Easy King Cake Recipe – How To Make King Cake

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Will Dickey

In a parade of beautiful desserts, the king cake is the grand marshal leading the way! With its colorful layer of shimmering gold, royal purple and bright green popping sugar, this cake is sure to turn heads. If you’ve ever wished you could enjoy cinnamon rolls as a cake, this king cake recipe is your dream come true.

What is the king cake?

Kings cake is a ring-shaped cake made famous by the rowdy entertainment of Mardi Gras, but it has religious roots. It is traditionally prepared for the Epiphany feast in January and is only supposed to be eaten until Shrove Tuesday (Shrove Tuesday), the free celebration before many religious people give up certain foods for Lent, the time before Easter. . Although it has undergone many changes over the years, the modern royal cake (which gained popularity in Louisiana) is made from a leavened dough, rolled with cinnamon and sugar, drizzled with a sweet icing and covered with green, gold and purple popping sugar.

What does king cake taste like?

With a soft bread interior swirled with layers of butter and cinnamon sugar, the Kings Cake tastes like the best (and biggest!) cinnamon roll you’ve ever had. The icing adds to its sweetness, while the avalanche of fizzy sugar adds a fun, fizzy crunch.

What’s wrong with the baby?

Traditionally, a small plastic baby is baked into a royal cake. The baby is a nod to the “king” of the season, baby Jesus. It’s considered good luck to have a piece of king cake with the baby in it. Many commercial bakers have stopped putting a plastic baby inside, opting instead to place the baby on top and allow customers to hide the baby themselves, as this poses a choking hazard. While you absolutely can order plastic babies online and hide one in these cakes, a safer option is to put a whole almond in the cake before baking for a food-safe treat with no warning labels. .

Why is this king cake recipe so special?

This king cake recipe is the best because it doesn’t make one, but of them king cakes! And while you would indeed win the best friend award for donating the extra king cake, you can save the extra cake, slice it, and use it to make the best French toast ever.

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Yields:

20 – 24


portions

Preparation time:

0

hours

40

minutes

Cooking time:

0

hours

0

minutes

Total time:

3

hours

40

minutes

Pastry

2


1/4 oz. sachets of active dry yeast

1/2 tsp.

lukewarm water (about 110°)

1/2 tsp.

plus 2 tbsp. granulated sugar, divided

1 1/2 tsp.

whole milk, warmed (around 110°)

1/4 tsp.

salted butter, melted

Filling

2/3 tsp.

salted butter, melted, divided

1 ea.

granulated sugar, divided

3 tbsp.

ground cinnamon, divided

icing

1/4 tsp.

whole milk, plus more as needed

3 tbsp.

salted butter, melted

Purple, green and gold popping sugars

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  1. For the dough: In a medium bowl, combine the yeast, water and 2 teaspoons of sugar. Let mixture sit until foamy, about 5 minutes.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, butter, eggs, salt and remaining 1/2 cup sugar. Beat over medium-low heat until blended, 30 seconds. With mixer on low speed, gradually add flour, beating until completely blended, about 4 minutes. Increase mixer speed to medium and beat until a smooth, elastic dough forms, about 6 minutes. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover tightly with plastic wrap and let rest in a warm place until doubled in size, 45 minutes to 1 hour.
  3. Poke the dough in the bowl to deflate it. Place the dough on a lightly floured work surface and divide it into 2 equal pieces. Working with one piece of dough at a time (keep the remaining piece covered with a kitchen towel), roll out into a 20 x 12 inch rectangle. Brush half of the melted butter for topping (1/3 cup) over the rectangle of dough, leaving a 1-inch border on all sides. Sprinkle half the granulated sugar (1/2 cup) and half the cinnamon (1 1/2 tablespoons) over the butter.
  4. Starting with one long side, roll the rectangle into a log, using both hands and taking care to keep the roll taut. When you reach the end, lightly brush the edge with water and firmly pinch the seam. Turn the roll over so the seam is face down. Bring the ends together to form a 10 inch ring. Lightly brush one end with water and pinch to seal. Place the ring on a parchment-lined baking sheet and cover loosely with lightly greased plastic wrap. Repeat the shaping and filling process with the remaining dough, butter, sugar and cinnamon. Let dough circles rest in a warm place until doubled in size, 30 to 45 minutes.
  5. Preheat the oven to 350° with the oven racks in the upper and lower thirds of the oven. Uncover the dough circles. Bake, rotating pans halfway through, until golden brown, 22 to 28 minutes. Transfer pans with cakes to wire racks to cool completely, about 1 1/2 hours.
  6. Make the frosting: In a medium bowl, whisk together the powdered sugar, milk, butter and vanilla until smooth. (Add additional milk by the teaspoon, until the frosting is just pourable.) Drizzle the frosting evenly over the cakes. Immediately sprinkle with alternating stripes of purple, green, and gold popping sugars.

This cake is even more delicious the day it is baked, but leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.

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