Traditional Mardi Gras King Cake

Mardi Gras King Cake Recipe

Description

A Mardi Gras tradition from New Orleans, King Cake is a sweet, brioche-style pastry filled with cinnamon-sugar and topped with a colorful glaze in purple, green, and gold the colors of justice, faith, and power. Traditionally, a small trinket or plastic baby is hidden inside, and the person who finds it hosts the next Mardi Gras party.

Ingredients

For the Dough:

• ½ cup (120ml) warm water (110°F / 43°C)

• 2 packets (4 ½ teaspoons) active dry yeast

• ½ cup (100g) granulated sugar, divided

• 4 cups (500g) bread flour (plus extra for kneading)

• ½ teaspoon salt

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• ½ cup (120ml) warm milk

• 5 tablespoons (70g) unsalted butter, melted

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

For the Filling:

• ½ cup (100g) brown sugar, packed

• 2 teaspoons ground cinnamon

• 4 tablespoons (57g) unsalted butter, softened

For the Glaze:

• 2 cups (240g) powdered sugar

• 3–4 tablespoons (45–60ml) milk

• 1 teaspoon vanilla extract

• Purple, green, and gold sanding sugar (for decoration)

Instructions

1. Make the Dough

1. In a small bowl, combine warm water, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.

2. In a large bowl, whisk together flour, remaining sugar, salt, nutmeg, and cinnamon.

3. Stir in warm milk, melted butter, eggs, vanilla, and the yeast mixture.

4. Mix until a sticky dough forms, then knead on a floured surface (or with a stand mixer and dough hook) for 8–10 minutes until smooth and elastic.

2. First Rise

5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size about 1 to 1 ½ hours.

3. Shape and Fill

6. Punch down the dough and roll into a large rectangle (about 10×20 inches).

7. Spread softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.

8. Roll the dough tightly from the long side into a log.

9. Shape into a ring, pinching the ends together to seal. Place on a parchment-lined baking sheet.

4. Second Rise

10. Cover and let rise for another 45 minutes, or until puffy.

5. Bake

11. Preheat oven to 350°F (175°C).

12. Bake for 25–30 minutes, or until golden brown.

13. Let cool completely before glazing.

6. Glaze and Decorate

14. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.

15. Drizzle over cooled cake, then immediately sprinkle with alternating sections of purple, green, and gold sanding sugar.

16. If using a trinket, carefully hide it in the cake after baking and cooling.

Equipment Needed

• Mixing bowls

• Measuring cups and spoons or digital kitchen scale

• Whisk and spatula

• Stand mixer with dough hook (optional)

• Rolling pin

• Baking sheet

• Parchment paper

Time Required

• Prep Time: 30 minutes

• Rise Time: 2 hours 15 minutes

• Cook Time: 30 minutes

• Total Time: 3 hours 15 minutes

Serving Size

• Serves 12–14 slices

Mardi Gras King Cake

A Mardi Gras tradition from New Orleans, King Cake is a sweet, brioche-style pastry filled with cinnamon-sugar and topped with a colorful glaze in purple, green, and gold the colors of justice, faith, and power. Traditionally, a small trinket or plastic baby is hidden inside, and the person who finds it hosts the next Mardi Gras party.

Print Recipe

Prep Time:30 minutes mins

Cook Time:30 minutes mins

Total Time:3 hours hrs 15 minutes mins

Equipment

• Mixing bowls
• Measuring cups and spoons or digital kitchen scale
• Whisk and spatula
• Stand mixer with dough hook (optional)
• Rolling Pin
• Baking sheet
• Parchment paper

Ingredients

• For the Dough:
• ½ cup 120ml warm water (110°F / 43°C)
• 2 packets 4 ½ teaspoons active dry yeast
• ½ cup 100g granulated sugar, divided
• 4 cups 500g bread flour (plus extra for kneading)
• ½ teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ cup 120ml warm milk
• 5 tablespoons 70g unsalted butter, melted
• 4 large eggs room temperature
• 1 teaspoon vanilla extract
• For the Filling:
• ½ cup 100g brown sugar, packed
• 2 teaspoons ground cinnamon
• 4 tablespoons 57g unsalted butter, softened
• For the Glaze:
• 2 cups 240g powdered sugar
• 3 –4 tablespoons 45–60ml milk
• 1 teaspoon vanilla extract
• Purple green, and gold sanding sugar (for decoration)

Instructions

• Make the Dough
• In a small bowl, combine warm water, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.
• In a large bowl, whisk together flour, remaining sugar, salt, nutmeg, and cinnamon.
• Stir in warm milk, melted butter, eggs, vanilla, and the yeast mixture.
• Mix until a sticky dough forms, then knead on a floured surface (or with a stand mixer and dough hook) for 8–10 minutes until smooth and elastic.
• First Rise
• Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size about 1 to 1 ½ hours.
• Shape and Fill
• Punch down the dough and roll into a large rectangle (about 10x20 inches).
• Spread softened butter over the surface, then sprinkle evenly with brown sugar and cinnamon.
• Roll the dough tightly from the long side into a log.
• Shape into a ring, pinching the ends together to seal. Place on a parchment-lined baking sheet.
• Second Rise
• Cover and let rise for another 45 minutes, or until puffy.
• Bake
• Preheat oven to 350°F (175°C).
• Bake for 25–30 minutes, or until golden brown.
• Let cool completely before glazing.
• Glaze and Decorate
• In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
• Drizzle over cooled cake, then immediately sprinkle with alternating sections of purple, green, and gold sanding sugar.
• If using a trinket, carefully hide it in the cake after baking and cooling.

Servings: 14 slices

10 FAQs About Mardi Gras King Cake

1. Can I use instant yeast instead of active dry yeast?

Yes skip the proofing step and mix instant yeast directly into the flour. The rise time may be slightly shorter.

2. Do I have to use bread flour?

No, but bread flour gives the cake a chewier texture. All-purpose flour will make it slightly softer.

3. Can I make the dough ahead of time?

Yes prepare the dough through the first rise, then cover and refrigerate overnight. Let it come to room temperature before shaping and baking.

4. What if I don’t have sanding sugar in Mardi Gras colors?

You can color regular granulated sugar with gel food coloring or use sprinkles.

5. Can I change the filling?

Absolutely! Cream cheese filling, fruit preserves, or pecans are popular alternatives.

6. Can I make it without the trinket or baby?

Yes it’s optional and mostly for tradition. If including, ensure the trinket is food-safe and added after baking.

7. Why did my King Cake turn out dry?

Overbaking is the most common cause. Bake just until golden and set, then remove from the oven promptly.

8. Can I make mini King Cakes?

Yes divide the dough into smaller pieces, fill, and shape. Bake at the same temperature for about 15–20 minutes.

9. Can I make it in a bundt pan instead of free-form?

Yes place the filled dough log into a greased bundt pan. Bake for the same time, checking for doneness.

10. Can I freeze King Cake?

Yes freeze before glazing for best results. Thaw, then glaze and decorate before serving.

How To Store Mardi Gras King Cake

Room Temperature:

• Store covered in plastic wrap or in an airtight container for up to 3 days.

• Best eaten fresh, as it can dry out quickly.

Refrigerator:

• Store for up to 5 days in an airtight container.

• Bring to room temperature before serving for the best texture.

Freezer:

• Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.

• Thaw overnight in the fridge, bring to room temperature, then glaze and decorate before serving.