January 11, 2021

King Cake with Hazelnut Filling for the Bread Machine

King Cake with Hazelnut Filling for the Bread Machine is a festive and delicious cakey bread. Typically, this cake is served during Mardi Gras season. But, I think that it is too yummy to save for just part of the year. Instead, I think we should make it often! If you’ve never had King Cake, it is a kind of yeast coffee cake. The dough is quite light. My King Cake is filled with a nutty hazelnut filling. Feel free to substitute blanched almonds for the hazelnuts. Then, the cake is topped with a cream cheese icing and colored sugar. All in all, it makes for a wonderful treat.

The Equipment I Used

A Bread Machine- A bread machine is essential for this recipe.
A Food Processor- You will need this to process the nuts and the filling.
A Food Scale- I always recommend using a food scale to weigh your flour and sugar when you are baking.
A Thermometer- Take your King Cake’s temperature to see if it’s done.
A Sifter- Use this to sift your powdered sugar.

The Ingredients Needed for King Cake with Hazelnut Filling for the Bread Machine

Hazelnuts- Be sure to skin your hazelnuts. I just rubbed mine in a towel.
Yeast- Use active dry yeast.
Butter- Make sure to use unsalted butter.
Flour- This recipe calls for all purpose flour.
Food Color- I used the paste food coloring.

How I Made my King Cake

First, I put all the ingredients in my bread machine.
Next, I rolled my dough out into rectangles and spread them with the filling.
Then, I rolled the dough into ropes and connected two together to form a ring.
Next, I let the dough rise for another hour.
Then, I baked the cakes.
Finally, I spread them with the icing and dusted them with the colored sugar.

I really had fun making my King Cake with Hazelnut Filling for the Bread Machine. I hope you’ll try this easy recipe yourself.

King Cake with Hazelnut Filling for the Bread Machine

King Cake filled with hazelnut filling and topped with a cream cheese icing.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Rising Time 2 50

Total Time 3 40

Course Bread

Cuisine American, Cajun, Creole

Servings cakes

Equipment

Bread Machine
Food processor

Ingredients

3 large eggs
1 egg yolk
2 tsp. vanilla extract
8 tbsp. melted butter
½ cup whole milk
⅓ cup sugar (66g)
1 tsp. salt
3½ cups all purpose flour (420g)
1 tbsp. active dry yeast

For the Hazelnut Filling:

1 cup skinned hazelnuts, chopped
⅔ cup sugar (132g)
2 tbsp. almond flour
4 tbsp. softened butter
2 egg yolks
2 tsp. vanilla

For the cream cheese icing:

8 ounces room temperature cream cheese
¼ cup heavy cream
1 cup powdered sugar, sifted (114g)
2 tsp. vanilla extract

For Colored Sugar:

6 tbsp. sugar
gold, purple, and green food color paste

Instructions

Place all the ingredients in your bread machine, in the order recommended by your bread machine manufacturer. Set your machine on the dough cycle.
Meanwhile make the hazelnut filling: In a food processor, process the sugar and hazelnuts into a paste, and then add the rest of the ingredients and process until combined.
When the cycle is complete, empty the dough on to the floured board. Separate the dough into two equal portions. Roll each ball of dough into 4 10 by 8 rectangles. Spread an even layer of filling over all the dough. Then, roll each rectangle, on the long side, up into a rope. Twist the middle of each rope three times. Then, take a rolling pin and slightly flatten each rope into an even thickness.
Divide the ropes between two parchment lined baking sheets. Bring the ropes together to form two rings, and gently press them together to seal them. Cover loosely with plastic wrap and let them rise in a warm place, for one hour. Brush the rings with beaten egg white.
Bake at 350 degrees for 20 minutes, or until they are 180 degrees inside. Let the cakes cool on a wire rack.
Meanwhile make the icing by beating together all the ingredients. Spread the icing all over the top and sides of the cakes. Make the colored sugar by dividing the sugar between 3 little bags. Add a drop of food color paste to each bag and rub the bag together to distribute the dye. Sprinkle the sugar in stripes all over the tops of the cakes.