Quick King Cake

Ingredients

• For the king cake:
• 2/3 cup golden raisins
• 1/4 cup bourbon
• 1 tablespoon finely grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup toasted pecans, chopped
• 3/4 cup packed dark brown sugar
• 4 ounces cream cheese, chilled and cut into small pieces
• 2 tablespoons chopped candied ginger
• 1 tablespoon all-purpose flour, plus additional for dusting counter
• 1/4 teaspoon salt
• 1 package Dufour brand puff pastry, thawed according to package instructions
• 1 fava or kidney bean, or plastic baby doll
• 1 large egg yolk
• 2 tablespoons heavy cream
• For the glaze:
• 1 1/2 cups confectioners' sugar
• 3 tablespoons heavy cream
• 2 tablespoons bourbon
• 1/8 teaspoon salt
• Colored sanding sugar for decorating

Directions

1. Set an oven rack in the center of the oven and heat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
2. Combine the raisins, bourbon, orange zest, cinnamon, and nutmeg in a small bowl for the microwave, or use a small saucepan on the stove. Heat until the raisins have taken in most of the liquid, about 2 minutes in the microwave or 5 minutes in the saucepan. Set aside until it reaches room temperature, 5 to 10 minutes.
3. In a large bowl, use 2 dinner knives to cut the pecans, brown sugar, cream cheese, ginger, flour, and salt together until the mixture looks like rough crumbs. You can also use your fingertips for this part if that feels easier. Stir in the cooled raisin mixture.
4. Sprinkle flour over a clean, dry work surface, and flour your rolling pin as well. Roll the pastry into a 20- by 15-inch rectangle. Spread the filling evenly across the dough, keeping a 1-inch border clear on every side. Nestle the fava somewhere in the filling.
5. From one long side, roll the dough into a log. Move it to the prepared baking sheet, curve it into an oval, and pinch the ends together to close them. Whisk the egg yolk with the cream, then brush that mixture over the pastry.
6. Bake until the cake is puffed and deeply golden, 30 to 35 minutes. Move it to a cooling rack and let it cool to room temperature, about 1 hour.
7. Whisk the confectioners' sugar, cream, bourbon, and salt in a medium bowl. Spoon the glaze over the cooled cake, add the sanding sugar, and serve.