Shana, I found another recipe that calls has the filling but you may want to do the dough preparation for the other recipe and then follow the fruit filling from the second. The first recipe is supposed to be close to Gambino's version, which if my favorite bakery there.
It's a lot of work so if you want to order one, I have listed the Top 5 bakeries to buy from.
Bake a Mardi Gras King Cake!
Mardi Gras is the last chance to party before the 40 days of Lent, which requires fasting and abstinence. King Cakes (see recipe below) are served at midnight with a glass of champagne punch at the beginning of the celebration. Hidden in each cake is a coffee bean, a penny or a tiny baby. Whoever gets the prize is declared the king or queen of Mardi Gras.
Under the tutelage of Chef Don Averso and Chef Emi Ostrander, the class turned out a kingdom of cakes.
The following recipe is from Bill Hamilton’s baking class at Pensacola Junior College in Florida. A former Navy man, Bill was once stationed locally.
Bill Hamilton’s King Cake with Cream Cheese and Fruit Filling
Makes 2 cakes
Basic King Cake dough
½ cup milk
1 cup (2 sticks) butter
¼ cup warm water
1 envelope dry yeast
½ cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour
Heat milk and stir in butter and sugar. Pour into a large bowl. Mixture should be lukewarm. Beat in the egg yolks and whole eggs.
Mix yeast with warm water. Stir 1 teaspoon sugar and 1 teaspoon flour into the yeast. Set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life. Add it to the milk mixture.
Beat in approximately 2 cups flour until the dough is fairly smooth. Then, gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, put the dough in it and turn it once or twice to grease it lightly all over. Cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 ½ to 2 hours.Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day.
(This recipe makes enough dough for two cakes. Extra dough may be frozen, or make two cakes and freeze one, but do not ice the cake before freezing. Thaw the cooked cake and reheat for 10 minutes in a 375 degree oven. Cool, then ice.)
(for one cake)
16-ounce can cherry, apple or apricot pie filling
8 ounces cream cheese
¼ cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 plastic baby
Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.
If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.
Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.
(enough for one cake)
½ teaspoon almond flavoring
Granulated sugar tinted green, yellow and purple
Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.
Buying a King Cake
Top 5 King Cakes
1. Haydel’s Bakery
4037 Jefferson Highway, Jefferson LA 70121
Trying to pick a number one king cake is like trying to decide if I like the gumbo better at Commander's or Antoine's. My standard response to such questions is along the lines of either "I don't get into religious discussions," or "Why not eat both?" Haydel's is one of the first king cakes I'll pick up every year. If I have to buy king cakes for clients, or to send out of town, I call Haydel's. Haydel's was one of the first bakeries to FedEx king cakes to other parts of the world, and they've really got the process down pat. In addition to making a positively excellent iced king cake, each Haydel's cake comes with a little porcelain figurine, reminiscent of earlier days when the baby baked in the cake was like a little china doll. The baby inside is still plastic, and the figurine is now a collector's item. The figure is something different each year, like a Mardi Gras Indian, or a float, or a grand marshal from a brass band. Neat little reminders of Carnival you can keep on your desk all year 'round.
2. Randazzo’s Bakery
601 W. Judge Perez Dr., Chalmette
Once upon a time, there was only one Randazzo's Bakery, down in Chalmette. It was a real treat when you had someone in your office who lived down in Da Parish, and it was their turn to bring in a king cake, because Randazzo's was and is one of the best. There has been a great deal of turmoil in the Randazzo family. When the founding Randazzo passed on, he left the bakery to his sons, but their children have since split off into other businesses. This one is the original, however, and if you're ordering from out of town, you don't have to fret over going all the way down into Da Parish.
2. Manny Randazzo’s King Cakes
3784 Veterans Blvd., Metairie, LA 70001
Manny Randazzo is one of the third generation of the family, and he's brought the Randazzo king cake to Metairie. This is great for those who live and/or work in Metairie, since it's so difficult to get down to Da Parish. Manny Randazzo's is the king cake I pick up most often, mainly because their Veterans location is so easy for me to get to when I'm running around from client to client.
3. Goodchildren Bakery Shoppe
5001 E. Judge Perez Drive, Mereaux
Operated by another branch of the Randazzo family, Goodchildren is still down in Da Parish, on Judge Perez. If you really want to keep the tradition alive, you gotta get someone in your office who lives in Chalmette or points south to bring a cake from Goodchildren in. Sure, Manny Randazzo's is good, and if I was buying only one king cake this season, I'd pick theirs. Point is, I don't get only one, so one of each is a must.
5. McKenzie's Pastry Shoppes
3847 Desire Parkway, New Orleans, LA 70126