King Cake

King Cake

Mardi Gras, the lively and colorful carnival celebrated worldwide, is synonymous with extravagance, revelry, and cultural richness. Rooted in medieval European traditions, Mardi Gras has evolved into a vibrant spectacle, with Louisiana, standing out as a global epicenter for its grand festivities.

Central to the Mardi Gras experience is the indulgence in culinary delights, and none is more iconic than the King Cake. This delectable pastry, with its origins in French and Spanish culinary traditions, takes center stage during this season. Whether you’re a traditionalist and follow “noKing-Cake-until-after-12th-night” rule or you toss care to the wind and eat it as soon as you can find it.  There’s no denying this stuff is good!

As you delve into this recipe, prepare to be enveloped in the aromas of sweet dough, vibrant colors, and the festive energy that defines Mardi Gras. From kneading the dough to adorning the cake with the classic purple, green, and gold hues, every step is a celebration in itself. So, gather your ingredients, embrace the spirit of revelry, and embark on the delightful process of creating a King Cake that not only tantalizes the taste buds but also weaves together the cultural threads of this time-honored tradition.

DOUGH

8 TABLESPOONS UNSALTED BUTTER, MELTED

3/4 CUP MILK, ROOM TEMPERATURE

2 LARGE EGGS PLUS 1 LARGE EGG YOLK, WHITE RESERVED, ROOM TEMPERATURE

3 1/2 CUPS ALL-PURPOSE FLOUR

1/4 CUP GRANULATED SUGAR

1/4 CUP POWDERED MILK

1 1/4 TEASPOONS SALT

2 1/2 TEASPOONS INSTANT YEAST

FILLING

1 - 8-OUNCE PACKAGE CREAM CHEESE, SOFTENED

2/3 CUP PACKED LIGHT BROWN SUGAR

1 ½ TEASPOONS GROUND CINNAMON

3 TABLESPOONS ALL-PURPOSE FLOUR

1 LARGE EGG, LIGHTLY BEATEN, ROOM TEMPERATURE

2 TEASPOONS VANILLA EXTRACT

ICING

2 CUPS POWDERED SUGAR

1 TEASPOON VANILLA EXTRACT

2 TO 3 TABLESPOONS MILK, ENOUGH TO MAKE A THICK BUT POURABLE GLAZE

2 TEASPOONS VANILLA EXTRACT

YELLOW, PURPLE, AND GREEN SUGAR

INSTRUCTIONS

1. Lightly grease a baking sheet, or line with parchment.

2. Prepare the dough: Using a stand mixer, electric hand mixer, or bread machine, mix and knead all of the dough ingredients together to form a smooth dough ball.

3. Allow the dough to rise, covered, for 1 hour.

4. Transfer dough to a lightly greased work surface. Stretch and form dough into a long rectangle approximately 24” x 6”. Add additional flour to the work surface as needed. Prepare filling.

5. Prepare the filling: Beat together the filling ingredients until smooth.

6. Add the filling to cover one side of the dough. Roll the dough until a log is formed and pinch the edges together.

7. Place the log of dough onto the baking sheet seam-side down in a circle, pinching the ends together.

8. Preheat the oven to 350°F.

9. Cover and let rise for about an hour.

10. Whisk the reserved egg white with 1 tablespoon of water and brush it over the dough.

11. Bake for 20 minutes, then tent it lightly with aluminum foil. Bake it for an additional 30 minutes, until it’s a rich golden brown.

12. Remove the cake from the oven. After about 15 minutes, transfer it from the baking sheet to a rack to cool.

13. Prepare the Icing: Beat together all of the icing ingredients, dribbling in the final 2 teaspoons milk until the icing is thick yet pourable.

14. Pour the icing over the completely cooled cake. Sprinkle with alternating bands of yellow, purple, and green sugars.