Praline Filled King Cake Recipe
Make Praline Filled 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
Praline filling
Glaze & topping
Method
Dough
- 1
Warm and proof yeast
Warm the whole milk to about 105–110°F (40–43°C). In a small bowl, stir 1 tsp of the granulated sugar (from the total) into the warm milk, sprinkle the active dry yeast over the top, and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the bread flour, the remaining granulated sugar, and the salt. Add the orange zest and mix briefly to distribute.
- 3
Combine wet ingredients and knead
Add the foamy yeast-milk mixture to the flour along with the whole eggs, egg yolk, vanilla extract, and the softened butter pieces. Mix on low to combine, then increase speed to medium and knead 8–10 minutes until the dough is smooth, slightly tacky, and elastic. If the dough seems too sticky, add up to 2 more tablespoons of flour; if too dry, add 1 tablespoon milk at a time.
- 4
Praline filling
- 5
Toast pecans
While the dough rises, preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast in the oven 6–8 minutes until fragrant. Remove and let cool, then chop coarsely.
- 6
Make praline filling
In a medium saucepan over medium heat, melt the 6 tbs unsalted butter. Add the packed light brown sugar, heavy cream, and 1/4 tsp salt. Bring to a gentle simmer, stirring constantly, and cook 2–3 minutes until the mixture thickens slightly (it will continue to set as it cools). Remove from heat, stir in 1 tsp vanilla extract and the toasted chopped pecans. Let the filling cool until warm and spreadable, about 15–20 minutes. For a smoother paste (easier to spread), pulse the cooled mixture quickly in a food processor until it reaches a thick, spreadable consistency.
Assembly & Bake
- 7
Prepare dough for shaping
Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 16 inches x 12 inches (40 x 30 cm), approximately 1/4-inch thick. Keep the surface large enough to allow an even layer of filling.
- 8
Add praline filling and roll
Using an offset spatula or the back of a spoon, spread the praline filling evenly over the dough, leaving a 1/2-inch border along one long edge. If the filling is very sticky, chill it briefly so it is easier to spread. Starting from the long edge opposite the border, roll the dough tightly into a log (jelly-roll style), sealing the bare border by pressing gently.
- 9
Shape the ring
Transfer the roll seam-side down to a parchment-lined baking sheet. Form the roll into an oval or circle, pressing and pinching the ends together to seal. Tuck the seam under so it holds its shape.
- 10
Second rise
Cover the shaped ring loosely with plastic wrap or a lightly oiled kitchen towel and let rise 30–45 minutes until puffy and nearly doubled.
- 11
Egg wash and bake
Preheat oven to 350°F (175°C). Whisk the 1 beaten egg with 1 tbs milk and brush the surface of the ring evenly with the egg wash. Bake on the center rack for 25–30 minutes until deep golden brown and the internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent with foil for the last 10 minutes.
- 12
Glaze & Topping
- 13
Make the glaze
In a medium bowl whisk together the 2 cups powdered sugar, 3 tbs milk, and 1 tsp vanilla extract until smooth and thick but pourable. Adjust texture with a splash more milk (1/2 tbs increments) or a little extra powdered sugar if needed.
- 14
Glaze the cake
Drizzle or spread the glaze over the still-warm King Cake so it delivers a glossy top. Work quickly so the glaze sets slightly before adding sanding sugar.
- 15
Add colored sugar
Immediately sprinkle purple, green, and gold sanding sugar in alternating diagonal stripes across the glazed top (traditional Mardi Gras pattern). Place each color in its own stripe and press very lightly so the sanding sugar adheres to the glaze. Use about 2 tbs of each color and adjust to cover evenly.
- 16
Cool and serve
Let the decorated King Cake sit 15–20 minutes to allow the glaze to set fully. Slice into wedges and serve. Store any leftovers loosely covered at room temperature up to 2 days, or refrigerate up to 4 days (bring to room temperature before serving).
