King Cake Recipe
A festive twist on sweet bread that brings Mardi Gras flair right to your kitchen—soft, cinnamon-kissed layers topped with vibrant purple, green, and gold sugar.
Ingredients
- 1 cup warm whole milk (110°F) use 2% or almond milk for dairy-free
- 2¼ tsp active dry yeast (1 packet) Fleischmann’s works great
- ¼ cup granulated sugar or coconut sugar for a lower glycemic index
- 3½ cups all-purpose flour or swap 1 cup for whole wheat pastry flour
- 1 tsp salt
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled can use coconut oil, melted
- 1 tsp vanilla extract
- ¼ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ cup powdered sugar
- 1-2 tbsp milk or Greek yogurt (for glaze)
- ½ cup Purple, green, and gold sanding sugar about ½ cup each
- Plastic baby figurine or dried bean (optional)
Instructions
- In a large bowl, whisk warm milk, yeast, and 1 tbsp granulated sugar. Let sit 5–7 minutes until frothy—if it stays flat, your yeast may need replacing.
- Stir in melted butter, remaining sugar, eggs, and vanilla. Gradually add flour and salt, mixing with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured counter and knead 6–8 minutes until elastic—think “stretchy windowpane.” Use a stand mixer with a dough hook if you have one.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot 1–1½ hours until doubled. A draft-free oven (light on) works wonders.
- Gently deflate dough, roll into a 12×18-inch rectangle. Mix brown sugar and cinnamon; sprinkle evenly. Roll tightly from long edge into a log.
- Transfer log to a parchment-lined baking sheet, join ends to form a circle, pinching seams. Cover lightly with a tea towel and let rest 30 minutes.
- Preheat oven to 350°F. Brush dough with milk or beaten egg for a glossy finish. Bake 25–30 minutes until deep golden and hollow-sounding when tapped.
- Transfer to a wire rack. Whisk powdered sugar with milk or Greek yogurt until pourable; drizzle over warm cake. Immediately sprinkle colored sugars in Mardi Gras stripes.
- If using, tuck the plastic baby under the ring or place inside a slice when serving—tradition says the finder hosts next year’s party!
Notes
Dough Stickiness: If your dough feels too wet, sprinkle extra flour 1 tbsp at a time; you want soft, not stiff. Glaze Consistency: Too runny? Add more powdered sugar; too thick? Thin with a drop of milk. Even Coloring: For precise stripes, use a small offset spatula to guide sanding sugar lines. Testing Doneness: An instant-read thermometer should read 190°F in the center. Altitude Adjustment: Above 3,000 ft, decrease yeast by ¼ tsp and add 1–2 tbsp extra flour. Baby Safety: If hiding the porcelain baby, warn guests and offer a non-choking alternative too.
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