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King Cake Recipe

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4 from 12 reviews

This traditional King Cake recipe combines sweet, spiced dough rolled with cinnamon and sugar, baked to a golden perfection, then topped with a vibrant glaze and festive colored sugars. Perfect for celebrations, especially Mardi Gras, it features a soft, rich dough enhanced by warm spices and lemon zest, with the fun tradition of hiding a baby or trinket inside after baking for a delightful surprise.

Ingredients

Dough

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3/4 cup sugar, divided
  • 1/2 cup butter, softened
  • 1/2 cup warm 2% milk (110° to 115°)
  • 2 large egg yolks, room temperature
  • 1-1/4 teaspoons salt
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon ground nutmeg
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 large egg, beaten (for brushing)

Glaze

  • 1-1/2 cups confectioners’ sugar
  • 2 teaspoons lemon juice
  • 2 to 3 tablespoons water
  • Green, purple and yellow sugars for decoration

Instructions

  1. Mix the Dough: In a large bowl, dissolve the active dry yeast in warm water (110° to 115°). Add 1/2 cup of sugar, softened butter, warm milk, egg yolks, salt, grated lemon zest, ground nutmeg, and 2 cups of flour. Beat the mixture until smooth. Gradually stir in enough of the remaining flour to form a soft, sticky dough, ensuring not to add too much at once to keep the dough tender.
  2. Let It Rise: On a floured surface, knead the dough for about 6 to 8 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm spot until doubled in size, approximately 1 hour.
  3. Form the Cake: Punch down the risen dough and roll it out on a lightly floured surface into a 16×10-inch rectangle. Mix the cinnamon with the remaining 1/4 cup sugar and sprinkle this mixture evenly over the dough, leaving a 1/2 inch border around the edges. Roll the dough jelly-roll style from one long side, pinching the seam to seal tightly.
  4. Shape and Second Rise: Place the rolled dough seam side down onto a greased baking sheet. Pinch the ends together to form a ring shape. Cover the dough and let it rise again in a warm place until it doubles in size, about 1 hour. Once risen, brush the entire dough ring with the beaten egg to achieve a glossy, golden crust when baked.
  5. Bake the King Cake: Preheat the oven to 375°F (190°C). Bake the dough ring for 25 to 30 minutes, or until it turns golden brown. Remove from the oven and place on a wire rack to cool completely.
  6. Hide the Baby: After the King Cake has cooled, insert a small toy baby or trinket from the bottom of the cake. Avoid placing it before baking to prevent melting or damage to the cake and the object.
  7. Glaze and Decorate: Prepare the glaze by mixing confectioners’ sugar, lemon juice, and enough water (2 to 3 tablespoons) to reach a smooth, spreadable consistency. Spread the glaze over the cooled cake and generously sprinkle with green, purple, and yellow sugars to create the traditional Mardi Gras colors.

Notes

  • Test yeast activity by dissolving in warm water and checking for foam within 10 minutes.
  • Use room temperature eggs to ensure better dough incorporation.
  • Kneading time is crucial to develop gluten for a tender and elastic dough.
  • Inserting the baby or trinket after baking prevents melting and contamination.
  • Colored sugars can be substituted or enhanced with colored sanding sugars or edible glitter for more decorative flair.
  • Ensure dough rises in a warm, draft-free place to achieve proper proofing.

Find it online: https://cookedbysarah.com/king-cake-recipe/