Da Parish King Cake Recipe
Make Da Parish King Cake Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Glaze
Method
Dough
- 1
Warm the milk and proof the yeast
Warm 1 cup whole milk until it is warm to the touch (about 100–110°F / 38–43°C). In a small bowl combine the warmed milk, 2.25 tsp instant yeast and 1 tbs of the granulated sugar (from the 0.5 cup). Stir and let rest 5–10 minutes until foamy (if using active dry yeast; if yeast does not foam within 10 minutes, start over with fresh yeast).
- 2
Combine dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 6 cups bread flour, the remaining granulated sugar (approximately 0.5 cups total minus the tablespoon used to proof), 1.5 tsp salt, and 1 tbsp orange zest until evenly distributed.
- 3
Mix wet ingredients into dough
Add the foamy yeast-milk mixture to the flour along with 3 large eggs and 2 tsp vanilla extract. Mix on low speed until the dough begins to come together, about 2–3 minutes. If mixing by hand, fold until combined.
- 4
Knead and incorporate butter
With the mixer running on medium-low, add the softened unsalted butter (12 tbs) a few tablespoons at a time, allowing each addition to incorporate before adding more. Knead the dough for 8–10 minutes until it is smooth, elastic and slightly tacky but not sticky. If kneading by hand, work the butter in gradually and knead for 12–15 minutes.
- 5
First rise (bulk fermentation)
Lightly oil a large bowl, transfer the dough to the bowl, turn to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1.5–2 hours.
Filling
- 6
Prepare filling
While the dough rises, stir together 1 cup packed brown sugar, 2 tbs ground cinnamon and 1 tsp ground nutmeg in a bowl. Add 4 tbs melted unsalted butter and mix until the sugar is evenly moistened. Fold in 1 cup chopped pecans and 1/2 cup raisins if using. The filling should be spreadable but not runny; adjust with a teaspoon more melted butter if needed.
Assembly & Glaze
- 7
Deflate and roll out dough
Once dough has doubled, punch it down, turn it out onto a lightly floured surface and roll it into a rectangle about 12 inches by 18 inches and roughly 1/4 inch thick. Keep edges fairly straight so you can roll neatly.
- 8
Spread filling and roll
Evenly spread the prepared cinnamon-pecan filling over the dough rectangle, leaving a 1/2-inch border on the long edge farthest from you. Starting from the long edge nearest you, roll the dough tightly into a log (jelly-roll style) toward the opposite long edge to form an approximately 18-inch long roll.
- 9
Shape the ring
Transfer the roll seam-side down to a parchment-lined baking sheet. Connect the two ends and pinch to seal, forming an oval or circle (traditional king cake ring). Tuck the seam under slightly so the top is smooth.
- 10
Second rise (proof)
Cover the shaped cake lightly with plastic wrap or a clean towel and let it rise until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C) about 20 minutes before baking.
- 11
Egg wash and bake
Whisk together 1 egg yolk and 1 tbs water to make an egg wash. Brush the risen ring gently and evenly. Bake in the preheated 350°F (175°C) oven for 25–30 minutes until deep golden brown and the internal temperature approaches 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 8–10 minutes. Remove from oven and cool on the pan for 15–20 minutes.
- 12
- 13
Glaze and decorate traditionally
When the king cake is warm but not hot, drizzle the glaze evenly over the top so it runs down the sides. Immediately divide the cake visually into three equal arcs. Sprinkle purple sanding sugar over one arc (use 1 tbs), green sanding sugar over the next arc (1 tbs), and gold sanding sugar over the final arc (1 tbs). Press sugars lightly so they stick to the glaze. Let glaze set 15–20 minutes before slicing.
- 14
Serve
Slice into wedges and serve warm or at room temperature. The cake keeps stored covered at room temperature for 2 days or frozen up to 1 month. Reheat gently before serving if desired.
