Description
A festive Mardi Gras treat with a sweet cinnamon filling, colorful icing, and a hidden baby figurine for a fun surprise!
Ingredients
Scale
- 4 ½ cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup whole milk, warmed to 110-115°F
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- ¼ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- ½ teaspoon orange zest
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups powdered sugar
- ¼ cup milk, plus more as needed
- ½ teaspoon vanilla extract
- Purple sanding sugar
- Green sanding sugar
- Yellow sanding sugar
- 1 plastic baby figurine
Instructions
- Prepare the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy.
- Combine Wet Ingredients: In a medium bowl, whisk together the melted butter, eggs, water, vanilla extract, lemon zest, and orange zest.
- Combine Wet and Dry: Pour the yeast mixture and the wet ingredients into the bowl with the dry ingredients. Use a wooden spoon or a stand mixer with a dough hook attachment to mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 6-8 minutes.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling:
- Cream the Butter and Sugar: In a medium bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Dry Ingredients: Add the flour, cinnamon, and nutmeg to the butter mixture and mix until well combined.
- Assemble the King Cake:
- Punch Down the Dough: Gently punch down the risen dough to release the air.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the filling evenly over the dough, leaving a ½-inch border along one of the long edges.
- Roll Up the Dough: Starting from the opposite long edge, tightly roll up the dough into a log.
- Form the Ring: Carefully transfer the log to a baking sheet lined with parchment paper. Gently pinch the ends together to form a ring.
- Second Rise: Cover the ring with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-45 minutes.
- Bake the King Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the King Cake for 25-30 minutes, or until it is golden brown.
- Cool: Remove the King Cake from the oven and let it cool completely on a wire rack before icing.
- Ice and Decorate:
- Prepare the Icing: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until the icing reaches your desired consistency.
- Ice the Cake: Spread the icing evenly over the cooled King Cake.
- Add Colored Sugar: Immediately sprinkle the purple, green, and yellow sanding sugar over the icing in alternating sections.
- Insert the Baby: Carefully insert the plastic baby figurine into the bottom of the cake.
Notes
- Nut Filling: Add ½ cup of chopped pecans or walnuts to the filling for extra flavor and texture.
- Cream Cheese Filling: For a richer filling, mix 4 ounces of softened cream cheese with the butter and brown sugar.
- Chocolate Chips: Sprinkle ½ cup of chocolate chips over the filling before rolling up the dough for a chocolatey twist.
- Citrus Glaze: Instead of vanilla icing, make a citrus glaze by whisking together powdered sugar with orange or lemon juice.
- Make Ahead: The dough can be made ahead of time and refrigerated overnight. Let it come to room temperature before rolling out and filling.
- Freezing: Baked and cooled King Cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw completely before icing and decorating.
- Yeast Proofing: Always proof your yeast before adding it to the other ingredients. This ensures that the yeast is active and will properly leaven the dough. If the yeast doesn’t foam after 5-10 minutes, it’s likely dead and you’ll need to use fresh yeast.
- Warm Environment for Rising: A warm environment is crucial for the dough to rise properly. You can create a warm environment by placing the bowl in a slightly warmed oven (turned off) or in a warm spot in your kitchen.
- Don’t Overbake: Overbaking can result in a dry King Cake. Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
- Even Sugar Distribution: To ensure even distribution of the colored sugar, sprinkle it generously and immediately after icing the cake. The icing will act as a glue to hold the sugar in place.
- Prep Time: 45 minutes
- Cook Time: 30 minutes