King Cake Recipe
User Reviews
5
King Cake Recipe
Description
The dough is made by blooming active dry yeast in warm water with sugar, then mixing in flour, warm milk, softened butter, eggs, salt, and nutmeg. The dough is kneaded and left to rise until doubled, yielding a soft, elastic texture suitable for shaping. Meanwhile, the filling of melted butter, brown sugar, and cinnamon is prepared.
After the initial rise, the dough is rolled out, spread with the cinnamon filling, then shaped and baked to golden perfection. The cake is topped with a simple glaze combining powdered sugar, milk, and almond extract, which adds a subtle nutty aroma that complements the cinnamon-spiced interior. Colored sugar decorations complete the traditional festive look, and a plastic baby is hidden inside, continuing the celebratory custom.
The King Cake is ideal for sharing at festive gatherings, typically sliced into generous pieces. It balances sweetness, spice, and a tender crumb from enriched dough. The notes recommend storing leftover slices wrapped at room temperature for up to five days and advise preparing the filling and glaze fresh to maintain quality.
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 egg
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
- sugar sprinkles green, purple, and yellow, colored
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.
Notes
- Use active dry yeast that is fresh and properly stored for best rising results; store opened yeast in the freezer.
- Bread flour can be used instead of all-purpose for a chewier texture but all-purpose works well too.
- Almond extract in the glaze may be substituted with vanilla extract if preferred.
- The recipe yields approximately 12 generous slices; ensure the cake is large enough to conceal the plastic baby inside.
- Wrap leftover cake tightly and store at room temperature for up to 5 days.
- Make the cinnamon filling and frosting fresh on the day you plan to bake and assemble; pre-making can cause texture issues.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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