King Cake with Mascarpone Filling

A delicious twist on a New Orleans classic Mardi Gras dessert.

Bread:

1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/2 cup warm milk (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1 pecan half, uncooked dried bean or King Cake Baby (optional)

Filling:

8 oz. Mascarpone Cheese
2-3 teaspoons cinnamon (or to taste)
2-3 tablespoons sugar (or to taste)

Glaze:

2 cups sifted powdered sugar
1 tablespoons lemon juice
3 tablespoons water
Purple, green and gold sugar crystals

Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. (Note: if yeast mixture does not bubble, yeast is likely inactive) Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top. Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours).

Nutritions

Calories
4915

Sodium
5902mg
245% DV

Fat
83g
127% DV

Protein
375g
751% DV

Carbs
671g
228% DV

Fiber
25g
102% DV