Sugar Only King Cake Recipe
Make Sugar Only 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
Filling & Assembly
Glaze & Decoration
Method
Dough
- 1
Prepare and proof the yeast
Warm the whole milk to about 105–115°F (40–46°C). In a small bowl or measuring cup, stir the warmed milk with 1 teaspoon of the granulated sugar (taken from the dough sugar) and the instant yeast. Let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start over with fresh yeast.
- 2
Mix wet ingredients
In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the softened/melted unsalted butter (4 tbs), the remaining dough granulated sugar (measure the rest so total for dough is 1/4 cup), the eggs, and the vanilla extract. Add the foamy milk + yeast mixture and stir to combine.
- 3
Combine dry ingredients and form dough
Add the all-purpose flour and salt to the wet mixture in two additions. Mix on low until incorporated, then increase to medium speed (or knead on a floured surface) for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add up to 2 tbs more flour, a tablespoon at a time; if too dry, add up to 1–2 tbs warm milk.
- 4
Filling & Assembly
- 5
Prepare the sugar-only filling
While the dough rises, make the filling: combine the granulated sugar (1.75 cups) and the 4 tbs melted unsalted butter in a bowl and stir until the sugar is moistened and slightly clumps together. The butter's role is only to help the sugar adhere and create a cohesive filling — no spices or other flavorings are added.
- 6
Shape and roll out dough
When the dough has doubled, gently punch it down and transfer to a lightly floured surface. Roll the dough into a rectangle about 16 x 12 inches (40 x 30 cm) and roughly 1/4-inch thick. Keep edges reasonably even so rolling is consistent.
- 7
Apply filling and form the log
Spread the sugar-only filling evenly over the dough rectangle, leaving a 1/2-inch border along one long edge. Start with the long edge opposite the border and roll the dough tightly into a log (jelly-roll style) so the filling stays inside. Pinch the seam and the ends to seal.
- 8
Form the ring and second rise
Transfer the log to a parchment-lined baking sheet and curve it into an even ring, pressing the ends together to seal. If you plan to use the plastic baby, do not bake it inside the dough — either bake without it and insert after glazing or, if using a heat-safe baby, embed it under the ring before the second rise. Cover loosely with oiled plastic wrap or a towel and let the ring rise for 30–45 minutes until puffy.
- 9
- 10
Bake
Bake in the preheated oven for 25–30 minutes, rotating the pan halfway through, until the cake is golden brown and sounds hollow when tapped. If the top is browning too quickly, tent loosely with foil for the last 8–10 minutes. Remove from oven and let cool on the baking sheet for 15–20 minutes before transferring to a wire rack to cool further (about 30 minutes) before glazing.
Glaze & Decoration
- 11
- 12
Glaze the cake
Place the cooled ring on a sheet of parchment to catch drips. Spoon or pour the glaze evenly over the top so it drips over the edges in places. Let the glaze set for 1–2 minutes but while it's still tacky proceed to the next step.
- 13
Apply colored sugar in traditional pattern
Following the traditional King Cake color pattern, divide the ring into three equal arcs. Sprinkle purple sanding sugar heavily over the first arc, then green sanding sugar over the second arc, and gold sanding sugar over the third arc. Press very lightly so the sanding sugar sticks to the glaze. Rotate the cake to repeat if you prefer alternating color wedges. Let the glaze set fully (20–30 minutes).
- 14
Insert baby (if using)
If you did not embed a plastic baby before baking, dry and sanitized, insert the plastic baby into the underside of the cake or into a slit on the bottom so it is hidden from view. Note and communicate to guests if the baby has been inserted after baking for food safety and allergy reasons.
- 15
Serve
Slice the ring into 12 equal wedges and serve at room temperature. The cake keeps at room temperature, covered, for up to 2 days (the sugars will soften over time); you can refresh by warming very briefly.
