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Traditional King Cake Recipe

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4.1 from 10 reviews

This traditional King Cake recipe delivers a tender, sweet yeast dough wrapped around a cinnamon and brown sugar filling. Adorned with vibrant purple, green, and yellow sanding sugars, it's a festive favorite for Mardi Gras celebrations. The recipe includes making a yeast dough, filling, egg wash, and glaze with detailed steps and tips for perfect rising and baking.

Ingredients

Dough

  • 2 egg yolks
  • 1/2 cup warm water (105°-110° F)
  • 2 1/4 teaspoons instant dry yeast (rapid-rise)
  • 1 teaspoon sugar
  • 1/2 cup sour cream
  • 2 1/2 tablespoons salted butter
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour, plus 1/4 cup for kneading
  • 1/3 cup sugar
  • 1/2 teaspoon salt

Filling

  • 4 tablespoons butter, softened
  • 1/2 cup packed brown sugar (light or dark)
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon flour

Egg Wash

  • 2 egg whites
  • 2 tablespoons milk

Icing

  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons warm milk
  • 1/2 teaspoon vanilla extract

Decoration

  • Purple, green, and yellow sanding sugar or sugar crystals

Instructions

  1. Prepare the dough ingredients: In a small bowl, scramble the 2 egg yolks and set aside. Butter the sides of a large bowl and set it aside for later.
  2. Proof the yeast: Stir the 2 1/4 teaspoons instant dry yeast and 1 teaspoon sugar into the warm water. Let it proof for 5–10 minutes until foamy, indicating the yeast is active.
  3. Warm sour cream and butter: Place the sour cream and 2 1/2 tablespoons salted butter into a large microwave-safe bowl. Heat briefly in the microwave for a few seconds at a time, stirring between intervals until the butter softens and the mixture is warm but not hot.
  4. Add vanilla: Stir 1/2 teaspoon vanilla extract into the warmed sour cream and butter mixture and set aside.
  5. Mix dry ingredients: In a medium bowl, combine 3 cups all-purpose flour, 1/3 cup sugar, and 1/2 teaspoon salt. Set aside.
  6. Combine wet ingredients: Pour the proofed yeast mixture and scrambled egg yolks into the sour cream and butter mixture, stirring to combine thoroughly.
  7. Add dry ingredients gradually: Stir in the flour mixture a little at a time into the wet mixture until fully incorporated. The dough will be sticky at this stage.
  8. Knead the dough: Transfer the dough to a floured countertop. Knead for 3–5 minutes, gradually incorporating the additional 1/4 cup flour to form a smooth, elastic dough.
  9. First rise: Place the kneaded dough into the buttered bowl. Cover with plastic wrap or a damp towel and leave it in a warm, draft-free place to rise for about 1 hour or until doubled in size.
  10. Prepare the filling: In a small bowl, mix together 4 tablespoons softened butter, 1/2 cup packed brown sugar, 3/4 teaspoon cinnamon, and 1 tablespoon flour until well combined.
  11. Roll out dough: After the dough has risen, punch it down on a floured surface. Roll it out into a 12 x 20-inch rectangle using a floured rolling pin.
  12. Spread filling and shape: Evenly spread the prepared filling over the rolled dough. Roll the dough tightly starting from the long edge, then pinch the seam with wet fingertips to seal.
  13. Form ring: Bring the ends of the rolled dough together to form a ring, pinching the ends to create a seamless closure.
  14. Second rise: Cover the ring with plastic wrap or a damp towel and let it rise again for about 1 hour in a draft-free place.
  15. Preheat oven: Preheat the oven to 375°F (190°C) while the dough is rising.
  16. Prepare egg wash: Mix 2 egg whites and 2 tablespoons milk together in a small bowl using a fork.
  17. Apply egg wash: Brush the entire surface of the risen King Cake with the egg wash to ensure a golden, glossy crust after baking.
  18. Bake: Place the King Cake on a baking sheet and bake in the preheated oven for 20 minutes or until golden brown and cooked through.
  19. Cool and decorate: Allow the cake to cool slightly. In a small bowl, mix 1 1/2 cups powdered sugar, 1 1/2 tablespoons warm milk, and 1/2 teaspoon vanilla extract until smooth to make the icing. Drizzle the icing over the cooled cake.
  20. Add colored sugar: Sprinkle purple, green, and yellow sanding sugars or sugar crystals generously over the iced cake while the glaze is still wet.
  21. Hide the baby: If using the traditional plastic baby, tuck it under the cake or between the bread layers once cooled.

Notes

  • Ensure the water used for proofing yeast is between 105°-110°F to activate the yeast without killing it.
  • Do not overheat the sour cream and butter mixture; it should be warm but not hot to avoid killing yeast.
  • Kneading time is critical; add flour gradually to avoid a dough that's too stiff or too sticky.
  • Letting the dough rise in a warm, draft-free area gives the best results with a fluffy cake.
  • Customize the sanding sugar colors to suit your celebration theme if desired.
  • For a more pronounced cinnamon flavor, slightly increase the cinnamon in the filling.
  • The plastic baby is optional but traditional; be careful placing it to avoid choking hazards.

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