I was feeling a bit homesick for the south today and decided I would make a King Cake to celebrate Fat Tuesday (which falls on March 8 this year). I had some other things I was working on today and did not really have time to make my own yeast dough, so.........
I used a ball of thawed pizza dough! It isn't brioche or challah dough but for what it is, it came out pretty tasty.
Here is what I did:
Just beat one package of room temperature cream cheese with one cup of powdered sugar. Fold in the zest from one lemon, a teaspoon of vanilla and a pinch of salt.
Roll your dough out on a floured surface into a long (as long as you can get it), narrow rectangle (about six inches wide). Smear the cream cheese on the surface leaving a one inch border around the edge. The cake typically has a small plastic (traditionally porcelain) baby baked into it but I didn't really feel comfortable baking plastic at 350° so I tossed a pecan onto the filling. Tightly roll the long edge and seal with cream.
Place the dough on a parchment lined baking sheet and fashion it into a circle. Brush the two ends of the circle with cream and press to seal. Brush the top and sides of dough with cream. Bake at 350° for 25 to 30 minutes or until the dough is nice and golden brown. While it cools, mix two cups of powdered sugar with lemon juice until it is thick but will still drip off a spoon. Drizzle over the cake and immediately top with green, purple and gold or yellow sprinkles.
Here is a fairly in depth description of the King Cake and it's history.