Description
This king cake is soft, buttery, and cinnamon-sweet with classic icing and purple-green-gold sugar for Mardi Gras.
Ingredients
Dough
3/4 cup whole milk, warm (110°F)
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon kosher salt
4 cups all-purpose flour (plus more for dusting)
Filling
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, softened
Icing + topping
1 1/2 cups powdered sugar
2 to 3 tablespoons whole milk
1 teaspoon vanilla extract
Purple, green, and gold sanding sugar
Instructions
Mix warm milk, yeast, and 1 teaspoon sugar; rest 5 minutes until foamy.
Add remaining sugar, eggs, melted butter, salt, and flour. Knead 5 to 7 minutes until smooth.
Rise covered 1 hour until doubled.
Roll dough into a 10×20-inch rectangle. Spread softened butter, then sprinkle brown sugar and cinnamon.
Roll up tightly and shape into a ring on a parchment-lined sheet pan; pinch to seal.
Rise 30 minutes. Bake at 350°F for 25 to 30 minutes until golden. Cool.
Whisk icing and drizzle over cake. Add colored sugar in bands.
Notes
Classic touch: Hide a small plastic baby in the cooled cake (not baked).
Make-ahead: Bake 1 day ahead; ice before serving.
Tools: Stand mixer (optional), sheet pan, parchment.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cajun/Creole