Dessertsbellyfull
Mardi Gras King Cake
With a sweet cinnamon sugar filling and glaze decorated with sanding sugar, this Mardi Gras King Cake is a must-make for any Mardi Gras celebration.
👥 10 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 30 min🔥 Cook: 35 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- wooden spoon
- knife
- spatula
- baking sheet
- oven
📝 Preparation Steps
1
MAKE THE DOUGH
2
In a small bowl, sprinkle 1 tablespoon instant dry yeast and 1 tablespoon sugar over 1 cup lukewarm whole milk. Let bloom and a frothy layer develops on top; about ⏱️ 5 minutes. (If the yeast doesn’t foam, it isn’t good anymore. Toss it and start over.)
instant dry yeast1 tablespoonlukewarm whole milk (around 105-110°F)1 cupwhole milk2 tablespoons
3
In a large bowl, whisk together the 3 & 1/2 cups of flour, 1/3 cup sugar, and 1/2 tablespoon coarse salt. Make a well in the center and add the 2 room temperature beaten eggs, 1 teaspoon vanilla extract, and 1/4 cup unsalted melted butter. Mix together with a wooden spoon, pulling in a little flour at a time from the sides of the bowl. Stir in the yeast mixture. Mix to combine until a shaggy dough is formed.
tablespoon coarse salt1/2large eggs (, room temperature, lightly beaten)2vanilla1 teaspooncup unsalted butter (, melted)1/4salted butter (, melted)2 tablespoonsbutter (, melted)2 tablespoons
4
Turn out onto a lightly floured surface and knead well for about ⏱️ 6-8 minutes. If the dough is very sticky, work in a teaspoon of flour at a time until the dough is smooth, pliable, not wet, and holds a ball-shape.
5
Lightly oil the inside of a large bowl. Place dough inside; cover with plastic wrap in a warm, draft-free place. Let rise until doubled in size, ⏱️ 60-90 minutes. (OPTIONAL: You can transfer the covered bowl to the fridge and chill for ⏱️ 8 hours/overnight so it can rise further and deepen the flavor.)
6
MAKE THE FILLING
7
Combine the brown sugar, granulated sugar, flour, cinnamon, and butter, mixing to combine. Set aside. (see note below for a cream cheese filling instead.)
cup + 1 tablespoon granulated sugar (, divided)1/3granulated sugar2 tablespoonsground cinnamon1 teaspooncup unsalted butter (, melted)1/4salted butter (, melted)2 tablespoonsbutter (, melted)2 tablespoons
8
ROLLING AND SHAPING
9
On a lightly floured surface, punch down the dough.
10
Lightly dust the top of the dough and a rolling pin with flour. Roll the dough out to approximately a 10x16-inch rectangle, with the short edge closest to you. Using a bench scraper, sharp knife, or pizza cutter, evenly cut in half lengthwise to create two long rectangles.
11
Crumble the cinnamon filling evenly over the dough. (If using the cream cheese mixture, using an offset spatula, spread it evenly over the entire surface, leaving a 1/2-inch border.)
ground cinnamon1 teaspoon
12
Starting from the long side, using both hands, tightly roll each rectangle into a log (as if you were making cinnamon rolls), pressing to seal where the seam is.
ground cinnamon1 teaspoon
13
Twist the two logs together into a rope braid, then transfer to a parchment lined baking sheet, shaping into an oval and pinching the ends together. Cover lightly with plastic wrap and allow to rise at room temperature for ⏱️ 1 hour until nice and pillowy.
14
PREHEAT OVEN AND BAKE
15
⏱️ 15 minutes before the end of rising, preheat oven to 350 degrees F with a rack in the center position. Once oven is fully preheated, remove plastic wrap from the dough.
16
Brush loaf all over with the egg wash, making sure to get in the cracks and along the sides of the loaf.
egg wash (1 egg beaten with 1 tablespoons water – you may not need it all)
17
Bake for ⏱️ 25-35 minutes, until golden brown and a toothpick inserted deep into the loaf should come out clean. (For exact doneness, an internal temperature should register 190°F in the very middle with an instant-read thermometer.)
18
COOL AND COVER WITH ICING
19
Remove from oven and transfer to a wire rack to cool completely. Stick a plastic baby figurine into the cake, pushing it down to hide it.
20
Make certain that the bread has cooled completely before frosting it. It needs to be close to room temperature to set properly before slicing.
21
In a medium bowl, whisk together the powdered sugar, milk, butter, and vanilla until smooth. The frosting should be thick, but pourable. Add more or less powdered sugar and/or milk to get the proper consistency.
powdered sugar1 cupcup unsalted butter (, melted)1/4salted butter (, melted)2 tablespoonsbutter (, melted)2 tablespoonsvanilla1 teaspoon
22
Drizzle the frosting over the king cake, spreading it with a spatula if needed for even coverage. Sprinkle evenly with the purple, green, and yellow sanding sugar before the frosting hardens.
Sanding sugar (purple, green, and yellow)
23
Slice and serve. Whoever gets the slice with the baby is crowned king or queen for the day!
Nutrition Facts
calories
396 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
29 g
sodium Content
414 mg
protein Content
7 g
trans Fat Content
0.4 g
cholesterol Content
65 mg
carbohydrate Content
66 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...