I made a king cake using the dough recipe from this post, but used an apple filling (from apple twist recipe on this site).

On the positive side, the dough came together nicely, and formed a soft stretchy dough. After the bulk ferment, I put the dough in the refrigerator as I find that it is much easier to handle a sticky enriched dough when it is relatively cold. I rolled the dough out as directed and spread out my filling, rolling it up and sealing as shown in the post. The baked cake was nice and tender and had an excellent flavor.

On the negative side, I had a blow out and leakage of the filling in a couple of places. I am wondering if I had put the filling in as an enclosed log (as directed in the original recipe, but not in the blog post), would that have been better or worse? The filling would have been less spread out, but the dough enclosing it would have been thinner.

All in all, it was a success you can cover a multitude of sins if you use enough icing.

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