Description
King Cake from New Orleans brings festive Mardi Gras cheer right to your kitchen. Braided dough with colorful sugar and a hidden surprise makes celebrating this Louisiana tradition deliciously fun.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
Supporting Ingredients:
- ½ cup whole milk
- 2 large eggs
- 1 tablespoon ground cinnamon
- ½ cup butter
Glaze Ingredients:
- 2 cups powdered sugar
- 2–3 tablespoons milk or cream
Instructions
- Activate 1 tablespoon active dry yeast with 120 ml (½ cup) warm milk at 110°F and 30 grams (¼ cup) granulated sugar. Wait 5 minutes until mixture becomes foamy and bubbling.
- Whisk 2 large eggs into yeast mixture, then incorporate 85 grams (6 tablespoons) melted butter, creating a smooth liquid base.
- Gradually fold 360 grams (3 cups) all-purpose flour, 7 grams (2 teaspoons) ground cinnamon, and 3 grams (½ teaspoon) salt into wet ingredients until a soft, slightly sticky dough forms.
- Transfer dough to a lightly floured surface and knead persistently for 8-10 minutes until elastic and smooth.
- Coat a large ceramic bowl with olive oil and place dough inside, covering with a clean kitchen towel. Allow dough to rise in a warm area for 60 minutes until volume doubles.
- Roll dough into a 40 x 25 cm (16 x 10 inch) rectangle approximately 6 mm (¼ inch) thick.
- Spread 60 grams (4 tablespoons) softened butter across dough surface, then sprinkle 50 grams (¼ cup) cinnamon-sugar mixture evenly.
- Roll dough tightly from the long side, creating a cylindrical shape. Gently join ends to form an oval ring.
- Transfer ring to a parchment-lined baking sheet, ensuring smooth side faces upward. Cover and let rise another 30 minutes.
- Preheat oven to 180°C (350°F). Bake cake for 25-28 minutes until golden brown and internal temperature reaches 90°C (190°F).
- Remove from oven and cool completely on a wire rack for approximately 45-60 minutes.
- Prepare glaze by mixing 120 grams (1 cup) powdered sugar with 30 ml (2 tablespoons) milk, whisking until smooth consistency develops.
- Drizzle glaze over cooled cake, allowing it to naturally cascade down sides.
Notes
- Check yeast freshness by ensuring it bubbles and foams when mixed with warm milk, which guarantees a light, airy cake texture.
- Knead dough thoroughly to develop gluten, creating a smooth, elastic consistency that helps the cake rise beautifully.
- Room temperature ingredients blend more evenly, so let eggs and butter sit out for 30 minutes before mixing to improve overall dough quality.
- For gluten-free adaptation, substitute regular flour with a cup-for-cup gluten-free blend and add xanthan gum for better structure and rise.
- Prep Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Creole
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg