Description
Celebrate Mardi Gras with this show-stopping King Cake featuring a fluffy, brioche-like dough, sweet cinnamon swirl, and vibrant traditional icing. A true taste of New Orleans festivity!
Ingredients
- 1 cup (240ml) whole milk, lukewarm
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup (100g) granulated sugar, divided
- ½ cup (113g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 ½ – 5 cups (540-600g) all-purpose flour, plus more for dusting
- For the Filling:
- ½ cup (100g) light brown sugar, packed
- 2 teaspoons ground cinnamon
- For the Icing:
- 2 cups (240g) confectioners’ sugar
- 3–4 tablespoons lemon juice or milk
- Purple, green, and gold gel food coloring
- 1 small plastic baby (or pecan/bean)
Instructions
- Activate Yeast & Make Dough: Combine lukewarm milk, yeast, and 1 tsp sugar. Let sit 5-10 mins until foamy. Add remaining sugar, melted butter, eggs, and salt. Gradually add flour, kneading 5-7 mins until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm, draft-free place for 1-1.5 hours until doubled.
- Roll & Fill: Punch down dough. Roll into an 18×12-inch rectangle. Mix brown sugar and cinnamon. Spread evenly over dough, leaving a ½-inch border.
- Shape Cake: Roll dough tightly from one long side into a log. Pinch seam to seal. Form log into a ring, pinching ends together. Place on a parchment-lined baking sheet. Insert plastic baby discreetly.
- Second Rise: Cover loosely and let rise for another 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
- Bake: Bake for 25-30 minutes until golden brown and cooked through (internal temp 200-205°F/93-96°C). Cool completely on a wire rack.
- Ice & Decorate: Whisk confectioners’ sugar with lemon juice/milk to form a thick glaze. Divide into three bowls and color purple, green, and gold. Spread a base layer of white icing, then drizzle colored stripes across the cooled cake. Allow to set before serving.
- Prep Time: 45 mins
- Cook Time: 30 mins