Giant Doughnut King Cake Kit Recipe
Make Giant Doughnut 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 & Decoration
Method
Dough
- 1
Bloom the yeast
Warm the 1 cup of milk to about 105–115°F (warm to the touch). In a small bowl or measuring cup stir the 2.25 tsp instant yeast and 1/4 cup of the granulated sugar into the warm milk. Let sit 5–10 minutes until foamy. (If using instant yeast that doesn't foam much, proceed after 5 minutes.)
- 2
Mix the dough
In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), whisk together 6 cups all-purpose flour, 1 tsp salt, 0.5 tsp ground nutmeg (optional) and the remaining 1/4 cup granulated sugar. Add the foamed yeast-milk, 2 whole eggs, 6 tbs softened butter, and 1 tbs vanilla extract. Mix on low until combined, then increase to medium and knead about 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add flour 1 tbsp at a time; if too dry, add a teaspoon of warm milk.
- 3
First rise
Lightly oil a large bowl, transfer the dough to the bowl, turn once to coat, and cover loosely with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes.
- 4
Prepare for filling
After the dough has doubled, punch it down gently on a floured surface. Roll or press the dough into a large rectangle about 16 x 12 inches (thickness roughly 1/4 inch). Smooth edges as needed so the layer is even and ready for the filling.
Filling
- 5
Make the filling
In a medium bowl, combine 1 cup packed light brown sugar, 2 tbs ground cinnamon and 4 tbs softened butter. Use a fork or small spatula to mash into a spreadable paste. Stir in 1 cup chopped pecans until evenly distributed.
- 6
Spread and roll
Spread the filling in an even layer over the rolled-out dough, leaving a 1/2-inch border along the long edge. Starting at the long edge, tightly roll the dough into a log (jelly-roll style), sealing the seam by pinching the dough together.
Glaze & Decoration
- 7
Shape the ring and second rise
Transfer the filled log, seam-side down, to a parchment-lined baking sheet. Form the log into a ring by bringing the two ends together and pinching/rolling them to seal. Tuck the seam slightly under so the top of the ring stays smooth. Cover loosely with lightly greased plastic or a towel and let rise in a warm place until puffy and nearly doubled, about 45–60 minutes.
- 8
Preheat and egg wash
Preheat the oven to 350°F (175°C). In a small bowl beat the 1 whole egg for egg wash. When the cake has completed its second rise, brush the top lightly with the egg wash to promote even browning.
- 9
Bake
Bake the king cake in the preheated oven for 25–35 minutes, rotating the pan halfway through, until deeply golden brown and the internal temperature near the center reads about 190°F (88°C) or a skewer comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Remove from oven and cool on a rack 20–30 minutes until warm but not hot (glaze will set better on a slightly cooled cake).
- 10
- 11
Glaze and decorate
Place the cooled ring on a cutting board or serving platter. Pour or spoon the glaze over the top and gently spread to the edges. Immediately divide the top visually into three roughly equal sections and sprinkle the purple, green, and gold sanding sugars in alternating bands (traditional Mardi Gras order is purple, green, gold). Press the sugars lightly so they adhere. If you are placing the plastic baby inside the cake, wrap the baby in parchment or foil (for food safety) and either insert it into the ring underneath the cake at one point, or tuck it under a slice when serving. Let the glaze set 15–20 minutes before slicing.
- 12
Serve
Slice the giant doughnut-style king cake into wedges. Note the person who finds the plastic baby in their slice traditionally hosts the next party or provides the next king cake.
