Gambino's Traditional King Cake Kit Recipe
Make Gambino's Traditional King Cake Kit 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
Glaze
Toppings & Extras
Method
Dough
- 1
Activate yeast and combine wet ingredients
Warm the milk to about 105–115°F (40–46°C). In a small bowl, whisk the warm milk with the 2.25 tsp instant yeast and 1 tsp of the sugar; let sit 3–5 minutes until foamy (if using active dry yeast). In the mixing bowl, whisk together the remaining sugar, melted butter (cooled slightly), eggs, vanilla, and nutmeg until homogeneous.
- 2
Mix dough
Add the foamy yeast mixture to the wet ingredients. In a separate large bowl or the bowl of a stand mixer fitted with a dough hook, combine the 4 cups flour and 1 tsp salt. Add the wet mixture to the flour and mix on low until incorporated, then increase speed and knead 6–8 minutes until dough is smooth, slightly tacky, and elastic. If dough is too sticky add up to 2 tbs more flour, 1 tbs at a time.
- 3
First rise
Lightly oil a large bowl with the 1 tbs vegetable oil, place the dough inside, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.
Filling
- 4
Prepare filling
While the dough rises, combine 1 cup packed brown sugar, 2 tbs ground cinnamon, softened 6 tbs butter, chopped pecans, and orange zest in a bowl. If using cream cheese, beat it smooth and fold it into the filling mixture for a creamier texture. Mix until evenly combined and spreadable. Set aside at room temperature.
Shaping & Assembly
- 5
Roll out dough
After the dough has doubled, gently deflate it and turn it onto a lightly floured surface. Roll the dough into a rectangle roughly 16 x 10 inches (about 1/4 inch thick).
- 6
Spread filling
Leave a 1/2-inch border around the edges and spread the filling evenly over the dough rectangle to the edges.
- 7
Roll and form ring
Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal. Bring the ends together and pinch to form an oval ring (traditional king cake shape). Place the ring on a parchment-lined baking sheet or a greased 12-inch round pizza pan, seam side down. If you prefer the classic braided look, slice the log lengthwise and twist the two strands together before shaping into a ring (this requires a slightly longer log).
- 8
Insert surprise (optional)
If including the plastic baby or bean, wrap it in a small piece of parchment or place it into the dough seam so it is hidden — do not place directly where someone might bite or swallow it unexpectedly; alternatively, inform guests first and place after cutting slices.
- 9
Second rise
Cover the shaped ring loosely with oiled plastic wrap or a damp towel and let rise in a warm place until puffy, about 30–45 minutes (it should look noticeably puffed but not doubled). Meanwhile, preheat the oven to 350°F (175°C).
- 10
Egg wash and bake
Whisk together 1 egg and 1 tbs water for the egg wash. Brush the risen ring gently but completely. Bake in the preheated 350°F (175°C) oven for 22–30 minutes, rotating the pan halfway through, until the top is golden brown and an instant-read thermometer inserted into the center reads about 190°F (88°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.
- 11
Cool
Remove the cake to a wire rack and cool 20–30 minutes before glazing so the glaze sets properly.
Glaze
- 12
Make glaze
While the cake cools, whisk together 2 cups powdered sugar, 3 tbs fresh orange juice (or milk) and 1 tsp vanilla until smooth and thick but pourable. Stir in 1 tbs melted butter if using for extra shine. Adjust consistency with a little more powdered sugar to thicken or a few drops of juice/milk to thin.
- 13
Glaze the cake
Pour or spoon the glaze over the warm (not hot) cake, allowing it to drip down the sides evenly. Use a spatula to spread if needed. Let the glaze set for 5–10 minutes before adding colored sugars.
Toppings & Extras
- 14
Prepare colored sugars (if making your own)
If you did not buy pre-colored sanding sugar: divide 3/4 cup granulated sugar into three small bowls (about 1/4 cup each). Add the indicated gel food coloring drops to each bowl (3 drops purple, 3 drops green, 3 drops gold/yellow) and mix with a fork until color is evenly distributed. Spread each colored sugar on separate sheets of parchment to dry for 10 minutes.
- 15
Apply colored sugar
Traditional King Cake colors are purple (justice), green (faith), and gold (power). Immediately after glazing (while glaze is still tacky), sprinkle the purple sanding sugar across a third of the top, the green across another third, and the gold across the final third. Press lightly so sugars adhere. If you have pre-colored sanding sugars, simply divide and sprinkle in the same pattern.
- 16
Final cool and serve
Allow the glaze and colored sugar to set for at least 15 minutes. Serve slices; inform guests if a hidden baby/bean is inside and remove before serving to children as needed. The cake is best the day it’s made but can be kept covered at room temperature for 1–2 days or frozen (wrapped) for longer storage.
