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Quick Mardi Gras King Cake
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Prep Time:
1 hour
Total Time:
3 hours 30 minutes
Celebrate with colorful, braided cinnamon cakes.
Ingredients:
  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 1 package (2 1/4 teaspoons) Rapid Rise yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 2 eggs
  • 6 tablespoons unsalted butter, softened, cut into 12 pieces
  • 2/3 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • Dark green, purple, and yellow or gold sugars, if desired
  • Miniature plastic baby, if desired
Instructions:
  • Combine 2 1/2 cups of flour and yeast in the stand mixer's bowl using the paddle attachment on low speed for 30 seconds.
  • Warm the mixture of milk, sugar, and salt in a small saucepan over medium heat until the sugar dissolves and the milk reaches a temperature range of 120°F to 130°F.
  • With the mixer running on low speed, gradually pour in the liquids until incorporated. Add the eggs one at a time and mix until a shaggy dough forms. Switch from the paddle attachment to the dough hook. Slowly incorporate the remaining 1 cup of flour, adjusting as needed to achieve a soft dough. Add the softened butter gradually, allowing each piece to be absorbed through kneading.
  • Knead on low for 8 minutes until the dough clears the sides of the bowl. Adjust stickiness by adding 1 tablespoon of flour at a time or spritzing with water if dry. Scrape the dough off the hook every 2 minutes.
  • Transfer the dough onto a lightly floured surface and knead briefly by hand until it is smooth and elastic. Shape the dough into a ball and place it in a greased bowl, ensuring the greased surface is on top. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • As the dough chills, prepare the cinnamon filling. Mix brown sugar and ground cinnamon in a small bowl. Combine the butter with the cinnamon mixture and stir well.
  • Roll out the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough, then fold the dough in half to cover the filling. Press down firmly to seal. Cut the dough into three long strips and braid them together. Press the tops of the strips and the ends together. Gently stretch the braid back to 20 inches, shape it into a circle or oval, and press the edges to seal.
  • Place the dough on a parchment-lined or greased baking sheet, cover it with plastic wrap, and allow it to rise until doubled, which should take about 1 hour. While the dough is rising, preheat the oven to 350°F. Bake the cake until golden brown, for approximately 20 – 35 minutes. After removing it from the oven, let it cool for 10 minutes on the baking sheet before transferring to a cooling rack to cool completely. To conceal the hidden baby inside the cake, if desired, carefully make a small slit on the bottom of the cake and insert the miniature plastic baby after the cake has cooled.
  • Prepare a smooth icing by combining powdered sugar, milk, and vanilla in a small bowl. Adjust the consistency by either adding more milk if it's too thick or powdered sugar if it's too thin.
  • Drizzle the icing generously over the cake and quickly scatter the colored sugar in a vibrant, triple-hued pattern.

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