Olive Oil King Cake
1 cup whole milk
1/4 cup granulated sugar
1 teaspoon salt
4 cups all purpose flour
2 1/4 teaspoons yeast
4 tablespoons Gil’s Gourmet California Extra Virgin Olive Oil (plus 2 tablespoons to grease the bowl)
2/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
8oz cream cheese, softened
2 cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
green, purple and yellow sprinkles
Place milk, sugar, and salt in a small saucepan and heat over medium-low heat, stir to combine. Once the milk mixture reaches 135-140°F and the sugar has dissolved, remove from the heat.
Place flour and yeast in the bowl of a stand mixer fitted with the dough hook attachment, stir to combine. While the mixer is running on low, add eggs, warm milk, and olive oil. Continue to mix until a slightly sticky dough ball forms. Remove the dough from the mixer and place in a greased bowl, cover and set aside in a warm spot. Allow dough to rest for 1 hour or until it has doubled in size.
While the dough is rising, place brown sugar, cinnamon, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined, set aside.
Once the dough has doubled, remove from the bowl onto a lightly floured work surface. Roll the mixture into a large rectangle (20 inches x 10-12 inches), and spread with cinnamon cream cheese filling, leaving a 1 inch border around the entire edge of the dough. Fold the dough in half and press around the border to seal.
Cut the dough into 3 long strips and braid. Pinch the ends together, forming a circle. Transfer to a parchment lined baking sheet, cover, and set aside to rise for another hour (or until the dough has doubled again).
Preheat oven to 350°F. Bake cake for 20-25 minutes or until golden brown and cooked through. Let cool completely at room temperature before decorating.
For the icing, combine powdered sugar, milk, and vanilla in a large bowl, whisk until blended. Drizzle icing over cooled cake and decorate with colored sprinkles.