Description
This Authentic Mardi Gras King Cake recipe delivers a festive and traditional treat perfect for celebrating Mardi Gras. Featuring a soft, cinnamon-spiced dough baked to golden perfection and topped with a sweet almond glaze adorned with colorful green, gold, and purple sanding sugars. The cake includes the classic tradition of a plastic baby figurine hidden inside, making it ideal for parties and gatherings.
Ingredients
Scale
Dough
- ¼ cup warm water (105°F to 115°F)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (105°F to 115°F)
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 ¾ cups all-purpose flour
- 2 large eggs
Filling
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 tbsp ground cinnamon
Icing and Topping
- 1 ½ cups powdered sugar, sifted
- ½ tsp almond extract (or vanilla extract)
- 2-3 tbsp milk (adjust for desired consistency)
- Green, gold, and purple sanding sugars
Other
- 1 plastic baby figurine (for tradition)
Instructions
- Activate Yeast: Dissolve yeast in warm water in a large mixing bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
- Combine Wet Ingredients: Add warm milk, softened butter, granulated sugar, nutmeg, and salt to the yeast mixture. Mix well until combined.
- Add Flour and Eggs: Stir in 1 cup of flour until smooth, then add eggs and gradually add the remaining flour, forming a soft dough.
- Knead Dough: Knead dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Prepare Filling: In a small bowl, mix melted butter, brown sugar, and cinnamon to create the cinnamon filling.
- Roll Dough: Roll the dough into a 30×9-inch rectangle on a lightly floured surface.
- Spread Filling: Spread the cinnamon filling evenly over the dough, leaving a small border along the edges.
- Roll Up Dough: Roll the dough tightly from the long edge and pinch the seam to seal it securely.
- Cut and Twist: Cut the roll in half lengthwise, keeping the cut sides facing up. Twist the two halves together.
- Shape Ring: Shape the twisted dough into a ring on a greased baking sheet and pinch the ends together to seal.
- Second Rise: Cover and let the shaped dough rise for another 20-40 minutes until puffy.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Bake: Bake the ring for 30 minutes or until golden brown. Remove from oven and let cool before icing.
- Make Icing: Whisk together powdered sugar, almond extract, and milk until smooth to create the glaze.
- Ice Cake: Drizzle the icing over the cooled King Cake.
- Add Colored Sugars: Immediately sprinkle green, gold, and purple sanding sugars in alternating sections on the icing while still wet.
- Add Baby Figurine: If using, insert the plastic baby figurine into the cake before serving to continue the Mardi Gras tradition.
Notes
- Ensure the water and milk are warm, not hot, to avoid killing the yeast.
- Knead the dough well to develop gluten, which improves texture and rise.
- Let the dough rise in a warm, draft-free environment for best results.
- The plastic baby figurine should be cleaned and handled carefully before inserting into the cake.
- Store leftover cake covered at room temperature for up to 2 days.
- If desired, substitute almond extract with vanilla for a milder icing flavor.
