Mardi Gras King Cake (Print Version)
# Ingredients:
→ Dough
01 -
1 tablespoon active dry yeast
02 -
2 large eggs, beaten
03 -
1 cup milk
04 -
2/3 cup warm water
05 -
1/4 cup salted butter
06 -
2 teaspoons vanilla extract
07 -
1 1/2 teaspoons salt
08 -
1/2 cup granulated sugar, divided
09 -
5 to 5 1/2 cups all-purpose flour (705-776g)
→ Cinnamon Filling Option
10 -
4 tablespoons salted butter, melted
11 -
2/3 cup brown sugar
12 -
1/2 cup all-purpose flour (68g)
13 -
1/3 cup granulated sugar
14 -
2 teaspoons ground cinnamon
→ Cream Cheese Filling Option
15 -
2 tablespoons salted butter, softened
16 -
8 ounces cream cheese, softened
17 -
1 cup powdered sugar
18 -
1 teaspoon vanilla extract
→ Frosting
19 -
1 tablespoon salted butter, melted
20 -
3 tablespoons milk
21 -
1 teaspoon vanilla extract
22 -
2 cups powdered sugar
23 -
1 teaspoon lemon juice
# Instructions:
01 -
In a pan, gently heat up the milk and butter until they're warm, then mix in the salt. Separately, stir together the warm water, yeast, and a tablespoon of sugar. Let it rest for 5-10 minutes till it foams up.
02 -
Gradually add the sugar left, eggs, vanilla, and flour to the yeast mix. Knead by hand for 8-10 minutes or use a dough hook for about 5 minutes until it's smooth and soft. Leave it in a greased bowl to rise for 1-2 hours.
03 -
Mix the brown sugar, granulated sugar, cinnamon, flour, and melted butter for the cinnamon option. For the cream cheese option, beat together the softened cream cheese, powdered sugar, butter, and vanilla till creamy.
04 -
Cut the dough into two portions. Roll each into rectangles about 10x16 inches, then cut them lengthwise into strips. Spread on the filling, roll them into logs, twist them together, and form an oval. Leave them to rise for 30-45 minutes.
05 -
Heat the oven to 350°F. Bake the cakes for 25-30 minutes until their tops are golden and the inside reaches 190-195°F. Let them cool down completely before moving on.
06 -
Create the frosting by whipping together all its ingredients until smooth. Hide a small figurine or trinket inside the cake, drizzle frosting over it, then sprinkle brightly colored sugar while the surface is still wet.
# Notes:
01 -
You’ll end up with TWO king cakes - enjoy one, and save the other in the freezer.
02 -
It’s fine to prep in advance and store it in the fridge overnight till you’re ready to bake.
03 -
Stays good for 2-3 days at room temperature or about a week in the fridge.
04 -
You can freeze it for as long as three months.