Ingredients
For the Dough:
- 4 cups all-purpose flour (plus more for dusting)
- ⅓ cup granulated sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- ½ cup whole milk, warmed to 110°F
- ½ cup water, warmed to 110°F
- ¼ cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg (optional)
For the Cinnamon Filling:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, very soft
For the Glaze & Topping:
- 2 cups powdered sugar, sifted
- 3-4 tablespoons milk or heavy cream
- 1 tablespoon fresh lemon juice (optional)
- ½ teaspoon vanilla extract
- Purple, green, and gold colored sugars (about ¼ cup each)
The Hidden Surprise:
- 1 small plastic baby or dried bean
Instructions
- Activate the yeast: In a small bowl, combine the warm milk (110°F), warm water, and a pinch of sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy. This confirms your yeast is active and alive.
- Make the dough: In a large bowl or stand mixer fitted with a dough hook, combine the flour, sugar, and salt. In a separate bowl, whisk together the melted butter, eggs, vanilla, and nutmeg. Add the yeast mixture and the egg mixture to the flour. Mix on low speed until a shaggy dough forms.
- Knead the dough: Increase speed to medium and knead for 8-10 minutes (or knead by hand on a floured surface for 10-12 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. It should pass the “windowpane test”—stretch a small piece thin enough to see light through without tearing.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free place for 1-1.5 hours, until doubled in size.
- Prepare the filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside. Ensure your ¼ cup of butter is very soft for spreading.
- Shape the cake: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 16×10 inches. Spread the soft butter evenly over the dough, leaving a ½-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Form the ring: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Carefully transfer the log to a parchment-lined baking sheet, seam-side down. Bring the ends together to form an oval or circle and pinch them firmly to seal. (Traditionally, king cakes are oval, not perfectly round.)
- Second rise: Cover the shaped cake loosely with plastic wrap and let rise again for 45-60 minutes, until puffy.
- Bake: Preheat your oven to 375°F. Bake the cake for 25-30 minutes until golden brown. If the top browns too quickly, tent loosely with foil. The internal temperature should reach 190°F.
- Cool and hide the baby: Let the cake cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. IMPORTANT: Once completely cool, use the blunt end of a chopstick or knife to make a small hole in the bottom of the cake and insert the plastic baby. This ensures the baby is hidden and no one accidentally bites into it during baking.
- Glaze and decorate: In a medium bowl, whisk together the powdered sugar, milk, lemon juice, and vanilla until smooth. The glaze should be thick but pourable. Spoon or drizzle the glaze over the cooled cake, letting it drip down the sides. Immediately sprinkle the colored sugars in alternating stripes or sections—purple, green, and gold—before the glaze sets.
Notes
- Yeast Temperature: Liquid that’s too hot (above 120°F) will kill the yeast. Always use a thermometer to ensure milk and water are at the correct temperature (110°F).
- Kneading Matters: Under-kneaded dough won’t develop enough gluten, resulting in a dense cake. Knead until smooth and elastic.
- Hide the Baby AFTER Baking: Never bake the plastic baby into the cake. It can melt, release chemicals, or become a choking hazard. Always add it after cooling.
- Cool Completely Before Glazing: If the cake is even slightly warm, the glaze will melt and run off instead of setting properly.
- Traditional Colors: Purple represents justice, green represents faith, and gold represents power. These colors were chosen in 1892 by the Rex Organization.
- Make Ahead: You can prepare the dough through the first rise, punch it down, and refrigerate overnight. The next day, let it come to room temperature, then proceed with shaping and second rise.
- Freezing: King cake freezes beautifully. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight at room temperature.
- Cream Cheese Filling Variation: Beat 8 ounces softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla. Spread over dough before adding cinnamon sugar.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: Cajun, Creole, New Orleans
- Diet: Vegetarian