Description
Experience the festive flavors of New Orleans with this Authentic Mardi Gras King Cake recipe. Soft, buttery yeast dough is filled with a cinnamon brown sugar swirl, baked to golden perfection, and topped with a sweet almond glaze and colorful sanding sugars in traditional Mardi Gras colors: green, gold, and purple. This celebratory cake is perfect for sharing with friends and family during Mardi Gras season or any special occasion.
Ingredients
Scale
Dough Ingredients
- ¼ cup warm water (105°F to 115°F)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (105°F to 115°F)
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 ¾ cups all-purpose flour
- 2 large eggs
Filling Ingredients
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 tbsp ground cinnamon
Icing Ingredients
- 1 ½ cups powdered sugar, sifted
- ½ tsp almond extract (or vanilla extract)
- 2-3 tbsp milk (adjust for desired consistency)
Decorations
- Green, gold, and purple sanding sugars
- 1 plastic baby figurine (for tradition)
Instructions
- Dissolve Yeast: Dissolve yeast in warm water in a large mixing bowl. Let sit for 5 minutes until foamy to activate the yeast.
- Combine Wet Ingredients: Add warm milk, softened butter, granulated sugar, nutmeg, and salt to the yeast mixture. Mix well to blend all ingredients evenly.
- Add Flour and Eggs: Stir in 1 cup of flour until smooth, then add eggs. Gradually incorporate the remaining flour, forming a soft dough.
- Knead Dough: Knead on a lightly floured surface for about 5 minutes until the dough is smooth and elastic, which develops gluten for a good texture.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Filling: In a small bowl, mix melted butter, brown sugar, and cinnamon until well combined.
- Roll Dough: Roll the risen dough into a 30×9-inch rectangle on a lightly floured surface.
- Spread Filling: Evenly spread the cinnamon mixture over the dough, leaving a small border along the edges.
- Roll and Seal: Roll the dough tightly from the long edge, pinching the seam to seal the roll.
- Cut and Twist: Cut the roll in half lengthwise, keeping the cut sides facing up. Twist the halves together into a braid-like shape.
- Shape Ring: Shape the twisted dough into a ring on a greased baking sheet and pinch the ends together to seal.
- Second Rise: Cover and let the ring rise for another 20-40 minutes until puffy.
- Preheat Oven: Preheat the oven to 350°F (175°C) for baking.
- Bake: Bake the king cake for 30 minutes or until it is golden brown and cooked through. Allow to cool completely before icing.
- Make Icing: Whisk together powdered sugar, almond extract, and milk until smooth and desired consistency is reached.
- Ice Cake: Drizzle the icing evenly over the cooled king cake.
- Decorate: Immediately sprinkle green, gold, and purple sanding sugars in alternating sections on the icing while it is still wet.
- Add Baby Figurine: If using, insert a plastic baby figurine into the cake before serving as per tradition.
Notes
- Use warm water and milk between 105°F to 115°F to properly activate the yeast without killing it.
- The baby figurine is a Mardi Gras tradition; whoever finds the baby in their slice is expected to host the next party.
- Adjust milk in the icing to achieve your preferred drizzle consistency—too much milk will make it runny, too little will make it thick.
- Ensure dough rises in a warm, draft-free spot for best results.
- Store leftovers covered at room temperature for up to 2 days or freeze slices for longer storage.
- Gluten-free flour cannot be substituted without recipe adjustments.
