Mardi Gras King Cake

With a sweet cinnamon sugar filling and glaze decorated with sanding sugar, this Mardi Gras King Cake is a must-make for any Mardi Gras celebration.

Prep Time30

Cook Time35

Rise Time2 30

Total Time3 35

Course: Dessert

Cuisine: American

Keyword: mardi gras king cake

Servings: to 14 slices (1 round loaf)

Ingredients

FOR THE DOUGH

1 cup lukewarm whole milk (around 105-110°F)
1 tablespoon instant dry yeast
1/3 cup + 1 tablespoon granulated sugar , divided
3 & 1/2 cups all-purpose flour , spooned and leveled (plus more for dusting)
1/2 tablespoon coarse salt
2 large eggs , room temperature, lightly beaten
1 teaspoon vanilla
1/4 cup unsalted butter , melted
vegetable oil , for coating the bowl and the loaf pans
egg wash (1 egg beaten with 1 tablespoons water – you may not need it all)

FOR THE FILLING

1/3 cup brown sugar
2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons salted butter , melted

FOR THE ICING

1 cup powdered sugar
2 tablespoons whole milk
2 tablespoons butter , melted
1 teaspoon vanilla
Sanding sugar (purple, green, and yellow)
Tiny plastic baby figurine

Instructions

MAKE THE DOUGH

In a small bowl, sprinkle 1 tablespoon instant dry yeast and 1 tablespoon sugar over 1 cup lukewarm whole milk. Let bloom and a frothy layer develops on top; about 5 minutes. (If the yeast doesn’t foam, it isn’t good anymore. Toss it and start over.)
In a large bowl, whisk together the 3 & 1/2 cups of flour, 1/3 cup sugar, and 1/2 tablespoon coarse salt. Make a well in the center and add the 2 room temperature beaten eggs, 1 teaspoon vanilla extract, and 1/4 cup unsalted melted butter. Mix together with a wooden spoon, pulling in a little flour at a time from the sides of the bowl. Stir in the yeast mixture. Mix to combine until a shaggy dough is formed.
Turn out onto a lightly floured surface and knead well for about 6-8 minutes. If the dough is very sticky, work in a teaspoon of flour at a time until the dough is smooth, pliable, not wet, and holds a ball-shape.
Lightly oil the inside of a large bowl. Place dough inside; cover with plastic wrap in a warm, draft-free place. Let rise until doubled in size, 60-90 minutes. (OPTIONAL: You can transfer the covered bowl to the fridge and chill for 8 hours/overnight so it can rise further and deepen the flavor.)

MAKE THE FILLING

Combine the brown sugar, granulated sugar, flour, cinnamon, and butter, mixing to combine. Set aside. (see note below for a cream cheese filling instead.)

ROLLING AND SHAPING

On a lightly floured surface, punch down the dough.
Lightly dust the top of the dough and a rolling pin with flour. Roll the dough out to approximately a 10x16-inch rectangle, with the short edge closest to you. Using a bench scraper, sharp knife, or pizza cutter, evenly cut in half lengthwise to create two long rectangles.
Crumble the cinnamon filling evenly over the dough. (If using the cream cheese mixture, using an offset spatula, spread it evenly over the entire surface, leaving a 1/2-inch border.)
Starting from the long side, using both hands, tightly roll each rectangle into a log (as if you were making cinnamon rolls), pressing to seal where the seam is.
Twist the two logs together into a rope braid, then transfer to a parchment lined baking sheet, shaping into an oval and pinching the ends together. Cover lightly with plastic wrap and allow to rise at room temperature for 1 hour until nice and pillowy.

PREHEAT OVEN AND BAKE

15 minutes before the end of rising, preheat oven to 350 degrees F with a rack in the center position. Once oven is fully preheated, remove plastic wrap from the dough.
Brush loaf all over with the egg wash, making sure to get in the cracks and along the sides of the loaf.
Bake for 25-35 minutes, until golden brown and a toothpick inserted deep into the loaf should come out clean. (For exact doneness, an internal temperature should register 190°F in the very middle with an instant-read thermometer.)

COOL AND COVER WITH ICING

Remove from oven and transfer to a wire rack to cool completely. Stick a plastic baby figurine into the cake, pushing it down to hide it.
Make certain that the bread has cooled completely before frosting it. It needs to be close to room temperature to set properly before slicing.
In a medium bowl, whisk together the powdered sugar, milk, butter, and vanilla until smooth. The frosting should be thick, but pourable. Add more or less powdered sugar and/or milk to get the proper consistency.
Drizzle the frosting over the king cake, spreading it with a spatula if needed for even coverage. Sprinkle evenly with the purple, green, and yellow sanding sugar before the frosting hardens.
Slice and serve. Whoever gets the slice with the baby is crowned king or queen for the day!

Notes

For a cream cheese filling, you'll need: 4 ounces softened cream cheese, 1 cup powdered sugar, 1 tablespoon softened butter, and 1 teaspoon vanilla. Blend everything together until smooth.

Nutrition