Mardi Gras King Cake

5 from 1 vote

Our Mardi Gras King Cake brings classic carnival flavor to your kitchen with a tender, sweet dough and bright sugar toppings that celebrate the season. Rich with cinnamon and a soft texture, this King Cake is perfect for sharing.

Prep Time20

Cook Time25

Proofing Time3 30

Total Time4 15

Course: Breads, Desserts, Snack

Cuisine: Epiphany, Holiday, Mardi Gras

Servings:

Calories: 305kcal

Author: Kelly

Equipment

9 to 10 inch cake pan

Ingredients

Dough

1 package yeast or 2 ¼ teaspoons
1 cup warm milk 105ºF to 110ºF
3 ½ cups all-purpose flour
⅓ cup granulated sugar
1 teaspoon salt
2 large eggs
8 tablespoons butter softened (very soft)
1 egg beaten for the egg wash
1 tablespoon water for the egg wash

Cinnamon Filling

½ cup light brown sugar
2 teaspoons ground cinnamon

Icing

1 cup powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon vanilla or lemon juice

Decoration

mini plastic baby Jesus
3 tablespoons sanding sugar Green, Purple, and Yellow

US Customary - Metric

Instructions

Make the dough

Add the yeast to the bowl of warm milk with a pinch of the sugar or flour. Stir and let sit until it is frothy on the top, about 10 minutes.
1 package yeast, 1 cup warm milk
Add the flour, sugar, salt, eggs, vanilla, and yeast mixture to a stand mixer or dough mixer bowl and mix until a rough dough is formed.
3 ½ cups all-purpose flour, ⅓ cup granulated sugar, 1 teaspoon salt, 2 large eggs
Add the softened butter in four portions, mixing well after each addition. Continue to mix until the butter is fully incorporated, and the dough is no longer sticky, about 10 to 15 minutes.
8 tablespoons butter
Turn the dough out onto a lightly floured surface and knead a few times by hand until it is smooth and elastic.
Form into a ball and place the dough into a oiled bowl, turning it so it to cover the surface with oil. Cover the bowl with plastic wrap and set in a warm, draft free location for 2 to 4 hours, or until doubled in size.
NOTE: If you have a proofing box, estimate 2 ½ hours for the dough to double in size.

Make the Cinnamon Filling

Make the filling while the dough is proofing by combining the brown sugar and cinnamon in a small bowl. Set aside for later. Also grease or spray a 9 to 10 inch cake pan and set aside.

Filling and Coiling

Punch the risen dough down, and knead lightly. Divide into two equal portions of dough. Roll each portion with your hands to create a ropes about 12 inches long. Using a rolling pin, roll each rope lengthwise so that each is about 5 inches wide by 20 inches long.
Spread half of the brown cinnamon sugar filling on each strip of dough.
½ cup light brown sugar, 2 teaspoons ground cinnamon
Starting on a long end, tuck and roll along the entire length of the dough strip, pinching it closed to seal.
Lay both filled strips side by side. Twist the two filled strips by draping each over each other, twisting to create a long two strand rope.
Transfer the twisted rope to the greased cake pan, coiling to create a ring. Carefully, pinch the ends of the strands together to close the ring. Cover the dough with a cloth and let it rise until doubled, about 1 - 2 hours.
When the dough is almost doubled preheat the oven to 350ºF. Brush the risen cake with the beaten egg and water egg wash mixture. Transfer the doubled pan of dough to the preheated oven and bake until golden brown, 25–30 minutes. (Internal temperature should read 190°F - 195°F).
1 egg, 1 tablespoon water
Remove from the oven and let cool 10 minutes before tipping the cake out of the cake pan onto a cooling rack to cool completely before icing.
Hide the mini plastic baby Jesus into a crease of the cake before icing.
mini plastic baby Jesus

Decorating

In a small bowl, mix powdered sugar, heavy cream or milk, and vanilla until smooth (adjust if mixture is too thick with more cream, or powdered sugar if too thin).
1 cup powdered sugar, 1 tablespoon heavy cream, 1 teaspoon vanilla
Pipe, drizzle, or spoon the icing over top of the cake. Immediately sprinkle on the colored sugar, alternating yellow, green, and purple.
3 tablespoons sanding sugar

Notes

Glaze at the right time: Make sure the King Cake is completely cool before adding the glaze to prevent it from melting or running.
Choose the right flour: Use all-purpose flour to keep the bread soft and prevent it from becoming too chewy.
Speed up rising: A proofing box can help the enriched dough rise faster and more evenly.
Measure carefully: Accurate measurements of flour, sugar, and yeast ensure a tender, well-risen cake.
Don't Bake the Baby: Add the mini Baby Jesus AFTER the cake has been backed and cooled.

Nutrition