Traditional New Orleans King Cake Recipe

King Cake

1. 1

   Activate yeast

   Warm the milk to about 110–115°F (43–46°C). In a small bowl combine the warmed milk, 1 tablespoon of the granulated sugar (from the dough sugar), and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant, indicating the yeast is active.

2. 2

   Mix dough

   In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), combine the flour, remaining granulated sugar, and salt. Add the melted butter (for dough), the 2 large eggs, vanilla extract, and the yeast-milk mixture. Mix on low until a shaggy dough forms, then switch to the dough hook (or knead by hand) and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky add up to 2 tbs flour; if too dry add 1 tbs milk.

3. 3

   First rise

   Grease a large bowl with a little oil or butter. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

4. 4

   Prepare filling

   While the dough is rising (or during the last 15 minutes of rise), in a small bowl stir together the softened butter (for filling), packed brown sugar, and ground cinnamon until a spreadable paste forms. Set aside.

5. 5

   Roll out dough

   After the dough has doubled, punch it down and transfer to a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4 inch thick. Keep the dimensions even so the cake bakes uniformly.

6. 6

   Assemble filling

   Spread the cinnamon-brown sugar filling evenly over the dough rectangle, leaving a 1/2-inch border along one short edge to help seal the roll. Press the filling lightly so it adheres but doesn't tear the dough.

7. 7

   Roll and shape

   Starting at the long edge opposite the border, tightly roll the dough into a log. Pinch the seam and the ends to seal. Transfer the log seam-side down to a parchment-lined or greased baking sheet. Using your hands, gently curve the log into an even ring, overlapping and pinching the ends together to seal so it forms a continuous oval or circle (traditional King Cake ring).

8. 8

   Second rise

   Cover the shaped ring loosely with plastic wrap or a damp towel and let it rise in a warm spot until puffy and nearly doubled, about 45–60 minutes. Meanwhile preheat the oven to 350°F (175°C) about 20 minutes before baking.

9. 9

   Egg wash and bake

   Combine the 1 large egg and 1 tbs water for an egg wash. Gently brush the risen dough with the egg wash, taking care not to deflate it. Bake in the preheated 350°F (175°C) oven for 22–30 minutes, rotating the pan halfway if your oven bakes unevenly, until the cake is deep golden brown and an instant-read thermometer in the dough reads ~190–200°F (88–93°C). If the top browns too quickly, tent with foil for the final 5–10 minutes.

10. 10

    Cool

    Remove the King Cake from the oven and transfer the parchment to a wire rack. Let cool 15–20 minutes — warm but not piping hot is the best time to ice. Do NOT insert the plastic baby into the cake before baking; if using a baby, wrap it in plastic and insert after the cake has cooled slightly (or tuck into the bottom side of an individual slice when serving).

11. 11

    Make glaze

    While the cake cools, whisk together the powdered sugar, 3 tbs milk, and 1 tsp vanilla until smooth and pourable. If the glaze is too thick add milk 1/2 tbs at a time; if too thin add a little more powdered sugar.

12. 12

    Glaze and decorate

    When the cake is warm (still slightly warm to help the glaze set), drizzle or spread the vanilla glaze over the top, letting some drip down the sides. Immediately decorate with the colored sugars: traditionally make three sections of colored sugar in alternating bands. Starting at one point, sprinkle about 3 tbs purple sanding sugar in a band, then 3 tbs green, then 3 tbs gold, repeating until the top is covered. Press the sanding sugar lightly so it adheres to the glaze.

13. 13

    Finish and serve

    If using the plastic baby, wrap it in plastic (or parchment) and insert it into the underside of the cake or place it in a slice when serving. Allow the glaze to set for 10–15 minutes before slicing. Serve at room temperature. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days (bring to room temperature before serving).