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Rustic king cake decorated with purple green and gold sugar on a wooden table

King Cake

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5 from 8 reviews

  • Author: Christine Feeney
  • Total Time: 3 hours 15 mins
  • Yield: 2 cakes (20 servings)
  • Diet: Vegetarian

Description

A festive and traditional Mardi Gras centerpiece, this King Cake features a tender, buttery brioche-style dough filled with a sweet mixture of cinnamon, pecans, and raisins. Finished with a simple glaze and iconic colored sugars, it brings the warmth and celebration of the season straight to your farmhouse kitchen.

Ingredients

  • 1 cup whole milk
  • 1/2 cup unsalted butter, softened
  • 1/2 cup warm water (110°F)
  • 1 package (2 1/4 tsp) active dry yeast
  • 1/2 cup plus 1 tablespoon granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 5 to 6 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 tablespoons butter, melted
  • 2 cups confectioners’ sugar
  • 2 to 3 tablespoons water
  • Purple, green, and gold sanding sugars
  • Small plastic baby

Instructions

  1. In a small saucepan, heat the milk until steaming, then stir in 1/2 cup butter until melted; set aside to cool to room temperature.
  2. In a large mixing bowl, whisk together the warm water, yeast, and 1 tablespoon of granulated sugar; let sit for about 10 minutes until foamy.
  3. Whisk the cooled milk mixture, eggs, salt, nutmeg, and the remaining granulated sugar into the yeast mixture.
  4. Gradually add the flour one cup at a time, beating until a dough forms.
  5. Turn the dough out onto a floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5 hours or until doubled in size.
  7. Punch down the dough and divide it into two equal portions; roll each half into a large rectangle.
  8. Combine the brown sugar, pecans, 2 tablespoons flour, raisins, cinnamon, and melted butter in a small bowl; sprinkle the mixture evenly over the rectangles.
  9. Roll each rectangle tightly into a log, pinch the ends together to form a ring, and place on a parchment-lined baking sheet.
  10. Snip small vents into the dough with scissors and let the rings rise for 30 to 45 minutes until doubled.
  11. Bake at 375°F (190°C) for 25 minutes until golden brown; insert a plastic baby into the bottom of the warm cakes.
  12. Whisk together confectioners’ sugar and water to create a glaze, pour over the cakes, and immediately decorate with colored sanding sugars.

Notes

When preparing the yeast, ensure the water temperature is between 105°F and 115°F; water that is too hot will kill the yeast, while water that is too cool will not activate it properly. If you do not have a warm spot for rising, you can use your oven by turning it on to the lowest setting for one minute, then turning it off before placing the dough inside.

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakepeak.com/king-cake/