Indulge in the festive spirit with a luscious king cake. This delightful treat combines a soft, buttery dough with a sweet cinnamon and brown sugar filling. Topped with a vibrant glaze and sprinkled with colorful sugar, it’s perfect for any celebration, especially Mardi Gras.
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When preparing this king cake, you might come across a few ingredients that are not typically found in every kitchen. Active dry yeast is essential for the dough to rise properly. Ensure you have dark brown sugar for the filling, as it provides a rich, molasses flavor. Almond extract and ground nutmeg might also be new additions to your pantry, but they add a unique depth of flavor.
Ingredients For King Cake Recipe
Milk: Adds moisture and richness to the dough.
Honey: Natural sweetener that helps activate the yeast.
Active dry yeast: Leavening agent that makes the dough rise.
Unsalted butter: Adds richness and flavor to the dough and filling.
Eggs: Provide structure and tenderness to the dough.
Kosher salt: Enhances the flavor of the dough and filling.
Ground cinnamon: Adds warmth and spice to the dough and filling.
Ground nutmeg: Adds a subtle, nutty flavor.
Vanilla extract: Adds a sweet, aromatic flavor.
Almond extract: Adds a hint of almond flavor.
All-purpose flour: The base ingredient for the dough.
Dark brown sugar: Sweetens the filling with a rich, molasses flavor.
Powdered sugar: Forms the glaze for the cake.
Colored sugar: Decorative topping for the cake.
Water: Used in the egg wash to give the cake a golden crust.
One reader, Antonetta Houle says:
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This king cake recipe is fantastic! The dough is perfectly soft and flavorful, and the filling adds a delightful sweetness. The instructions are clear and easy to follow. The final product is not only delicious but also visually stunning with the colorful sugar glaze. Highly recommend!
Techniques Required for Making King Cake
How to activate yeast: Dissolve yeast in warm milk and honey mixture, ensuring the temperature is around 100 degrees F, and wait for bubbles to form. How to melt butter: Microwave butter in a covered bowl for 30 to 45 seconds until mostly melted, with some solid chunks remaining. How to knead dough: Use a stand mixer with a dough hook to knead the dough for 5 minutes until smooth and supple. How to roll dough: Roll the dough into a large rectangle, about 10 inches by 24 inches wide, and spread the filling evenly. How to twist dough: Cut the rolled dough lengthwise, twist the two halves together with the cut side facing upward, and form a ring. How to make glaze: Sift powdered sugar, add milk and vanilla, and stir until a thick but pourable glaze forms. Adjust thickness with additional milk if needed.
How To Make King Cake
Mardis Gras won’t be complete without this classic king cake made with a cinnamon-filled dough finished with glaze and colored sugar.
Serves:
Ingredients
For the Dough:
- ½cupmilk,any fat percentage
- 1tbsphoney
- 2¼tpsactive dry yeast,(1 pkg)
- ½cupunsalted butter,(1 stick), cut into cubes
- 2large eggs
- ½tspkosher salt
- ½tspground cinnamon
- ¼tspground nutmeg
- ½tspvanilla extract
- ¼tspalmond extract,optional
- 3¼cupsall-purpose flour
For the Filling:
- 4tbspunsalted butter,cubed
- ⅔cuppacked dark brown sugar
- ½tspground cinnamon
- ¼tspground nutmeg
- ¼tspkosher salt
For the Egg Wash:
- 1large egg yolk
- 1tbspwater
For the Glaze and Color Sugar Coating:
- 1½cupspowdered sugar
- 3tbspmilk
- 1tspvanilla
- colored sugar,purple, green and yellow
Instructions
Dough:
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In a small saucepan set over medium-low heat, add the milk and honey and stir constantly until the milk is warm and the honey has dissolved. Remove the milk from heat.
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When it’s warm to the touch but not hot (about 100 degrees F), sprinkle the yeast over the milk and stir.
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Set aside for 5 minutes until small bubbles start to form. If bubbles do not form, discard and start over with new yeast.
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In a small microwave-safe bowl add the cubed butter. Cover the bowl and microwave the butter for 30 to 45 seconds, or until the butter is mostly melted. Some solid chunks are ok.
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Into a large bowl or the bowl of a stand mixer add the milk mixture and butter, making sure to scrape into the bowl any solid parts or yeast residue.
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Add the eggs, salt, cinnamon, nutmeg, vanilla, and almond extract (if using).
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Beat together with a whisk until blended, about 5 to 10 seconds on medium speed if using the mixer whisk attachment, or by hand until just combined.
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Switch the attachment on the stand mixer* to the dough hook. Add 3 cups flour and set the stand mixer to low until the flour has absorbed into the liquid.
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Increase the speed to medium and mix until a rough dough forms and pulls away from the sides of the bowl.
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Knead the dough with the hook for 5 minutes until a smooth supple dough forms. The dough will be fairly soft, and a little tacky but not sticky.
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If the dough seems too wet while kneading, add a little more flour, 1 tablespoon at a time. The dough should be pliable.
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Lightly grease a bowl so the dough doesn’t stick. Stretch and form the dough into a smooth ball. Place the ball in the bowl, cover with plastic wrap and let sit in a warm place for 1 hour or until it has doubled in size.
Filling:
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About 10 minutes before the dough has finished rising, make the filling. In a medium microwave-safe bowl, add the butter and cover the bowl.
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Set the microwave for 30 to 45 seconds. Melt the butter completely.
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Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter. Stir until thick paste forms. Cover and set aside until ready to use.
To Assemble Dough:
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Line a rimmed baking sheet with parchment paper or a silicon baking pad.
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Once the dough has doubled, turn it out onto a clean work surface. Use a rolling pin to roll the dough into a large rectangle, about 10-inches by 24-inches wide. The dough will be pretty thin, about ¼ to ½ inch thick.
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Using a small offset spatula, butter knife, or silicon spatula, spread a thin layer of the cinnamon sugar filling over the dough, leaving 1 inch at the top of the rectangle bare (the long side).
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Spread to get a thin coating of the filling all over the dough.
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Starting at the long side, roll the dough up to form a long, thin log. Pat and press the 1-inch bare dough border at the top to the log, making sure it seals. Turn the log so the seal is at the bottom.
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Using a sharp knife, cut the log lengthwise, splitting the log in half. Twist the two halves together, making sure the cut “strip” side is facing upward.
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Move the twisted rope to the prepared baking sheet and form a ring. Tuck the ends of the dough under each other to help seal the ring together.
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Cover the ring with plastic wrap and leave it in a warm place to rise for about 45 to 60 minutes until puffy and almost double in size.
To Bake:
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About 30 minutes into the second rise time, preheat the oven to 350 degrees F.
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Once the ring has risen, beat the egg yolk together with the water and gently brush it over the ring.
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Bake in the oven for 25 to 35 minutes, or until the top is golden brown and sounds hollow when tapped. An instant-read thermometer should read 195 degrees F to degrees F.
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Let the cake cool on the baking pan for 10 minutes, then loosen the bread from the pan with a spatula. Then carefully move the cake to a wire rack, using two spatulas, and let cool completely to room temperature.
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Once the cake has cooled, insert the baby into the cake.
Glaze:
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To make the glaze, sift powdered sugar into a medium-sized bowl. Add 2 tablespoons of milk and the vanilla. Stir until the ingredients are fully incorporated and a glaze forms.
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The glaze should be thick and opaque but still pourable. If the glaze is too thick, add more milk, ½ teaspoon at a time, until the desired thickness has formed.
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Place the wire baking rack with the cooled cake over a rimmed baking sheet.
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Spoon the glaze all over the cake making sure the top is completely covered. Then immediately sprinkle the colored sugar over the cake. The wet glaze will allow the sugar to adhere to the cake.
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Let the glaze and sugar dry, then move the cake to a serving platter.
Recipe Notes
If a stand mixer is not available, stir the flour into the liquid with a wooden spoon until a rough dough forms. Then dust hands and a clean surface lightly with flour and knead the dough by hand for 10 minutes.
Nutrition
- Calories: 370.11kcal
- Fat: 13.56g
- Saturated Fat: 8.03g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.63g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 56.87g
- Fiber: 1.25g
- Sugar: 30.14g
- Protein: 5.67g
- Cholesterol: 78.27mg
- Sodium: 142.65mg
- Calcium: 43.86mg
- Potassium: 97.88mg
- Iron: 1.90mg
- Vitamin A: 122.24µg
- Vitamin C: 0.02mg
Technique Tip for Achieving the Perfect King Cake Texture
When rolling out the dough for the king cake, ensure it is evenly thin to avoid uneven baking. Use a light dusting of flour on your work surface and rolling pin to prevent sticking. If the dough resists stretching, let it rest for a few minutes to relax the gluten, making it easier to roll out.
Time-Saving Tips for Preparing King Cake
Prepare the filling ahead: Make the filling while the dough is rising to save time.
Use a stand mixer: A stand mixer with a dough hook attachment speeds up the kneading process.
Pre-measure ingredients: Measure all ingredients before starting to streamline the process.
Microwave butter: Quickly melt butter in the microwave instead of using a stove.
Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.
Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.
Preheat oven early: Preheat your oven during the second rise to save time.
Substitute Ingredients For King Cake Recipe
milk - Substitute with almond milk: Almond milk provides a similar texture and moisture to the dough while being dairy-free.
honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good alternative.
active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, suitable for those avoiding dairy.
large eggs - Substitute with flax eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) work as a binding agent and are vegan-friendly.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it an appropriate replacement.
ground cinnamon - Substitute with ground allspice: Ground allspice offers a similar warm, spicy flavor profile.
ground nutmeg - Substitute with ground mace: Ground mace has a similar flavor to nutmeg, as it comes from the same plant.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the dough.
almond extract - Substitute with vanilla extract: Vanilla extract can be used to maintain a sweet, aromatic flavor.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the dough denser.
dark brown sugar - Substitute with light brown sugar: Light brown sugar has a similar sweetness but a milder molasses flavor.
egg yolk - Substitute with milk: Milk can be used for the egg wash to provide a similar golden-brown finish.
powdered sugar - Substitute with granulated sugar: Granulated sugar can be blended to make powdered sugar if unavailable.
colored sugar - Substitute with sprinkles: Sprinkles can add a colorful and festive touch similar to colored sugar.
Presentation Ideas for a Stunning King Cake
Use a pristine white plate: Choose a large, round, white plate to make the colors of the king cake pop and look more vibrant.
Slice the king cake elegantly: Cut the king cake into even slices, ensuring each piece showcases the beautiful swirl of the cinnamon sugar filling.
Drizzle the glaze artistically: Use a spoon to drizzle the glaze over each slice in a zigzag pattern, allowing some to drip down the sides for an elegant touch.
Sprinkle colored sugar strategically: Instead of covering the entire cake, sprinkle the colored sugar in a gradient or ombre effect to add visual interest and sophistication.
Garnish with edible gold leaf: Add a touch of luxury by placing small pieces of edible gold leaf on top of the glaze and colored sugar.
Add fresh fruit accents: Place a few fresh berries or slices of citrus around the plate to add a burst of color and freshness.
Use a decorative cake stand: Elevate the presentation by placing the king cake on a decorative cake stand, making it the centerpiece of the table.
Incorporate a festive element: Add a small, elegant Mardi Gras mask or a few beads on the side of the plate to tie in the traditional theme.
Serve with a side of crème anglaise: Offer a small dish of crème anglaise on the side for guests to drizzle over their slice, adding an extra layer of richness.
Finish with a dusting of powdered sugar: Lightly dust the entire plate with powdered sugar for a final touch of elegance and a hint of sweetness.
Essential Tools for Baking a Perfect King Cake
Small saucepan: Used to heat the milk and dissolve the honey.
Microwave-safe bowl: For melting butter and preparing the filling.
Stand mixer: Essential for mixing and kneading the dough efficiently.
Whisk attachment: Used with the stand mixer to initially blend the ingredients.
Dough hook: Attached to the stand mixer for kneading the dough.
Large bowl: To mix the dough and allow it to rise.
Plastic wrap: Covers the dough while it rises to keep it from drying out.
Rolling pin: Rolls out the dough into a large rectangle.
Offset spatula: Spreads the filling evenly over the dough.
Sharp knife: Cuts the rolled dough lengthwise to create the twist.
Rimmed baking sheet: Holds the dough ring while it bakes.
Parchment paper: Lines the baking sheet to prevent sticking.
Silicone baking pad: An alternative to parchment paper for lining the baking sheet.
Wire rack: Cools the baked cake evenly.
Spatulas: Helps move the cake from the baking sheet to the wire rack.
Instant-read thermometer: Ensures the cake is baked to the correct internal temperature.
Sifter: Sifts powdered sugar to make the glaze smooth.
Spoon: Applies the glaze over the cake.
Rimmed baking sheet: Catches excess glaze and sugar when decorating the cake.
How To Store and Freeze King Cake
Once the king cake has completely cooled, wrap it tightly in plastic wrap or aluminum foil. This will help prevent the cake from drying out and keep it fresh for longer.
If you plan to consume the king cake within a few days, you can store it at room temperature. Place the wrapped cake in an airtight container or resealable plastic bag to maintain its moisture and freshness. It should stay fresh for up to 3-4 days.
For longer storage, you can refrigerate the king cake. Place the wrapped cake in an airtight container or resealable plastic bag and store it in the refrigerator for up to a week. When ready to serve, let the cake come to room temperature for about an hour before unwrapping and slicing.
If you want to freeze the king cake for later consumption, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and contents. The cake can be frozen for up to 2-3 months.
To thaw a frozen king cake, transfer it from the freezer to the refrigerator and let it thaw overnight. Once thawed, remove the cake from the refrigerator and let it come to room temperature for about an hour before unwrapping and serving.
If you have already decorated the king cake with glaze and colored sugar, it's best to store it in the refrigerator to prevent the glaze from melting or becoming sticky. However, the colored sugar may bleed into the glaze over time, so it's recommended to consume the decorated cake within a day or two for the best appearance and texture.
How To Reheat King Cake Leftovers
- The best way to reheat leftover king cake is to wrap it in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until it's heated through. This method helps to retain the cake's moisture and prevent it from drying out.
- Another option is to reheat individual slices in the microwave. Place a slice on a microwave-safe plate and heat it on high for 10-15 seconds, or until it's warm to your liking. Be careful not to overheat the cake, as it can become tough and rubbery.
- If you want to restore some of the cake's original texture and freshness, you can also try reheating it in a toaster oven. Preheat the toaster oven to 350°F (175°C), place a slice of the cake on a small baking sheet or piece of aluminum foil, and heat it for 5-7 minutes, or until it's warmed through and slightly crispy on the outside.
- For a quick and easy reheating method, you can also warm up a slice of king cake in a skillet or griddle over medium heat. Melt a small amount of butter in the skillet, place the slice in the pan, and heat it for 1-2 minutes on each side, or until it's golden brown and heated through.
- If you want to reheat a larger portion of the cake, you can also use a steamer basket. Fill a pot with about an inch of water, bring it to a simmer, and place the cake in a steamer basket over the water. Cover the pot and steam the cake for 5-10 minutes, or until it's heated through and soft.
Random Fact About King Cake:
A traditional king cake often contains a small plastic baby hidden inside. The person who finds the baby in their slice is typically responsible for hosting the next king cake party or providing the next cake.
Is Making King Cake at Home Cost-Effective?
The king cake recipe is moderately cost-effective for a household. With ingredients like all-purpose flour, eggs, butter, and milk, most of which are pantry staples, the overall cost is reasonable. Specialty items like colored sugar and almond extract may add a bit to the expense but are used in small quantities. The approximate cost for a household of 4 people is around $15-$20 USD. Overall Verdict: 7/10.
Is King Cake Healthy or Unhealthy?
The king cake recipe, while delicious and festive, is not particularly healthy. The dough is made with refined all-purpose flour, which lacks fiber and nutrients compared to whole grain alternatives. The filling contains a significant amount of butter and brown sugar, contributing to high levels of saturated fat and added sugars. Additionally, the glaze and colored sugar coating add even more sugar to the recipe.
To make this recipe healthier, consider the following suggestions:
- Substitute at least half of the all-purpose flour with whole wheat flour or a gluten-free alternative like almond flour to increase fiber and nutrient content
- Reduce the amount of butter and brown sugar in the filling, or replace them with healthier options like mashed bananas, unsweetened applesauce, or date paste
- Use a sugar substitute like erythritol or stevia in the glaze to reduce the overall sugar content
- Opt for a lighter glaze made with Greek yogurt and a small amount of powdered sugar, or skip the glaze altogether and dust the cake with a small amount of powdered sugar instead
- Add chopped nuts, seeds, or dried fruits to the filling for added texture, fiber, and nutrients
Editor's Thoughts on This Delightful Mardi Gras Treat
This king cake recipe is well-structured and thorough, ensuring a delightful result. The combination of spices like cinnamon and nutmeg in both the dough and filling adds depth of flavor. The detailed instructions for dough preparation and assembly are clear, making it accessible even for novice bakers. The inclusion of an egg wash ensures a beautiful golden crust, while the glaze and colored sugar provide a festive finish. Overall, this recipe promises a delicious and visually appealing king cake, perfect for celebrations.
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Why trust this King Cake Recipe:
This king cake recipe is meticulously crafted to ensure a delightful baking experience. With precise instructions and carefully selected ingredients, it guarantees a moist and flavorful result. The combination of cinnamon, nutmeg, and vanilla extract creates a rich and aromatic dough. The brown sugar filling adds a perfect touch of sweetness. Trust this recipe for its attention to detail and the promise of a delicious, festive king cake.
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