Description
Mardi Gras magic comes alive with this classic King Cake recipe, straight from New Orleans’ festive traditions. Sweet dough swirled with cinnamon and adorned with purple, green, and gold sprinkles promises carnival celebration on your plate.
Ingredients
Scale
Main Ingredients:
- 3.5 cups all-purpose flour
- 2.25 teaspoons (1 packet) active dry yeast
- 2 eggs
- 0.75 cup warm milk (110°F / 45°C)
Filling Ingredients:
- 0.5 cup brown sugar
- 2 teaspoons ground cinnamon
- 0.25 cup unsalted butter (softened)
Glaze and Decoration Ingredients:
- 1.5 cups powdered sugar
- 0.25 cup unsalted butter (melted)
- 0.25 cup granulated sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.5 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Green, purple, and gold colored sugar
- 1 small plastic baby (optional)
Instructions
- Activate the yeast by combining it with warm milk in a compact vessel. Allow the mixture to bloom and become frothy for approximately 5 minutes.
- In a spacious mixing bowl, combine flour, sugar, salt, aromatic spices like nutmeg and cinnamon, and vanilla extract. Create a uniform dry mixture.
- Incorporate eggs, melted butter, and the activated yeast solution into the dry ingredients. Blend until a cohesive, slightly sticky dough emerges.
- Transfer the dough onto a lightly floured surface and knead vigorously for 8-10 minutes. The dough should transform into a smooth, elastic consistency.
- Place the kneaded dough in a greased bowl, cover with a damp cloth, and allow it to rise in a warm environment until it doubles in volume, approximately one hour.
- Prepare the filling by thoroughly blending brown sugar, ground cinnamon, and softened butter into a rich, spreadable mixture.
- Gently roll the risen dough into a rectangular shape, ensuring an even thickness of approximately 10-20 inches.
- Evenly distribute the cinnamon-sugar filling across the dough’s surface, leaving a small border around the edges.
- Carefully roll the dough lengthwise into a compact log, then gently shape it into an oval configuration on a prepared baking sheet.
- Seal the ends of the oval by pinching them together, preventing the filling from escaping during baking.
- Allow the shaped cake to undergo a second rising period of about 30 minutes, covered loosely.
- Preheat the oven to 350°F (175°C) while the dough completes its final rise.
- Bake the king cake for 25-30 minutes until it achieves a golden-brown exterior and sounds hollow when tapped.
- Remove from the oven and let the cake cool completely on a wire rack.
- Craft a smooth glaze by whisking powdered sugar with milk and vanilla extract until it reaches a luxurious, pourable consistency.
- Generously drizzle the glaze over the cooled cake, allowing it to cascade naturally.
- Festively decorate by sprinkling traditional Mardi Gras colors – green, purple, and gold – across the glazed surface.
- Optionally, discreetly tuck a plastic baby figurine within the cake to continue the celebratory tradition.
Notes
- Choose high-protein bread flour for a chewier, more robust texture that holds up better during rising and shaping.
- Ensure yeast activation by using warm milk between 100-110°F to create the perfect foamy environment without killing the yeast.
- Knead the dough thoroughly to develop gluten, which creates a more elastic and smooth cake with better rise and structure.
- Consider dairy-free alternatives like almond milk and vegan butter for those with dietary restrictions while maintaining similar rich flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg