Mardi Gras King Cake (Print Version)
# Ingredients:
→ Dough
01 -
5 to 5 1/2 cups all-purpose flour (705-776g)
02 -
2 teaspoons vanilla extract
03 -
2 large eggs, beaten
04 -
1 tablespoon active dry yeast
05 -
1/2 cup granulated sugar, divided
06 -
1/4 cup salted butter
07 -
1 1/2 teaspoons salt
08 -
2/3 cup warm water
09 -
1 cup milk
→ Cinnamon Option
10 -
4 tablespoons salted butter, melted
11 -
2 teaspoons ground cinnamon
12 -
1/2 cup all-purpose flour (68g)
13 -
1/3 cup granulated sugar
14 -
2/3 cup brown sugar
→ Cream Cheese Option
15 -
2 cups powdered sugar
16 -
1 teaspoon vanilla extract
17 -
2 tablespoons salted butter, softened
18 -
8 ounces cream cheese, softened
→ Frosting
19 -
1 tablespoon salted butter, melted
20 -
3 tablespoons milk
21 -
2 cups powdered sugar
22 -
1 teaspoon vanilla extract
23 -
1 teaspoon lemon juice
# Instructions:
01 -
Warm up milk with butter until it’s just lukewarm, then stir in salt. Mix warm water, yeast, and 1 tablespoon of sugar in another bowl and wait 5-10 minutes for it to foam up.
02 -
Combine the foamy yeast mix with eggs, the rest of the sugar, vanilla, and flour in small amounts. Knead it for 5 minutes in a mixer or 8-10 minutes by hand until smooth. Grease a bowl, toss the dough in, and let it puff up for 1 to 2 hours.
03 -
For cinnamon, stir together the sugars, flour, cinnamon, and butter. For cream cheese, beat together cream cheese, powdered sugar, butter, and vanilla until it’s creamy.
04 -
Cut the dough into two halves. Roll each piece into a 10x16-inch sheet, slice lengthways, spread on filling, roll into logs, twist them together, form an oval, and set it aside for 30-45 minutes to rise again.
05 -
Cook at 350°F for about 25-30 minutes until golden brown. Make sure the inside hits 190-195°F. Put aside and let cool completely.
06 -
Whip up frosting by mixing the listed ingredients. Tuck a hidden figurine into the baked cake, drizzle on the frosting, and add colorful sugar before it sets.
# Notes:
01 -
You’ll end up with TWO king cakes—share one or freeze it for later.
02 -
Pop it in the fridge overnight if you'd like to prep ahead.
03 -
Stays fresh for 2-3 days at room temperature or a week in the fridge.
04 -
Freeze it for as long as 3 months if needed.