Mardi Gras: King Cake

Here’s a great King Cake recipe that was shown on the Martha Stewart Show. I’ve modified it by adding a cinnamon sugar filling and a cream cheese icing.

Dough

  • 1 cup evaporated milk 
  • 1 cup (2 sticks) unsalted butter, plus more for bowl and baking sheet 
  • 1/3 cup plus 1 tablespoon granulated sugar 
  • 2 teaspoons pure vanilla extract 
  • 1 (1/4-ounce) package active-dry yeast 
  • 1/3 cup warm (110 degrees) water 
  • 5 cups all-purpose flour, plus more for work surface 
  • 1 teaspoon salt 
  • 4 large eggs, room temperature 
  • Plastic baby, if using
In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated; remove from heat. Let cool slightly, and stir in vanilla; set aside.

Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl; set aside.

Combine flour and salt in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed; add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

Turn dough out onto a lightly floured work surface; knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour. Make cinnamon sugar mixture and cream cheese frosting.

Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface and roll into a long rectangle, about 10x20. Spread on filling, starting with butter and then top with cinnamon sugar. Place plastic baby somewhere in the middle, if using. Fold dough into thirds and then make two even cuts so you have three pieces (it’s ok that the middle piece has a seam). Braid 3 pieces together; shape into an oval, pressing the ends together to seal. Transfer to buttered baking sheet; cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

Preheat oven to 325 degrees. Once dough has doubled in size, discard wax paper, and bake until just golden, about 30 minutes. Transfer to a wire rack; let cool slightly. Coat cake with icing, and sprinkle with sanding sugar in alternating colors. Serve slightly warm.


Cinnamon Sugar Filling

  • 4 tablespoons unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1 1/2 teaspoons cinnamon

Mix together your cinnamon and sugar in a small bowl, set aside.

Icing

  • 8 oz cream cheese, at room temperature
  • 3 Tbsp unsalted butter, at room temperature 
  • 1 cup powdered sugar, sifted
  • Sanding sugar, in purple, green, and gold

In a medium bowl, mix cream cheese, butter and powdered sugar together until smooth, set aside. 

Comments

Not Another Omnivore said…
That looks fabulous! I'm jealous of all these King Cakes I'm seeing everywhere...

NAOmni
February 24, 2009 at 9:32 PM
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