Description
Indulge in this unique Louisiana twist on the classic king cake, bursting with succulent crawfish and sweet corn. The savory filling is nestled in a flaky, buttery dough, creating a mouthwatering masterpiece perfect for any celebration.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 package active dry yeast
– 1/2 cup warm milk
– 1/4 cup unsalted butter, softened
– 1 egg
– 1 pound crawfish tails, peeled and deveined
– 2 cups fresh corn kernels
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 teaspoon cayenne pepper
– 1/2 teaspoon smoked paprika
– 1/4 cup chopped fresh parsley
Instructions
1. In a large bowl, combine the flour and salt. Create a well in the center and add the warm milk, 1/4 cup butter, and the egg. Mix until a dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
3. In a medium bowl, mix the cream cheese, 1/4 cup butter, sugar, cayenne pepper, and smoked paprika until well combined.
4. Punch down the dough and roll it out into a large rectangle. Spread the cream cheese mixture evenly over the dough, then top with the crawfish and corn.
5. Roll the dough up tightly, starting from the short side. Pinch the seam to seal and form the dough into a ring, connecting the ends.
6. Place the ring on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
7. Preheat the oven to 375°F.
8. Bake the king cake for 30-35 minutes, until golden brown. Allow to cool slightly before slicing and serving.
9. Garnish with chopped fresh parsley and serve warm.
Notes
For a more traditional king cake appearance, you can add a glaze or sprinkle with colored sugar. This savory version also pairs well with a side salad or gumbo.
- Prep Time: 30
- Cook Time: 35
- Category: Cakes, Pies & Cheesecakes
- Method: Baking
- Cuisine: Cajun/Creole