adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

King Cake
0 Likes
Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
190 minutes
Make a festive Mardi Gras king cake with cinnamon-sugar filling at home. Follow this guide for a colorful celebration cake with a hidden baby inside.
Ingredients:
  • For the dough:
  • 1/2 cup milk, any fat percentage
  • 1 tablespoon honey
  • 2 1/4 teaspoons (7 g or 1 package) active dry yeast
  • 1/2 cup (115 g or 1 stick) unsalted butter, cut into cubes
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3 to 3 1/4 cups (420 to 455 g) all-purpose flour
  • For the filling:
  • 4 tablespoons unsalted butter, cubed
  • 2/3 cup (145 g) packed dark brown sugar
  • 1/4 teaspoon kosher salt
  • For the egg wash:
  • 1 large egg yolk
  • 1 tablespoon water
  • For the glaze and color sugar coating:
  • 1 1/2 cups (175 g) powdered sugar
  • 2 to 3 tablespoon milk
  • Purple, green and yellow colored sugar
  • 1 tiny toy baby
Instructions:
  • Gently heat milk with honey in a saucepan until warm and honey dissolves. Remove from heat. Let cool to about 100°F, then sprinkle yeast over milk. Allow to sit for 5 minutes until small bubbles appear. If no bubbles form, start over with fresh yeast.
  • Place cubed butter in a microwave-safe bowl and microwave for 30-45 seconds until mostly melted, leaving some chunks for texture.
  • In a large bowl or stand mixer bowl, combine the milk mixture and butter, ensuring to scrape down the sides and bottom. Add eggs, salt, cinnamon, nutmeg, vanilla, and almond extract (if desired). Whisk together until blended for about 5 to 10 seconds on medium speed with a mixer whisk attachment, or by hand, just until combined.
  • Using the dough hook attachment, mix 3 cups of flour into the liquid on low speed until fully absorbed. Increase to medium speed until a rough dough forms and pulls away from the sides of the bowl. Knead for 5 minutes until a smooth, supple dough forms. Adjust by adding 1 tablespoon of flour at a time if the dough is too wet. Aim for a pliable dough, not too sticky to handle.
  • Allow the dough to rest: Grease a bowl lightly to prevent sticking. Shape the dough into a smooth ball and place it in the bowl. Cover with plastic wrap and let it rise in a warm spot for 1 hour or until doubled in size.
  • Prepare the filling: Melting the butter really enhances the flavors. Simply place the butter in a microwavable bowl and microwave for 30-45 seconds until fully melted. Mix in the brown sugar, cinnamon, nutmeg, and salt until a rich paste forms. Set the delicious mixture aside to use later.
  • Prepare and roll the dough: Line a rimmed baking sheet with parchment paper or a silicon baking pad. Roll out the doubled dough onto a clean surface into a thin 10x24-inch rectangle. Spread cinnamon sugar filling evenly, leaving a 1-inch border at the top. Roll up the dough tightly into a log, sealing the edge. Rotate the log so the sealed edge is at the bottom.
  • Split the dough log in half lengthwise using a sharp knife, then twist the two halves together with the cut side facing up. Transfer the twisted dough to a baking sheet and shape it into a ring, tucking the ends underneath to seal.
  • Allow the dough to rise again: Cover the dough with plastic wrap and let it sit in a cozy spot until it doubles in size and becomes puffy, for approximately 45 to 60 minutes.
  • Once the dough has been left to rise for about 30 minutes, preheat the oven to 350°F.
  • Prepare the egg wash by mixing the egg yolk and water. Gently brush it over the risen ring. Bake until the top is golden brown and tap it to hear a hollow sound, about 25-35 minutes or until the center reaches 195°F to 200°F with an instant-read thermometer. It's normal if some filling oozes out during baking.
  • Let the cake cool on the baking pan for 10 minutes. Loosen it with a spatula, transfer to a wire rack, and let it cool to room temperature. Insert the baby into the cake discreetly at the bottom.
  • Prepare the glaze by sifting the powdered sugar into a medium-sized bowl. Mix in 2 tablespoons of milk and vanilla, stirring until a thick, yet pourable glaze forms. Adjust the thickness by adding more milk, 1/2 teaspoon at a time, if needed.
  • To finish and serve the cake, place the cooled cake on a wire baking rack over a rimmed baking sheet. Pour the glaze over the cake, ensuring it covers the top completely. Sprinkle colored sugar over the wet glaze to allow it to adhere. Let the glaze and sugar dry before transferring the cake to a serving platter. Enjoy your creation and share your feedback! Thank you for using our recipe!

Similar Recipes