Print

King Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

This traditional King Cake recipe offers a deliciously soft and sweet cinnamon-filled bread braided into a festive ring, topped with rich cream cheese icing and vibrant Mardi Gras-colored sugar. Perfect for celebrations, this recipe involves proofing, rolling, filling, baking, and decorating to deliver a classic New Orleans favorite that serves 10 and takes about 3 hours from start to finish.

Ingredients

Dough

  • 1 cup milk (warm, around 105-110°F)
  • 2 teaspoons active dry yeast
  • 4¼ cups all-purpose flour (fluffed, spooned, leveled)
  • ¼ cup granulated sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 4 tablespoons unsalted butter (softened, cut into small pieces)

Cinnamon Sugar Filling

  • ¾ cup brown sugar (light or dark)
  • 1½ tablespoons ground cinnamon
  • 4 tablespoons unsalted butter (softened)

Icing

  • 8 ounces cream cheese (softened)
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract (optional)

Decoration

  • Yellow decorating sugar
  • Green decorating sugar
  • Purple decorating sugar
  • King cake baby (optional)

Instructions

  1. Activate yeast: Sprinkle the active dry yeast over warm milk (105-110°F) and stir. Let it sit about 3 to 5 minutes to dissolve and activate.
  2. Prepare dry ingredients: In a stand mixer bowl, combine flour, granulated sugar, and salt, mixing to combine evenly.
  3. Mix dough: Add the activated yeast mixture and eggs to the dry ingredients. Using the dough hook attachment, mix on medium-low speed until the dough begins to form, then increase to medium-high speed to knead until smooth and elastic, and it passes the windowpane test.
  4. Add butter: Incorporate softened butter by kneading on medium speed until fully absorbed. You may knead roughly by hand first to speed incorporation, then finish with the mixer.
  5. Proof dough: Shape dough into a ball, place in a clean bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
  6. Make cinnamon sugar filling: Mix brown sugar and ground cinnamon together in a bowl. Set aside. Optionally, whisk softened butter vigorously until pale and fluffy.
  7. Shape dough: Punch down the risen dough and fold edges to center. On a lightly floured surface, roll dough into a 13×22 inch rectangle. Spread softened butter evenly over dough, leaving a ½-inch border. Sprinkle cinnamon sugar mixture on top and press firmly into butter.
  8. Form logs: Cut dough lengthwise in half, creating two long rectangles. Roll the top half upwards from the cut edge and pinch seam to seal; roll the bottom half downwards similarly. Seal ends. This forms two logs.
  9. Braid: Twist the two logs together to resemble a rope, connect ends to form a ring or oval. Transfer to parchment-lined sheet pan.
  10. Second proof: Cover and let the braided dough proof in a warm place (oven with light on recommended) until nearly doubled, about 45 minutes to 1 hour.
  11. Bake: Preheat oven to 350°F (180°C). Bake the king cake for 30 minutes or until golden brown and internal temperature reaches 190°F (88°C).
  12. Cool: Remove the king cake from the oven and allow it to cool completely before icing.
  13. Prepare icing: In a stand mixer with paddle attachment, beat softened cream cheese. Gradually add powdered sugar and mix on medium-low speed until incorporated. Add vanilla extract if using, then increase speed to medium and beat for 3-5 minutes until smooth and fluffy.
  14. Decorate: Optionally insert the king cake baby into the bottom side once cooled. Spread cream cheese icing evenly over the top. Sprinkle yellow, green, and purple decorating sugars in alternating patterns.
  15. Serve: Slice to serve at parties or cut as needed to keep moist. For optimal texture, warm individual slices in the microwave about 10 seconds before serving.

Notes

  • Windowpane test ensures the dough is well-kneaded: stretch a small piece until thin and almost translucent without tearing.
  • The king cake baby is a traditional lucky charm; inform guests before serving to avoid accidents.
  • Proofing in the oven with the light on creates a warm environment that helps dough rise effectively.
  • Use light dusting of flour to prevent sticking while rolling but avoid too much to keep dough tender.
  • You can whisk softened butter to fluff it before spreading for a lighter filling texture, though optional.

Find it online: https://lauracooks.com/king-cake-recipe/