Description
This Traditional King Cake recipe brings the festive spirit of Mardi Gras right to your kitchen with its soft, rich yeast dough, cinnamon-sugar filling, and vibrant colored sugar glaze. Perfect for celebrations, this braided ring-shaped cake is tender, buttery, and topped with a sweet glaze decorated with purple, green, and gold sprinkles, symbolizing justice, faith, and power.
Ingredients
Dough and Yeast Mixture
- 1/4 oz active dry yeast (2 1/4 tsp or 1 packet)
- 1/4 cup warm water (100° to 110°F)
- 1/2 Tbsp granulated sugar
- 8 oz full fat sour cream
- 2 Tbsp granulated sugar
- 2 Tbsp unsalted butter
- 1/2 teaspoon salt
- 1 large egg (lightly beaten)
- 3 to 3 ½ cups bread flour (all-purpose can also be used)
Filling
- ⅓ cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Glaze
- 3 cups powdered sugar
- 3 Tbsp cream cheese (softened; butter can also be used)
- 2-4 Tbsp milk
- 2 Tbsp fresh lemon juice
- ¼ tsp vanilla extract
Decoration
- Purple, green and gold sprinkles to decorate
Instructions
- Activate Yeast: In a glass measuring cup or small bowl, stir together the yeast, warm water, and 1/2 tablespoon sugar. Let it stand for 5 minutes until the yeast becomes foamy, indicating it is activated.
- Prepare Sour Cream Mixture: Combine the sour cream, 2 tablespoons sugar, 2 tablespoons unsalted butter, and salt in a medium saucepan over low heat or microwave-safe cup. Heat while stirring often until the butter melts. Remove from heat and cool the mixture to 100° to 110°F.
- Mix Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, add the cooled sour cream mixture, the activated yeast mixture, lightly beaten egg, and half of the flour. Stir quickly with a spatula.
- Knead Dough: Turn the stand mixer on medium speed to combine, then reduce to low as dough starts forming. Gradually add the remaining flour until a soft dough forms that is not sticky or dry and releases from the bowl sides.
- Continue Kneading: Knead the dough on low speed for up to 10 minutes until smooth and elastic.
- First Rise: Place dough in a lightly greased bowl, cover with linen or plastic wrap, and let it rise in a warm place (75-78°F) for 1 hour or until doubled in size.
- Divide Dough: Punch down the dough and divide it into two equal portions.
- Roll Dough: Roll one portion into a 16-inch by 8-9 inch rectangle using a rolling pin.
- Apply Filling: Spread half of the softened butter evenly over the dough rectangle, leaving a 1-inch border.
- Add Sugar and Cinnamon: Mix sugar and cinnamon in a small bowl and sprinkle half evenly over the buttered dough.
- Roll Up Dough: Roll the dough tightly from the bottom up to form a log, pinching the seam tightly to seal.
- Repeat for Second Portion: Repeat rolling, buttering, sprinkling, and rolling with the second dough portion.
- Form Cake Ring: Place both dough rolls seam side down on parchment paper. Pinch one end together, twist the rolls over each other to braid, then bring remaining ends together to form a ring. Pinch seams to seal well.
- Second Rise: Cover the ring and let it rise in a warm place for 20 to 30 minutes until doubled in size.
- Preheat Oven: Heat oven to 350°F (175°C).
- Bake: Bake the king cake for 25 to 35 minutes until the crust is golden brown.
- Cool Cake: Remove from oven and cool mostly before glazing.
- Prepare Glaze: In a large bowl, beat powdered sugar, cream cheese, milk, lemon juice, and vanilla extract until smooth and creamy.
- Glaze and Decorate: Pour the glaze evenly over the warm cake and sprinkle with purple, green, and gold colored sugars in bands.
- Final Cooling and Serve: Allow the decorated cake to cool completely before slicing and serving.
Notes
- All-purpose flour can be used instead of bread flour but may yield a slightly softer texture.
- Ensure yeast is active and bubbly before adding to avoid dense dough.
- Keep dough covered during rises to prevent drying out.
- The colored sugars represent traditional Mardi Gras colors: purple for justice, green for faith, and gold for power.
- You can substitute cream cheese glaze with a simple powdered sugar and milk glaze if preferred.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
