Description
A soft, sweet yeasted Mardi Gras King Cake swirled with cinnamon sugar and topped with colorful icing for a festive Carnival celebration.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F / 43°C)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
- 2/3 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons purple sanding sugar
- 2 tablespoons green sanding sugar
- 2 tablespoons gold sanding sugar
- 1 small plastic baby (optional)
Instructions
- Dissolve yeast in warm water and let sit for 5 minutes until foamy.
- In a large bowl, mix warmed milk, sugar, melted butter, egg, egg yolk, and vanilla. Stir in the yeast mixture.
- Add salt and gradually mix in flour until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled in size.
- Punch down dough and roll into a 10×20-inch rectangle.
- Spread softened butter over dough. Mix brown sugar and cinnamon, then sprinkle evenly on top.
- Roll tightly into a log, shape into a ring, pinch ends to seal, and place on a parchment-lined baking sheet.
- Cover loosely and let rise 30–45 minutes.
- Bake at 350°F (175°C) for 25–30 minutes until golden brown. Cool completely.
- Whisk powdered sugar, milk, and vanilla for icing. Drizzle over cooled cake and decorate with alternating purple, green, and gold sugars. Insert plastic baby from the bottom if using.
Notes
- For a cream cheese filling, mix 8 ounces softened cream cheese with 1/4 cup sugar and spread before adding cinnamon sugar.
- Add 1 teaspoon lemon or orange zest to the dough for a citrus flavor.
- Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days.
- Freeze without icing for up to 2 months and add fresh icing after thawing.
- If sanding sugar is unavailable, color granulated sugar with food coloring and let dry before using.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
