King Cake
A vibrant, festive pastry filled with cinnamon and sugar, perfect for celebrations.
Ingredients
For the Dough
- 1 cup whole milk Warmed until pleasantly warm
- 1/3 cup butter Room temperature
- 1/4 cup cane sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 2 large eggs Room temperature
- 4-5 cups bread flour Can also use all-purpose flour
- 2 1/4 teaspoons instant dry yeast Equivalent to one packet
For the Cinnamon Filling
- 1/2 cup butter Softened
- 1 1/2 tablespoons cinnamon Optional: add 1/4-1/2 teaspoon of nutmeg
- 1 cup packed brown sugar
For the Frosting
- 2 cups powdered sugar
- 1 tablespoon lemon juice Freshly squeezed recommended
- 2 tablespoons melted butter Salted preferred
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream Until desired consistency is achieved
Decoration
- Optional 1 small baby figurine Traditionally tucked inside
Instructions
Make the Dough
- Heat the whole milk until warm to the touch.
- Stir in room temperature butter until melted.
- Mix in cane sugar, vanilla extract, lemon zest, and kosher salt.
- Beat eggs until frothy, then whisk into milk mixture.
- Sprinkle in instant dry yeast and let it bloom.
- Gradually fold in 4 to 5 cups of bread flour until combined.
- Knead the dough on a floured surface for 8-10 minutes.
- Place in an oiled bowl, cover, and let it rise for 1 hour.
Make the Cinnamon Filling
- Cream together softened butter and cinnamon.
- Mix in packed brown sugar until crumbly.
Shape the Cake
- Punch down risen dough and roll out into a rectangle.
- Spread cinnamon filling evenly across the dough.
- Roll tightly and pinch edges to seal, forming a ring.
- Place on baking sheet, cover, and let it rise for 30-45 minutes.
Bake the Cake
- Preheat oven to 350°F.
- Bake for 25-30 minutes until golden brown.
Make the Frosting and Decorate
- In a bowl, combine powdered sugar, lemon juice, melted butter, vanilla, and milk or cream until smooth.
- Frost the cooled cake and sprinkle colorful sugar on top.
- Optionally, tuck a small baby figurine inside the cake.
Notes
Store covered at room temperature for 1-2 days or refrigerate for up to 5 days. Freezing is possible for up to 3 months. Allow the cake to rise properly for the best texture, and use quality ingredients for maximum flavor.