Description
This Authentic Mardi Gras King Cake is a festive, traditional pastry perfect for celebrating Mardi Gras. Soft, sweet dough infused with warm spices is filled with a cinnamon-sugar blend, twisted into a ring, baked to golden perfection, and topped with a signature colorful icing design using green, gold, and purple sanding sugars. The cake is completed with the fun tradition of hiding a plastic baby figurine inside for good luck.
Ingredients
Scale
Dough
- ¼ cup warm water (105°F to 115°F)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (105°F to 115°F)
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 ¾ cups all-purpose flour
- 2 large eggs
Filling
- ¼ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 tbsp ground cinnamon
Icing and Decoration
- 1 ½ cups powdered sugar, sifted
- ½ tsp almond extract (or vanilla extract)
- 2-3 tbsp milk (adjust for desired consistency)
- Green, gold, and purple sanding sugars
- 1 plastic baby figurine (for tradition)
Instructions
- Activate Yeast: Dissolve the active dry yeast in the warm water in a large mixing bowl. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Wet Ingredients: Add the warm milk, softened butter, granulated sugar, ground nutmeg, and salt to the yeast mixture. Mix these ingredients well until combined.
- Add Flour and Eggs: Stir in 1 cup of the all-purpose flour until the batter is smooth. Then add the two large eggs and gradually incorporate the remaining flour to form a soft dough.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare Cinnamon Filling: While the dough rises, mix together the melted butter, light brown sugar, and ground cinnamon in a small bowl.
- Roll Out Dough: Once risen, roll the dough out into a 30×9-inch rectangle on a floured surface.
- Spread Filling: Evenly spread the cinnamon sugar filling over the rolled-out dough, leaving a small border around the edges.
- Shape the Cake: Roll the dough tightly from the long edge and pinch the seam to seal the roll.
- Cut and Twist: Cut the roll in half lengthwise with the cut sides facing up. Twist the two halves together, maintaining the cut sides on top.
- Form Ring: Shape the twisted dough into a ring and place it on a greased baking sheet. Pinch the ends together securely.
- Second Rise: Cover the ring and let it rise for another 20 to 40 minutes until the dough becomes puffy.
- Preheat Oven: While the dough is rising, preheat the oven to 350°F (175°C).
- Bake: Bake the king cake for 30 minutes or until it turns a golden brown color. Remove from the oven and allow to cool before icing.
- Make Icing: In a bowl, whisk together the sifted powdered sugar, almond extract, and enough milk (2-3 tablespoons) to reach a smooth, drizzleable consistency.
- Ice the Cake: Drizzle the icing evenly over the cooled king cake.
- Decorate with Sugars: Immediately sprinkle green, gold, and purple sanding sugars in alternating sections over the icing to create the traditional Mardi Gras colors.
- Insert Figurine: If using, insert the plastic baby figurine into the cake before serving to follow the classic tradition.
Notes
- The plastic baby figurine is a traditional part of Mardi Gras King Cake celebrations; make sure to warn guests about its presence before slicing.
- If desired, the almond extract can be substituted with vanilla extract for a milder flavor.
- Ensure all warm liquids are between 105°F to 115°F to properly activate the yeast without killing it.
- Adjust milk in the icing to get the desired consistency – thinner for drizzling, thicker for spreading.
- The cake is best enjoyed the day it’s made but can be stored in an airtight container for up to 2 days.
