Homemade Mardi Gras King Cake (Print version)
A soft, homemade Mardi Gras king cake with cinnamon filling, vanilla glaze, and colorful Carnival sugar.
# Ingredients:
For the dough
01 -
3/4 cup (180 ml) whole milk, warmed to 105°F-110°F
02 -
2 1/4 teaspoons instant yeast
03 -
1/3 cup (67 g) granulated sugar
04 -
6 tablespoons (85 g) unsalted butter, melted and cooled slightly
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla extract
07 -
3 3/4 cups (450 g) all-purpose flour, plus more as needed
08 -
1 teaspoon fine salt
09 -
1/4 teaspoon ground nutmeg
10 -
1 teaspoon finely grated lemon zest
For the filling
11 -
3 tablespoons (42 g) unsalted butter, softened
12 -
2/3 cup (142 g) packed light brown sugar
13 -
1 1/2 tablespoons ground cinnamon
14 -
Pinch of fine salt
For finishing
15 -
1 large egg beaten with 1 tablespoon milk, for egg wash
16 -
2 cups (240 g) powdered sugar
17 -
2-3 tablespoons milk
18 -
1/2 teaspoon vanilla extract
19 -
Purple, green, and gold sanding sugar
20 -
1 plastic king cake baby, optional, inserted after baking
# Instructions:
01 -
Combine the warm milk, yeast, and a spoonful of the sugar in a mixer bowl. Add the remaining sugar, melted butter, eggs, vanilla, flour, salt, nutmeg, and lemon zest. Mix and knead for 6-8 minutes until smooth, soft, and slightly tacky.
02 -
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until puffy and nearly doubled, about 1-1 1/2 hours.
03 -
Stir the brown sugar, cinnamon, and salt together in a small bowl. Keep the softened butter separate for spreading.
04 -
Roll the dough on a lightly floured surface into a rectangle about 10 by 24 inches. Spread the softened butter over the dough, sprinkle with cinnamon sugar, and roll from the long side into a tight log.
05 -
Pinch the long seam closed. Transfer the log to a parchment-lined baking sheet, seam-side down, and form an oval ring. Overlap and pinch the ends firmly to seal.
06 -
Cover loosely and let rise until visibly puffy, about 45-60 minutes. Heat the oven to 350°F during the last 20 minutes of rising.
07 -
Brush with egg wash and bake for 26-30 minutes until deep golden brown. The center should read about 190°F if checked with an instant-read thermometer. Cool completely on a rack.
08 -
Whisk powdered sugar, milk, and vanilla into a thick pourable glaze. Insert the plastic baby from the underside if using. Drizzle glaze over the cooled cake and sprinkle with purple, green, and gold sugar while the glaze is sticky.
# Good to know:
01 -
Best served the same day it is baked.
02 -
Insert any plastic baby only after baking and cooling.
03 -
Dough can be shaped and refrigerated overnight before the second rise.