The King Rex King Cake Kit Recipe
Make The King Rex 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
Egg wash, Glaze & Decoration
Method
Dough
- 1
Warm liquids and proof yeast
Warm the 0.75 cups whole milk to about 105–110°F (40–43°C). In a small bowl, combine warm milk and 2.25 tsp instant yeast and 1 tsp of the granulated sugar from the dough ingredients (set the rest aside). Stir gently and let sit 5–8 minutes until foamy (if using active dry yeast, this step is required; instant yeast may foam quickly).
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or in a large bowl for hand-kneading), combine 4 cups all-purpose flour, 0.5 cups granulated sugar, and 1 tsp salt. Whisk briefly to distribute.
- 3
Combine and knead
Add the foamy yeast-milk mixture, 0.5 cups melted unsalted butter (cooled to warm), and 3 large eggs to the dry ingredients. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–9 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add up to 2 tbsp additional flour one tablespoon at a time; if too dry, add 1 tbsp warm milk at a time.
- 4
First rise
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes (timing varies with room temperature).
Filling
- 5
Prepare filling
While the dough is rising, combine 0.75 cups packed light brown sugar, 2 tbs ground cinnamon, and 4 tbs softened unsalted butter in a small bowl. Use a fork or small spatula to blend into a spreadable paste with no large lumps. Set aside at room temperature.
Assemble & Bake
- 6
Roll out dough
After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12 x 18 inches and about 1/4 inch thick. Keep the shape roughly rectangular for an even roll.
- 7
Spread filling
Evenly spread the cinnamon-brown sugar filling over the rolled dough, leaving a 1/2 inch border on one long edge for sealing.
- 8
Roll and shape
Starting from the long edge opposite the border, tightly roll the dough into a log (jelly-roll style). Pinch and seal the exposed border and the ends to prevent filling leakage. Transfer the log seam-side down to a parchment-lined baking sheet and gently curve the log into an oval or ring shape, overlapping the ends and pinching them to seal into a smooth joint.
- 9
Second rise
Cover the shaped king cake loosely with lightly greased plastic wrap or a towel and let rise until puffy and nearly doubled, about 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- 10
Egg wash and bake
Whisk together 1 large egg and 1 tbs water to make an egg wash. Brush the risen cake evenly with the egg wash. Bake in the preheated oven for 25–30 minutes, rotating the pan halfway through, until the top is deep golden brown and an instant-read thermometer inserted into the dough reads about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil.
- 11
Cool before glazing
Remove the cake from the oven and transfer to a wire rack. Let cool for 20–30 minutes until warm but not hot—glaze will set best on a warm cake. If you plan to hide the plastic baby inside, insert it now into a small slit in the bottom or tuck it underneath after cooling (wrap the baby in plastic if inserting into the interior).
Glaze & Decoration
- 12
Make glaze
In a medium bowl whisk together 2 cups powdered sugar, 1 tsp vanilla extract, and 3 tbs whole milk until smooth and pourable. If glaze is too thick, add milk 1/2 tsp at a time; if too thin, add more powdered sugar 1 tbsp at a time.
- 13
Glaze the cake
Drizzle or spoon the glaze over the warm cake, allowing it to run down the sides. Work quickly so the glaze slightly sets but remains tacky enough for sugar to adhere.
- 14
Apply colored sugar
Immediately sprinkle colored sanding sugars in traditional Mardi Gras order: pick a starting point and apply purple sugar in a 2–3 inch band, then green in the next band, then gold in the next, repeating around the ring so there are alternating colored bands. Press gently so the sugar sticks to the glaze.
- 15
Serve
Allow the glaze to set about 10–15 minutes. Slice and serve. Tradition: whoever finds the plastic baby in their slice is the ‘king’ (or host) and may have special duties—note if you placed the baby inside the cake or underneath it. Store any leftovers tightly covered at room temperature up to 2 days or refrigerate up to 4 days; rewarm slices before serving if desired.
