King Cake
Ingredients
&w=3840&q=75){kind=small}
- 1 cup whole milk – warmed to 110°F
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 4 tbsp unsalted butter – melted
- 2 large eggs – lightly beaten
- 1 tsp vanilla extract
- 1 lemon – finely zested (zest only)
- 1/2 tsp ground nutmeg
- 3/4 tsp fine sea salt
- 4 cups all-purpose flour
- 1 tbsp neutral oil – for greasing
- 4 tbsp unsalted butter – softened
- 1/2 cup brown sugar – packed
- 2 tsp ground cinnamon
- 2 cups confectioners' sugar
- 4 tbsp whole milk – for glaze
- 2 tbsp green sanding sugar – for decorating
- 2 tbsp purple sanding sugar – for decorating
- 2 tbsp yellow sanding sugar – for decorating
- 1 plastic baby – to insert after baking (optional)
Instructions
1. Warm the 1 cup milk to 110°F. In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk, active dry yeast, and 1 tablespoon of the granulated sugar. Let stand until foamy, 5–10 minutes.
2. Whisk in the lightly beaten eggs, melted butter, vanilla extract, lemon zest, ground nutmeg, fine sea salt, and the remaining granulated sugar until smooth.
3. Add 2.5 cups of the all-purpose flour and mix on low until a shaggy dough forms, 1–2 minutes. Add the remaining flour a little at a time until a soft, slightly tacky dough forms (you may not need every last tablespoon). Knead until smooth and elastic, 8–10 minutes.
4. Grease a large bowl and a rimmed baking sheet lightly with the neutral oil. Shape the dough into a ball, place it in the bowl, turn to coat, cover, and let rise in a warm spot until doubled in size, 60–90 minutes.
5. For the filling, stir the brown sugar and ground cinnamon together in a small bowl until evenly combined.
6. Turn the risen dough out onto the work surface and roll into a 10×20-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon–brown sugar mixture all over, leaving a 1-inch border on one long side.
7. Starting from the long buttered edge, roll up tightly into a log. Transfer to the prepared baking sheet, form into a ring, and pinch the ends together to seal. Arrange seam-side down and, using scissors or a sharp knife, make 8 shallow slashes around the top to vent.
8. Cover and let rise until puffy and almost doubled, 45–60 minutes. Near the end, preheat the oven to 350°F (175°C).
9. Bake until deep golden brown and the center registers about 190°F, 25–35 minutes. Cool on the pan for 10 minutes, then transfer to a rack to cool until just warm, 20–30 minutes. From the underside of the cake, carefully insert the plastic baby into the bread, away from where you plan to slice.
10. For the glaze, whisk the confectioners' sugar with 3 tablespoons of the 4 tablespoons milk until thick and pourable; add more milk as needed (up to the remaining 1 tablespoon) until it drips slowly from the whisk. Drizzle the glaze generously over the warm cake.
11. While the glaze is still wet, sprinkle green, purple, and yellow sanding sugars in alternating bands. Let set for 20 minutes before slicing and serving.
King Cake is a festive, enriched yeast ring celebrated for its tender crumb, cinnamon-sugar swirl, and brilliant stripes of green, purple, and gold sugar. The dough is soft and buttery, gently scented with warm spices and citrus, then finished with a simple sweet glaze that catches the colored sugars. Hidden inside is a tiny trinket—often a plastic baby—adding a playful surprise and a promise of hosting duties to whoever finds it.
Rooted in Epiphany season and culminating in Mardi Gras, King Cake in New Orleans evolved from Old World Twelfth Night traditions into a signature Carnival treat. While European versions like the French galette des rois use puff pastry and almond frangipane, the New Orleans style became a brioche-like ring with cinnamon filling and vivid decorations. Bakeries and home cooks across Louisiana popularized the custom through the 20th century, making it a cultural icon that signals the start of Carnival and the countdown to Lent.