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Mardi Gras King Cake
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
240 minutes
Mardi Gras King Cake: Sweet, colorful cake with cinnamon, sugar, pecans, and a surprise baby inside.
Ingredients:
  • 1 cup milk
  • 0.25 cup butter
  • 0.66666668653488 cup warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 0.5 cup white sugar, divided
  • 2 eggs
  • 1.5 teaspoons salt
  • 0.5 teaspoon freshly grated nutmeg
  • 5.5 cups all-purpose flour
  • 0.66666668653488 cup chopped pecans
  • 0.5 cup all-purpose flour
  • 0.5 cup raisins
  • 1 tablespoon ground cinnamon
  • 0.5 cup melted butter
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1 plastic baby doll
  • purple, green, and gold sanding sugar
Instructions:
  • Prepare the ingredients.
  • Make the dough: Warm milk in a saucepan over medium heat until steaming and small bubbles form, about 5 minutes. Remove from heat and stir in butter until fully melted and combined, around 2 minutes. Let the mixture cool to room temperature, approximately 15 minutes.
  • Combine warm water, yeast, and 1 tablespoon of sugar in a large bowl. Allow it to sit until it becomes foamy, which should take around 10 minutes.
  • Combine the cooled milk mixture, eggs, salt, nutmeg, and remaining 7 tablespoons of sugar with the yeast mixture. Whisk until fully combined, approximately 30 seconds.
  • Using an electric mixer fitted with a dough hook attachment, gradually incorporate flour into the yeast mixture, adding one cup at a time. Mix on medium speed until dough forms, approximately 3 minutes.
  • Place dough on a lightly floured surface and knead until it is smooth and elastic, gradually adding more flour as necessary, for 8 to 10 minutes.
  • Transfer the dough to a generously oiled large bowl, ensuring the dough is coated. Cover with a damp cloth or plastic wrap and allow it to rise in a warm spot until doubled in volume, approximately 1 1/2 hours. Once risen, deflate the dough by punching it down and then divide it in half.
  • Transfer the dough back to a lightly floured surface and roll out each half into a 10x16-inch rectangle, using extra flour on the surface and rolling pin as necessary.
  • Prepare the filling by mixing brown sugar, pecans, flour, raisins, and cinnamon in a bowl. Drizzle melted butter over the mixture and stir until it becomes crumbly.
  • Evenly spread 1 cup of the filling over the dough, using your hands or a spatula to gently press it in.
  • Roll each dough rectangle tightly from one of the long ends to form a log.
  • Shape each roll into an oval ring by bringing the ends together and sealing the seams. Place the rings seam side down on a parchment-lined baking sheet. Use scissors to make cuts 1 inch apart, going 1/3 of the way through each ring.
  • Cover the dough with plastic wrap or a damp towel and allow it to rise in a cozy spot until it doubles in size, around 30 to 45 minutes. During this time, preheat the oven to 375 degrees F (190 degrees C).
  • Place both rings in the preheated oven on separate racks, one in the upper third and the other in the lower third. Bake until golden brown and a toothpick inserted in the center comes out clean, or when a thermometer reads 190 F, approximately 25 minutes. Rotate the sheet trays halfway through baking for even browning. Expect some filling to leak out as they bake.
  • Gently insert 1 doll into the bottom of each warm cake. Allow them to cool for approximately 30 minutes.
  • Prepare the glaze by whisking confectioners' sugar and 2 tablespoons of water in a small bowl until smooth. Add an extra tablespoon of water if needed to achieve your desired consistency.
  • Evenly coat both warm cakes with the glaze.
  • For added sweetness and sparkle, generously scatter sanding sugar over the glaze while it's still fresh.

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