Let me just start by saying that at the moment I feel like a total Rock Star!
Or, maybe a Master Chef would be a better description.
You see, I created something totally awesome in the kitchen today, and I an bursting to share it with you.
I made a King Cake. With Cream Cheese Filling.
That’s enough of a accomplishment by itself, but my King Cake had a little something special inside.
Well, yes, King Cake Baby was playing hide-n-seek inside my King Cake, but that’s not what’s so special about this particular cake. Are you ready?
It’s a fructose free King Cake. And, if my very quick google search is anything to go by, this may be a first. It was absolute triumph. So, so delicious. And, none of us missed all that sugar one little bit.
You may remember that a few weeks ago I confessed that I have been quietly sugar free of the last 8 months. It can be challenging converting the old, favorite recipes to fructose free while maintaining the same flavor and consistency. A couple of years ago, I started a tradition of baking a King Cake on Fat Tuesday. It’s something my girls and The Aussie look forward to each year, so I knew I’d have to rise to the challenge of taking the sugar out of my traditional King Cake recipe.
Not only did I rise to the challenge, I totally smashed it! I took the “have beaters, will bake” attitude and set about trying to bake a mostly sugar free King Cake. I say “mostly” because I was initially planning to sprinkle colored sugar on top as per tradition. There really is no substitute for sugar sprinkles, at least not that I’ve come across.
However, once my fructose free, cream cheese filled King Cake came out of the oven smelling so damn good, I simply could not spoil it by covering it with sugar. So, I adapted a cream cheese glaze recipe, threw in some food coloring, and fructose free King Cake was born.
Unfortunately, I was just experimenting and did not realize I was in the presence of greatness until I was nearly finished baking. So, I have no step by step photos. But, look at how if turned out. Wow!
Yummy, yum, yum!
Before I get to the actual recipe, let me offer a quick word about the “fructose free” part of this recipe. I have used dextrose to sweeten the cake in place of sugar. Dextrose is pure glucose as opposed to sugar which is half glucose and half fructose. Dextrose does not have the same preservative properties as sugar, so baked good made with dextrose need to be eaten quickly. Alternatively, if you are looking for a traditional King Cake recipe made with sugar, click here.
|Fructose Free King Cake with Cream Cheese Filling||
- 8 oz (240g) Greek yogurt
- ⅓ cup dextrose
- 2 tbsp butter
- ½ tsp salt
- 1 envelope (7g) active dry yeast
- ½ cup of warm water
- 1 tbsp sugar
- 1 egg, beaten
- 3 to 3½ cups bread flour
- 1 tsp cinnamon
- 1 8 oz (240g) package of cream cheese, softened
- 1 egg
- 1 tsp vanilla extract
- ¾ cup dextrose
- 4 oz (120g) cream cheese, softened
- ½ cup + 2 tbsp dextrose
- 1 tsp vanilla extract
- 3 or 4 tbsp milk
- Purple, green and yellow food coloring. (Remember red and blue make purple)
- 1 small plastic baby doll (Note: please do not bake the plastic baby doll. He is inserted after the cake cools.)
- Place the first 4 ingredients in a medium saucepan over low heat. Stir often until the butter melts. Remove from the heat and set aside.
- Stir together yeast, warm water and 1 tbsp of dextrose in a bowl.
- Beat yogurt mixture, yeast mixture, egg, 1 cup of the flour and the cinnamon with an electric mixer on low speed until smooth.
- Add another cup of flour and beat until smooth.
- Add 1 more cup of flour and beat until smooth. If the dough is sticky, gradually add the last ½ cup of flour as needed.
- Turn the dough out onto a floured surface and gently kneed until smooth adding additional flour to the surface as required.
- Place dough in a greased bowl (I used melted butter) turning to grease the top. Place a clean towel over the top and let it rise in a warm spot for an hour or until is has doubled in size.
- Once the dough has doubled, punch down the dough, turn it out onto a floured surface, and roll into a rectangle (22×12 in).
- Beat the cream cheese, egg, vanilla and dextrose at medium speed until smooth.
- Leaving a 1 inch border, spread the cream cheese mixture evenly onto the dough rectangle.
- Starting with a long side, roll up the dough.
- Place the roll seam side down on a baking sheet covered with baking paper. Bring the 2 ends together to form an oval and seal the ends together.
- Cover and rise for 20 minutes.
- Bake at 375 F (190 C) for 25 – 30 minutes until golden.
- Let cake cool for about 30 minutes, then insert the plastic baby doll into the cake.
- Beat the softened cream cheese until very creamy.
- Beat in the dextrose.
- Stir in the vanilla.
- Stir in the milk 1 tbsp at a time until you reach a drizzling consistency.
- Divide amongst 3 bowls and use food coloring to make 1 purple glaze, 1 green glaze and 1 yellow glaze.
- Drizzle colored glaze over king cake alternating with purple, green and yellow.