinnamon and raw cane sugar then folded with a light layer of creole cream cheese.
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 overmix.
Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size. 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. Will be divided on 2 pieces of dough
Roll dough to an even rectangle about ¼" thick. Cut into 2 lengthwise and pipe or spoon cream cheese filling on the upper 1/3 of each piece. Sprinkle with cinnamon sugar (1/2 cup sugar + 1tablespoon cinnamon)evenly. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well.
Proof to double in size and bake in preheated oven @360*F for approx 20-25 minutes or till golden brown on the bottom surface. 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.
Mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving.