Gambino's King Cake - Choose Your Own 2 Pack Recipe

King Cake

1. 1

   Prepare and proof yeast

   Warm 1.5 cups whole milk to about 110°F (warm to the touch). Pour into a small bowl, sprinkle 3 tsp active dry yeast over the milk and stir in 1 tsp of the granulated sugar (from the 0.75 cups). Let sit 5–10 minutes until foamy and active.

2. 2

   Mix wet ingredients

   In a large mixing bowl or stand mixer bowl, whisk together 3 large eggs, 0.5 cups melted unsalted butter (for dough), 3 tsp vanilla extract, and the foamy yeast-milk mixture. Add the remaining granulated sugar and 1.5 tsp salt (dough).

3. 3

   Incorporate flour and form dough

   Add 8 cups all-purpose flour to the wet ingredients gradually (about 1–2 cups at a time) and mix with a paddle or wooden spoon until a shaggy dough forms. Switch to a dough hook or knead by hand on a lightly floured surface, adding the last of the flour as needed so the dough is soft, slightly tacky but not sticky. Knead 8–10 minutes in a stand mixer on medium or 12–15 minutes by hand until smooth and elastic.

4. 4

   First rise

   Lightly oil a large bowl, place the kneaded dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1½ hours.

5. 5

   Prepare filling

   While the dough rises, make the filling: in a medium bowl combine 1.5 cups packed brown sugar, 3 tbs ground cinnamon, and 0.5 cups softened unsalted butter (for filling). Mix until a spreadable paste forms. Stir in optional 0.5 cups raisins and 0.75 cups chopped pecans if using.

6. 6

   Divide dough and roll

   After the first rise, punch the dough down and turn it onto a lightly floured surface. Divide the dough into two equal pieces (for two cakes). Working with one piece at a time, roll each piece into a rectangle roughly 12 x 16 inches and about 1/4 inch thick. Repeat with the second piece.

7. 7

   Spread filling and roll into logs

   Evenly spread half the cinnamon-brown sugar filling over each rectangle to within 1/2 inch of the edges. Starting from a long side, tightly roll each rectangle into a log about 12–16 inches long, sealing the edge by pressing gently.

8. 8

   Shape into crowns

   Gently stretch each filled log into a slightly longer rope (if needed), shape into a ring by bringing the ends together and pressing to seal; tuck the seam slightly under the ring so it sits smooth on a baking sheet. Place each ring on a parchment-lined baking sheet leaving ample space between them.

9. 9

   Second rise

   Cover the shaped rings loosely with lightly greased plastic wrap or a clean towel and let rise 30–45 minutes until puffy (not necessarily doubled). Meanwhile preheat the oven to 350°F (175°C).

10. 10

    Egg wash and bake

    Whisk together 1 egg (for egg wash) and 1 tbs water. Brush the tops of the risen rings lightly with the egg wash. Bake both cakes on the middle rack at 350°F for 25–30 minutes, rotating pans halfway, until deep golden brown and the internal temperature reaches about 190°F or a skewer comes out clean.

11. 11

    Cool before glazing

    Remove cakes from oven and transfer to a wire rack. Let cool 20–30 minutes — warm but not piping hot — before glazing so the icing sets on the surface.

12. 12

    Make the glaze

    In a medium bowl, whisk together 2 cups powdered sugar, 3 tbs milk, 1 tsp vanilla extract (from the total already listed), and a pinch (0.125 tsp) of salt. Adjust the milk 1/2 tsp at a time to achieve a thick but pourable glaze.

13. 13

    Glaze and color-sugar decoration

    Drizzle or spread the glaze evenly over the two cooled rings so each has a thin white coating. Immediately sprinkle sanding sugar in three stripes on each cake: one stripe of purple sanding sugar (3 tbs), one of green sanding sugar (3 tbs), and one of gold/yellow sanding sugar (3 tbs). Press lightly so the sugar adheres. Work quickly before the glaze sets.

14. 14

    Insert the baby (optional) and serve

    If using plastic babies or charms, insert one into the underside (bottom) of each cooled cake so it is hidden and food-safe. Alternatively, place the baby beside the cake and announce the tradition when serving. Slice and serve. Each cake yields about 6–8 slices; total serves approximately 16.

15. 15

    Storage

    Store leftover King Cake loosely covered at room temperature up to 2 days, or refrigerate up to 4 days. Rewarm briefly in a low oven (300°F / 150°C) for 5–8 minutes before serving if desired.