why make this recipe
King Cake is a fun and sweet bread for parties and holidays. It brings color and joy to the table and makes guests smile. You can also look for other simple dessert recipes to serve with it.
introduction
King Cake is a soft, sweet ring of dough that people eat for Mardi Gras and other parties. The cake has a cinnamon sugar filling or a light flavor and a thick glaze on top. Many people add colored sugar in purple, green, and gold. A small hidden baby or charm can make the cake a game for guests.
how to make King Cake
Make a rich dough, let it rise, roll it flat, spread the filling, roll the dough, shape into a ring, let it rise again, bake, then glaze and add colored sugar. Hide a small baby after it cools or tell guests how to find the charm.
Ingredients :
- 1 cup warm milk (about 110°F / 43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened (plus 2 tbsp melted for filling)
- 1 tsp vanilla extract
- 1 tsp orange zest (optional)
- 1/2 cup brown sugar (for filling)
- 2 tbsp ground cinnamon (for filling)
- 1 to 2 cups powdered sugar (for glaze)
- 2–3 tbsp milk or orange juice (for glaze)
- Colored sanding sugar in purple, green, and gold
- Small plastic baby or charm (optional, add after baking)
Directions :
- Warm the milk and stir in the yeast and 1 tsp of sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt.
- Beat eggs, vanilla, and orange zest in a small bowl.
- Add the yeast mixture and egg mix to the dry ingredients. Add softened butter.
- Stir until a dough forms. Knead 8–10 minutes by hand or 5–7 minutes in a mixer until smooth.
- Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
- Punch down the dough. Roll it on a floured surface into a large rectangle about 12×18 inches.
- Mix brown sugar and cinnamon. Brush the dough with melted butter and sprinkle the cinnamon sugar evenly.
- Roll the dough tightly from the long side into a log. Pinch the seam closed.
- Form the log into a ring and press the ends to seal. Place on a baking sheet lined with parchment.
- Cover and let rise 30–45 minutes until puffed.
- Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden and cooked through. Let cool 10–15 minutes.
- Mix powdered sugar with milk or juice to make a thick glaze. Drizzle over the warm cake.
- Sprinkle colored sugar in sections of purple, green, and gold. Insert the baby after slicing, or place it under the cake if you want to hide it.
how to serve King Cake
Slice the cake into wedges. Serve warm or at room temperature. Offer coffee, milk, or tea. If you use a small baby, tell guests about the tradition and who finds the baby.
how to store King Cake
Wrap cooled cake in plastic wrap or place in an airtight container. Keep at room temperature for 2 days. Refrigerate up to 5 days. Reheat slices in a low oven or microwave for a few seconds to warm before serving.
tips to make King Cake
- Use room-temperature eggs and butter for a soft dough.
- Let the dough rise in a warm place. The dough should double in size.
- Do not add the plastic baby before baking. Place it after the cake cools.
- For lighter bread, you can check weight loss recipes for ideas on lighter fillings and swaps.
- If dough feels sticky, add a little flour while kneading, but keep the dough soft.
variation (if any)
- Cream cheese filling: mix cream cheese, sugar, and vanilla and spread before rolling.
- Fruit version: add chopped apples or berries to the filling.
- Savory twist: make small king cakes with herbs and cheese for a party snack.
FAQs
Q: Can I freeze King Cake?
A: Yes. Wrap the baked and cooled cake tightly and freeze up to 2 months. Thaw in the fridge then bring to room temperature.
Q: Can I use instant yeast?
A: Yes. Use the same amount, but mix it with the dry ingredients and follow the rest of the steps.
Q: How do I keep the cake moist?
A: Do not overbake. Store in an airtight container and add a thin glaze to keep moisture.
Q: Is the small baby safe to eat?
A: No. Use a food-safe charm or wash the plastic baby well and warn guests. It is best to place the baby after baking.
Q: Can I make this ahead?
A: Yes. You can make the dough and refrigerate overnight for a slower rise, then shape and bake the next day.
King Cake
Ingredients
Method
- Warm the milk and stir in the yeast and 1 tsp of sugar. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour, remaining sugar, and salt.
- Beat eggs, vanilla, and orange zest in a small bowl.
- Add the yeast mixture and egg mix to the dry ingredients. Add softened butter.
- Stir until a dough forms. Knead 8–10 minutes by hand or 5–7 minutes in a mixer until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
- Punch down the dough. Roll it on a floured surface into a large rectangle about 12x18 inches.
- Mix brown sugar and cinnamon. Brush the dough with melted butter and sprinkle the cinnamon sugar evenly.
- Roll the dough tightly from the long side into a log. Pinch the seam closed.
- Form the log into a ring and press the ends to seal. Place on a baking sheet lined with parchment.
- Cover and let rise for 30–45 minutes until puffed.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden and cooked through. Let cool for 10–15 minutes.
- Mix powdered sugar with milk or juice to make a thick glaze. Drizzle over the warm cake.
- Sprinkle colored sugar in sections of purple, green, and gold. Insert the baby after slicing, or place it under the cake if you want to hide it.