Traditional Mardi Gras King Cake Kit Recipe
Make Traditional Mardi Gras 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
Cinnamon Sugar Filling
Cream Cheese Filling (optional)
Egg Wash
Icing & Colored Sugars
Method
Dough
- 1
Activate yeast and warm liquids
Warm the milk to about 105–115°F (40–46°C). In a small bowl, stir the warmed milk with 1 tsp of the granulated sugar (from the dough sugar) and the instant dry yeast. Let rest 5–10 minutes until foamy. If it does not foam, the yeast may be inactive — start with fresh yeast.
- 2
Mix wet ingredients
In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), whisk together the eggs, melted butter, remaining granulated sugar, vanilla extract, and salt until combined. Add the foamed yeast-milk mixture and mix briefly.
- 3
Add flour and form dough
With the mixer running on low, add the flour 1 cup at a time until a shaggy dough forms. Switch to the dough hook (or begin kneading by hand) and knead for 6–8 minutes on medium speed until the dough is smooth and elastic and slightly tacky but not overly sticky. If dough is too sticky, add up to 2 more tablespoons of flour; if too dry, add 1 tablespoon warm milk.
- 4
First rise
Lightly oil a large bowl, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.
Fillings
- 5
Prepare cinnamon sugar filling
In a medium bowl, combine the packed light brown sugar and ground cinnamon. Cut in the softened butter with a fork or pastry cutter until mixture is spreadable and uniform. Set aside at room temperature.
- 6
Prepare cream cheese filling (optional)
If using the cream cheese filling: in a small bowl, beat the softened cream cheese with the powdered sugar and vanilla until smooth and spreadable. Cover and refrigerate until assembly time.
Assembly
- 7
Shape the dough
After the first rise, punch the dough down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 16–18 inches long and 8–10 inches wide. If using the optional cream cheese filling, spread it in a 2-inch-wide stripe lengthwise down the center of the rectangle, leaving a 1/2 inch border.
- 8
Add cinnamon filling
Spread the cinnamon-butter mixture evenly over the remainder of the rectangle (or all over if not using cream cheese), leaving the 1/2 inch border along the long edges.
- 9
Form the log
Starting from one long side, tightly roll the dough into a log (lengthwise), sealing the edge by pinching. Pinch the ends to seal. If you created a single long log, join the ends to form a large ring and press to seal into a smooth seam. Alternatively, you can braid three shorter ropes and join ends if preferred.
- 10
Second rise
Place the ring on a parchment-lined baking sheet, seam side down. Cover loosely with lightly greased plastic wrap or a towel and let rise until puffy, about 30–45 minutes (it should be slightly enlarged but not doubled). Meanwhile preheat the oven to 350°F (175°C).
Baking
- 11
Apply egg wash
Whisk together the egg and 1 tablespoon water for the egg wash. Gently brush the risen ring with the egg wash, covering the top evenly but not pooling in the center seam.
- 12
Bake
Bake the King Cake in the preheated 350°F (175°C) oven for 25–30 minutes, rotating the pan halfway through, until the top is golden brown and an instant-read thermometer inserted into the dough (away from filling) reads about 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 10 minutes.
- 13
Cool
Remove the cake from the oven and cool on a rack for at least 20 minutes before icing so the glaze does not melt off completely.
Icing & Decorating
- 14
Make the icing
Whisk the powdered sugar with the milk and vanilla until smooth and pourable. If too thick, add milk 1/2 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time. The icing should be thick enough to coat the back of a spoon but still pourable.
- 15
Glaze the cake
Drizzle or pour the icing over the cooled ring and use an offset spatula or the back of a spoon to spread it evenly across the top, letting some drip down the sides.
- 16
Apply colored sugars
Immediately after glazing, sprinkle the purple, green, and gold sanding sugars in alternating diagonal stripes across the top of the cake. Work quickly so the sugars adhere to the wet glaze. Use about 2 tablespoons of each color; adjust pattern to your preference.
- 17
Final cool and serve
Let the glaze set for 15–20 minutes. Optionally hide a small plastic baby or token inside by slipping it under the cake after it is fully cooled or place the token on the serving plate (if you prefer food-safety). Slice and serve. King Cake is best the day it’s baked, but can be reheated gently for a few minutes the next day.
