Yucatán-Style Cream Cheese-Filled Bundt Cake

Marielle Henaine
This brioche bread is a traditional bundt cake from the Mexican state of Yucatán that will delight the most demanding palates with its fluffy and soft texture, a decadent cream cheese filling, and an irresistible glaze with a subtle touch of orange zest. Best enjoyed with a cup of coffee, this Yucatán-style cream cheese-filled bundt cake is a drool-worthy dessert you cannot miss!
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Ingredients
8
Portions
  • 11 grams yeast
  • 1/2 cups milk, lukewarm
  • 4 cups flour
  • 1/2 cups sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup butter, at room temperature
  • 1 tablespoon orange zest
  • 1 1/2 cups cream cheese, for the filling
  • 1/4 cups butter, at room temperature, for the filling
  • 3/4 cups icing sugar, sifted, for the filling
  • 1 teaspoon vanilla essence, for the filling
  • 1 egg yolk, for brushing
  • 3/4 cups icing sugar, sifted, for the glaze
  • 1/4 cups milk, for the glaze
  • 1 tablespoon orange zest, for the glaze
Preparation
2h
20 mins
Easy
  • Preheat oven to 356 °F.
  • For the dough: In a bowl, hydrate yeast in lukewarm milk. Let rest for 10 minutes.
  • On a surface, mix flour, sugar, salt, and eggs. Add hydrated yeast little by little and knead until a firm and homogenous dough is formed. Add butter and keep kneading until the dough is elastic and incorporated.
  • Place dough in a previously greased bowl. Cover and let rise in the fridge for 1 hour or until dough doubles its size.
  • For the cream cheese filling: Beat cream cheese and butter for 5 minutes. Add previously sifted icing sugar and vanilla essence. Beat until firm and homogenous. Refrigerate.
  • Punch down dough and roll out with a rolling pin. Place cream cheese filling and roll.
  • Place dough in a previously greased tube pan. Cover with a kitchen towel or plastic wrap. Let rise for 30 minutes.
  • Brush with egg yolk. Bake for 40 minutes at 356 °F. Cool and unmold.
  • For the glaze: Mix icing sugar, milk, and orange zest until a semi-liquid consistency is obtained. Cover bundt cake with glaze. Refrigerate for 10 minutes.
  • Serve Yucatán-style cream cheese-filled bundt cake and pair with a cup of coffee.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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