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King Cake
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Experience the taste of New Orleans with this festive sweet bread, complete with a hidden lucky trinket inside.
Ingredients:
  • 2 (.25 ounce) packages active dry yeast
  • 0.5 cup white sugar
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 0.5 cup butter, melted
  • 5 egg yolks
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon grated lemon zest
  • 1 (8 ounce) package cream cheese
  • 0.5 cup confectioners' sugar
  • 2 cups confectioners' sugar
  • 0.25 cup lemon juice
  • 2 tablespoons milk
  • 1 tablespoon multicolored candy sprinkles
Instructions:
  • In a large bowl, mix together yeast and white sugar in warm milk until creamy. Allow it to stand for about 10 minutes.
  • Mix the egg yolks and melted butter into the milk mixture, then combine the flour, salt, nutmeg, and lemon zest in a separate bowl. Slowly beat in the flour mixture into the milk/egg mixture, adding 1 cup at a time. Once the dough comes together, knead it on a lightly floured surface until smooth for about 8 minutes. Place the dough in a lightly oiled large bowl, cover with a damp cloth, and let it rise in a warm place until doubled in volume for about 2 hours.
  • Combine cream cheese and 1/2 cup confectioners' sugar in a small bowl and mix well. In a separate bowl, mix the remaining 2 cups confectioners' sugar, lemon juice, and 2 tablespoons milk until smooth. Set aside.
  • Transfer the dough onto a floured surface and roll it out into a 6x30 inch rectangle. Spread the cream cheese filling in the center, then fold the long edges together and seal completely. Shape the dough into a long cylinder, then form it into a ring on a greased baking sheet, hiding the baby underneath. Place a greased 2-pound metal coffee can in the center of the ring for support. Cover with a towel and let it rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Bake in a preheated oven for approximately 30 minutes, or until golden brown. Allow the bread to cool after removing from the coffee can. Finish by drizzling the cooled cake with lemon/sugar glaze and decorating it with candy sprinkles.

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