King Cake Recipe
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5.0
15 reviews
Excellent
King Cake Recipe
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Fat Tuesday isn't complete without a King Cake recipe. This homemade King Cake is like a supersized cinnamon roll, dressed up for Mardi Gras.
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Ingredients
For the dough:
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 packet active dry yeast or 2 1/4 teaspoons (see note 1)
- 3 cups all-purpose flour or bread flour (see note 2)
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup milk warm
- 1/2 cup (1 stick) butter softened
- 2 large eggs
For the cinnamon filling:
- 4 tablespoons butter melted
- 2/3 cup light brown sugar
- 1 1/2 teaspoon ground cinnamon
For the frosting:
- 1 cup powdered sugar
- 1/4 teaspoon almond extract (see note 3)
- 2 tablespoons milk
For decorating:
- 1 Plastic Baby
- colored sugar sprinkles green, purple, and yellow
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Instructions
To make the dough:
- In a small saucepan, heat water to 110-115 degrees. Stir in sugar until dissolved and remove from heat. Stir in yeast and set aside to bloom until foamy and bubbling, about 5 to 10 minutes.
- In the bowl of a stand mixer with the paddle attached, combine flour, salt, nutmeg, milk, butter, eggs, and yeast mixture. Stir until the dough just comes together, pulling away from the sides of the bowl but clinging to the bottom. about 4 to 5 minutes.
- Coat a large bowl lightly with oil or nonstick spray. Transfer dough to the oiled bowl and cover tightly with plastic wrap coated with nonstick spray. Let rise in a warm place until doubled in size, about 2 hours.
To make the cinnamon filling:
- While the dough is rising, mix the filling. In a medium bowl, whisk together butter, brown sugar, and cinnamon until combined.
To shape the dough:
- Coat a baking sheet pan with nonstick spray. Turn out the dough onto a lightly floured surface. Roll into a 9-inch by 30-inch rectangle.
- Sprinkle filling to within ½ inch of the edge of the dough and press into an even layer. Using a bench scraper or metal spatula, loosen the dough from the counter if necessary.
- Starting at a long edge of the rectangle, roll the dough to form a tight cylinder. Bring edges together, pinching the seams to make a ring.
- Cover with plastic wrap and let proof in a warm place (80 degrees to 85 degrees) until doubled in size, about 45 minutes to 1 hour.
To make the frosting:
- While the cake is proofing the second time, make the icing. In a medium bowl, combine, powdered sugar almond extract, milk, and stir until smooth. Set aside.
- Preheat the oven to 350 degrees. Bake cake until golden brown, about 25 to 30 minutes. Switch the positions and rotate the orientation of the sheet halfway through baking time.
To decorate the cake:
- Make small slit on the bottom of the cake and push plastic baby in. Drizzle with icing, sprinkle the colored sugar sprinkles over the icing alternating between green, purple, and yellow.
Equipments used:
Notes
- Active dry yeast: Find this in little packets or jars at the store in the baking aisle. If you already have some, make sure it’s active and hasn’t expired. If you buy the jar, store it indefinitely in the freezer after opening.
- All purpose flour or bread flour: Bread flour has slightly more protein than all purpose flour. That means bread flour can absorb more water, resulting in a more elastic dough and a chewier, lighter, finished product. All purpose works just fine if that's what you have handy, however.
- Almond extract: Or Vanilla Extract; either will do to scent the frosting.
- Yield: This King Cake recipe makes 12 generous slices. (Make sure yours is nice and large so you have a better chance of finding the baby hiding inside!)
- Storage: Wrap any leftover cake tightly in plastic wrap and store at room temperature for up to 5 days.
- Make ahead: Do not make the filling or frosting in advance of baking the cake. If you make the cinnamon filling ahead of time it will get crusty, and the frosting will dry out.
Nutrition Information
Show Details
Serving
1slice
Calories
336kcal
(17%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
221mg
(9%)
Potassium
98mg
(3%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
421IU
(8%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 336kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 221mg | 9% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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