Gambino's King Cake - Choose Your Own 3 Pack Recipe

Bloom yeast and combine wet ingredients

Warm the 2.25 cups of milk to 105–115°F (warm to the touch). In a large mixing bowl or stand mixer bowl, whisk together warm milk, 1.5 cups granulated sugar and 6.75 tsp instant dry yeast. Let sit 5–8 minutes until mixture is foamy. Add the melted 0.75 cup butter, 6 large eggs, and 2 tsp vanilla extract and whisk to combine.

Add dry ingredients and knead

Add 12 cups all-purpose flour and 3 tsp salt to the wet mixture. If using a stand mixer, use the dough hook and mix on low until the dough comes together, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes. Add small splashes of flour only if dough is extremely sticky; the dough should be slightly tacky but pull away from the bowl.

First rise

Lightly oil a very large bowl with the 2 tbsp vegetable oil and place the dough inside, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Divide dough

Punch down the dough and transfer to a lightly floured surface. Divide dough into 3 equal portions (each portion will produce one King Cake in the 9–10" range). Shape each portion into a rough rectangle for rolling and let rest 10 minutes, covered, so the gluten relaxes before shaping.

While the dough rests, make the cinnamon filling: in a bowl combine 0.75 cup softened butter, 1.5 cups packed brown sugar, 3 tbsp ground cinnamon and 1.5 tsp vanilla. Stir or beat with a handheld mixer until smooth and spreadable. Divide into thirds (about 1/3 of the mixture per cake) when assembling.

For cream cheese filling (optional): beat 12 oz softened cream cheese with 0.75 cup powdered sugar, 1 tsp vanilla and 1 tsp lemon zest until smooth and fluffy. Divide into thirds for use on up to three cakes.

For praline pecan filling (optional): combine 0.5 cup softened butter with 1 cup packed brown sugar, 1 tsp cinnamon and 1.5 cups chopped pecans. Mix until evenly combined. Divide into thirds for each cake using this filling.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment; you can bake two cakes at once and the third after, or rotate sheets if oven space is limited.

Working with one dough portion at a time, roll the dough into a rectangle roughly 14 x 8 inches on a lightly floured surface (aim for about 1/4" to 1/2" thickness).

Spread approximately one third of your chosen filling evenly over the rectangle, leaving a 1/2" border on the long edge nearest you. For a classic cake use cinnamon filling; for other flavors use cream cheese or praline filling.

Starting from the long edge away from you, roll the dough tightly into a log. Pinch the seam and the ends to seal. Gently shape the log into an even rope about 16–18" long.

Form the rope into a ring by joining the ends and pinching to seal; tuck seam slightly underneath so ring sits flat. Place ring on prepared baking sheet (parchment) leaving space between cakes.

Repeat with the other two dough portions and remaining fillings. Cover the shaped rings loosely with plastic wrap or a towel and let rise until puffy, about 45–60 minutes (they will not need to double).

Brush each risen ring lightly with the egg wash made from the 2 beaten eggs (beat with 1 tbsp water) to give a glossy finish and promote color.

Bake 20–28 minutes at 350°F (175°C), rotating pans halfway if baking more than one tray, until cakes are golden brown and an instant-read thermometer inserted into dough registers ~190°F (88°C). If the cakes brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and transfer to wire racks to cool 20–30 minutes before glazing. Cakes should be warm but not piping hot when glazing so the glaze adheres without running off completely.

Make the glaze: whisk together 3 cups powdered sugar, 6 tbsp whole milk and 1.5 tsp vanilla until smooth. Adjust consistency: add up to 1 tbsp more milk for a thinner glaze or a little more powdered sugar to thicken. Keep glaze slightly pourable but not watery.

Pour or spoon glaze over the top of each cooled (but still slightly warm) King Cake and immediately decorate. Using the purple, green and gold sanding sugars, sprinkle in alternating stripes across the top: first a band of purple sugar about 1–1.5" wide, then a band of gold, then green, repeating until the top is covered. Press gently so the sugar adheres to the glaze.

If you baked different flavored cakes, label them as desired after decoration. Let glaze set 15–30 minutes before stacking or boxing.