By Pam Thibodeaux, BSM Test Kitchen

Download a printable version of the recipe here.

DOUGH
300g BSM All-Purpose Flour - Premium Blend
150g BSM Butler's Gold Whole Wheat Flour
7g tsp salt
30g light brown sugar
2g cinnamon (optional)
5g cane sugar (for yeast)
11g active dry yeast
177g warm water, divided
2 large eggs + 1 yolk
72g neutral oil (grapeseed or canola is best)
43g cane syrup (Steens) or honey

CINNAMON FILLING
113g soft unsalted butter
200g dark brown sugar
30g cinnamon
5g ginger
2g cardamom
5g tsp salt
CREAM CHEESE FROSTING
225g softened cream cheese
113g softened unsalted butter
250g powdered sugar
12g vanilla
3g salt
Splash of milk or heavy cream
 
Directions

1. Pour 125g of the divided warm water into a medium bowl. Sprinkle in the 5g sugar and stir to dissolve. Stir in the yeast until clumps are hydrated. Set aside.

2. Combine both flours, salt, cinnamon, brown sugar in the bowl of a stand mixer fitted with paddle attachment to mix on low speed just until combined.

3. In a separate medium bowl, whisk together the remaining warm water, eggs, oil and cane
syrup.

4. The yeast mixture should have doubled in size resulting in a foamy mixture. Pour yeast
mixture into the dry, followed quickly after with the egg mixture. Mix on low speed until the dry ingredients are hydrated. Switch from paddle to dough hook attachment and mix on medium speed for 4min ensuring all the dry is incorporated. The dough will look sticky, at this point you want to autolyze for 20 minutes by leaving the dough in the bowl and cover with a kitchen towel. Scrape the dough down into the bowl and turn the mixer to medium-high for 7-9 minutes or until the dough starts to pull away from the side of the bowl. Give the dough a “windowpane test” to ensure gluten strength.

5. Take a large bowl and spray with pan spray to grease the sides.

6. Place dough ball in the greased bowl, pinch the sides of the dough inward to form a ball, then flip the dough right side up to ensure all sides are oiled, then cover the bowl with plastic wrap. Allow to bulk to at least double in size for up to two hours at room temp or place into fridge to bulk overnight. If refrigerating overnight, be sure to take the dough out and set on the counter to come to room temperature for one hour.

7. While dough is proofing, make your filling by placing all ingredients in your mixer or bowl and combing until a paste forms. Set aside for later.

8. Once the dough has doubled in size, remove from the bowl and place on a lightly floured
work surface. Roll the dough mass into a rectangular shape about 8x22". Spread the filling evenly over the dough leaving a “lip” on each side of the long ends. Take a pizza cutter or sharp knife and make a cut down the center of the dough length wise. This should divide the dough now into two strips. Starting from the 22" cut side, roll each dough strip into a jellyroll-like log, making sure to keep the dough tight as you roll.

9. With both strips now rolled, place the two rolls onto a baking sheet lined with parchment. Pinch the ends of the two logs together on one end, then twist the two rolls together and pinch the other end together. Form a ring tucking one end under the other, adjusting the oval-ring shape as desired. Preheat an oven to 350F. Allow the cake to do its final rise for about 40 minutes. Make a wash, whisking together 1 egg, a splash of water and  1 teaspoon of cane syrup. Brush evenly onto the king cake. Bake for 15 minutes, then rotate for the remaining 5-7 minutes for a total of 20-22 minutes, depending on your oven. It should look GBD (Golden Brown and Delicious!).

10. Allow to cool completely before frosting and adding any sprinkles or garnish. Don’t forget, the knife used to cut the cake stays in the box! Laissez les bons temps rouler!