King Cake
King cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you're a seasoned king cake aficionado or a newcomer to this sugary delight, there's no denying its irresistible charm!
Servings: 12 People
Ingredients
Dough
- 1 cup milk warm
- 1 packet instant dry yeast 2 ½ teaspoons
- ½ cup granulated sugar divided
- ⅓ cup unsalted butter melted
- 2 eggs room temperature
- 1 ½ teaspoons salt
- 4-5 cups all purpose flour
Filling
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- ½ cup melted butter
- ¾ cup chopped pecans
Glaze
- 2 cups powdered sugar
- 4 tablespoons water
- 1 teaspoon vanilla
- Colored sugar for the top green purple and yellow
Instructions
Dough
- In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.
- Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.
- Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.
- Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.
- Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.
Filling
- While your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.
- Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.
- Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together
- Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.
- Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.
- While your cake proofs, preheat your oven to 375 degrees fahrenheit.
- Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.
Glaze
- Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.
- In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.
- Make sure to have everyone inspect their cuts of cake to find the baby before eating!
Nutrition
Calories: 517kcal | Carbohydrates: 81g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 377mg | Potassium: 145mg | Fiber: 2g | Sugar: 47g | Vitamin A: 472IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
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