Mardi Gras King Cake (Print Version)
# Ingredients:
→ Dough
01 -
5 to 5 1/2 cups all-purpose flour (705-776g)
02 -
2 teaspoons vanilla extract
03 -
2 large eggs, beaten
04 -
1 tablespoon active dry yeast
05 -
1/2 cup granulated sugar, divided
06 -
2/3 cup warm water
07 -
1 1/2 teaspoons salt
08 -
1/4 cup salted butter
09 -
1 cup milk
→ Cinnamon Filling Option
10 -
4 tablespoons salted butter, melted
11 -
2 teaspoons ground cinnamon
12 -
1/2 cup all-purpose flour (68g)
13 -
1/3 cup granulated sugar
14 -
2/3 cup brown sugar
→ Cream Cheese Filling Option
15 -
1 teaspoon vanilla extract
16 -
2 tablespoons salted butter, softened
17 -
2 cups powdered sugar
18 -
8 ounces cream cheese, softened
→ Frosting
19 -
1 teaspoon vanilla extract
20 -
1 teaspoon lemon juice
21 -
1 tablespoon salted butter, melted
22 -
3 tablespoons milk
23 -
2 cups powdered sugar
# Instructions:
01 -
Melt butter into warm milk and stir in salt. In another bowl, mix yeast with warm water and 1 tablespoon sugar. Let it foam up for 5-10 minutes.
02 -
Add the remaining sugar, eggs, vanilla, and flour to the yeast mixture. Slowly mix until combined. Knead for 8-10 minutes by hand or 5 minutes with a dough hook. Transfer to a greased bowl to rise for 1-2 hours.
03 -
Mix brown and white sugars with flour, cinnamon, and melted butter for the cinnamon option. To make the cream cheese option, combine cream cheese, butter, vanilla, and powdered sugar until smooth.
04 -
Cut the dough in half. Roll out each piece to a 10x16-inch rectangle, slice lengthwise. Spread filling, roll tightly, twist together, and form an oval shape. Let them rest for 30-45 minutes.
05 -
Bake in a 350°F oven for 25-30 minutes until golden on top and the inside hits 190-195°F. Let it cool completely.
06 -
Whip up frosting by blending all the ingredients until silky. Tuck a baby figurine into the cake, drizzle frosting on top, and sprinkle colored sugar while it's still sticky.
# Notes:
01 -
This makes TWO king cakes—you can enjoy one now and stash the other in the freezer.
02 -
You can prep ahead and chill it overnight before popping it in the oven.
03 -
It’s good for 2-3 days on the counter or a week in the fridge.
04 -
You can freeze it and save for three months.