Nutella And Banana Stuffed King Cake with Peanut Butter Glaze

Since Carnival season is nearly 2 months long this year, we all have an obscene amount of time to try out amazing king cake flavors we might not have considered in a more restrictive time line. As a result, and with the help of the incredible KitchenAid stand mixer my always-thoughtful husband got me for Christmas, I have jumped right in. Yesterday, craving something sweet and salty, I decided to play with the classic peanut butter/chocolate combination, and throw in some fruit for, er, health... The result is delicious but not overly rich, and the recipe is below.

Ingredients

For dough:

1/4 oz packet of yeast

1/2 cup hot water

1/2 cup warm milk

1 tsp salt

1 lg, cold egg

1/3 cup melted butter

4-5 c flour (I use all purpose, bread flour works, too)

For filling:

6-10 tbsp nutella

2 bananas

Brown sugar

For glaze:

4 tbsp hot water

1-2 c confectioners sugar

1-2 tbsp smooth peanut butter

Process:

First, you must make the dough. **The most important and problematic part of this entire recipe is making 100% sure that your yeast activates and your dough rises properly. I heat a mug of water to boiling and put it in the microwave with both my yeast and later my bowl of dough after kneading.**

--First, combine the packet of yeast and the 1/2c hot water and place in a warm place to activate, such as above-mentioned (off) microwave

--Combine milk, butter, salt, egg, and 1-2c flour in stand mixer or large bowl w/hand mixer until smooth and not splashing

--Add yeast mixture (make sure it is bubbling or frothy)

--Continue to add flour until the dough can be handled without sticking to your fingers. (Usually 4-5 c total)

-- Take dough out and knead on floured surface 5 mins until elastic (You can also use dough hooks to knead, but I like to get my hands involved in this stage). Add flour as you knead if stickiness arises. 

-- When dough is smooth and elastic, roll into a ball and place in an oiled, large bowl (dough will double, plan accordingly). Flip dough once so both sides are greased, cover with towel, and place in warm spot. (An oven w/ a pot of boiled water is also great)

--Let rise until doubled in size, about one hour
**If your dough does not rise properly (you'll know), you can fix it! Don't start over. There are a few strategies to reseed yeast. I do 1/8 oz yeast in 1/4 cup hot water, activate, and knead that slop thoroughly into the dough, adding flour. It's messy but effective. Then you have to wait another hour.**

--When dough has doubled, punch down into bowl, and take it out onto a clear, floured surface. Roll into a 17in x 9in(ish) rectangle. It should be about 1/2in thick

--Spoon ample amt of nutella along the length of the center of the rectangle

--Cut bananas in half lenth-wise and slice 1/4 in thick. Sprinkle on top of nutella

--Sprinkle brown sugar over bananas

--Brush egg wash, oil, or water along one long edge of the dough, and roll the other edge over to come to rest on the oiled edge, forming a tube with filling in the middle. Pinch edges together

--Pull ends of the roll together to make a circle and pinch them together. Transfer the circle to a baking sheet (greased or lined with parchment paper)

--Heat oven to 350 and allow dough to double again, about 40mins

--Once risen, bake 30 mins or until golden and outside stands up to light flicking

--Make glaze: combine whatever ratio of confectioner's sugar, peanut butter, and hot water gives you the texture you desire. I like mine thick and use about 1 1/2 c sugar, 2 tbsp peanut butter, and 4 tbsp water

-spoon glaze over slightly cooled cake and sprinkle with confectioner's sugar, if desired

Cut in slices and Enjoy! (You can pop a pecan, bean, or plastic baby through the bottom after baking if you so desire)