Traditional Mini New Orleans King Cake - 4 Pack Recipe

King Cake

1. 1

   Activate the yeast

   Combine the warm water (0.25 cups) and 1 tsp of the granulated sugar (taken from the 0.25 cups) in a small bowl. Sprinkle the active dry yeast (2.25 tsp) over the surface, stir gently, and let sit 5–10 minutes until foamy. If it does not foam after 10 minutes, the yeast may be inactive — start over with fresh yeast.

2. 2

   Warm milk and combine wet ingredients

   Warm the whole milk (0.5 cups) until about 105–110°F (should feel warm, not hot). In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the warmed milk, the remaining granulated sugar (total 0.25 cups), softened unsalted butter (0.25 cups), the room-temperature egg (1 each), vanilla extract (1 tsp) and the foamy yeast mixture. Stir to combine.

3. 3

   Mix the dough

   Add the salt (1 tsp) and then add the all-purpose flour (3.5 cups) to the wet mixture in two additions. If using a stand mixer, mix on low until the dough comes together, then increase to medium-low and knead with the dough hook 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth. Add a tablespoon of flour at a time only if dough is excessively sticky.

4. 4

   First rise

   Lightly oil a clean bowl with vegetable oil (1 tsp), place the dough in the bowl and turn once so the dough is lightly coated. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1½ hours depending on room temperature.

5. 5

   Prepare the filling

   While the dough is rising, mix the brown sugar (0.5 cups), ground cinnamon (2 tsp), and melted butter for filling (2 tbs) in a small bowl until evenly moistened. Stir in the chopped pecans (0.25 cups) if using. Set aside.

6. 6

   Divide and roll dough

   When the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide the dough into 4 equal pieces (about one serving per mini cake). Working with one piece at a time, roll each piece into a rectangle roughly 8–10 inches long and 4–5 inches wide, then roll or flatten the dough into a long rope about 12–14 inches long and 1.5–2 inches wide (leave some thickness so the pastry puffs slightly).

7. 7

   Add filling and form rings

   Brush each dough rope lightly with a thin film of melted butter (from the filling step) then evenly sprinkle the cinnamon-brown sugar-pecan filling along the center of the rope lengthwise. Pinch and roll to encase the filling, sealing the seam by pinching the edges together. Shape each filled rope into a ring by bringing the two ends together and sealing them well with a gentle twist so the seam is on the underside. Place each ring on a parchment-lined baking sheet, leaving 2–3 inches between rings.

8. 8

   Second rise

   Cover the shaped mini rings loosely with plastic wrap or a damp towel and let them rise at room temperature until slightly puffy, about 30–45 minutes. They should look a bit airy but will continue to rise in the oven.

9. 9

   Preheat oven and egg wash

   Preheat the oven to 350°F (175°C). Whisk the egg for the wash (1 each) with about 1 tsp water until blended. Gently brush the tops of the risen mini rings with the egg wash to encourage golden color.

10. 10

    Bake

    Bake the 4 mini king cakes in the preheated oven for 16–22 minutes, rotating the pan halfway through, until they are deep golden brown on top and sound hollow when tapped. Baking time depends on exact size; watch closely after 15 minutes. Remove from oven and transfer the rings to a wire rack to cool for 15–20 minutes before glazing.

11. 11

    Make the glaze

    While the cakes cool slightly, whisk the powdered sugar (1 cup), milk (3 tbs) and vanilla extract for glaze (0.5 tsp) in a small bowl until smooth and pourable. If too thick, add milk 1 tsp at a time; if too thin, add a little more powdered sugar.

12. 12

    Glaze and decorate

    When the mini cakes are warm but not hot, spoon or drizzle the glaze over the top of each ring, letting it run slightly down the sides. Immediately sprinkle the colored sanding sugars in traditional King Cake order — purple, gold, green — in three wedges around each ring: sprinkle about one-third of the sanding sugars (approximately 1 tbs of each color per batch divided among the 4 cakes) so each cake gets a purple wedge, a gold wedge, and a green wedge. Gently press any large pecan pieces into the glaze so they stick if desired.

13. 13

    Cool and serve

    Let the glaze set for 10–15 minutes. Serve the mini King Cakes at room temperature. Store any leftovers in an airtight container for up to 2 days at room temperature or up to 4 days refrigerated (bring back to room temp before serving).