Traditional King Cake
A festive and colorful brioche-style bread, the Traditional King Cake is a delightful centerpiece for Mardi Gras celebrations, filled with a rich butter flavor and adorned in vibrant sugars.
Ingredients
Dough Ingredients
- 2.25 teaspoons active dry yeast For activating the dough.
- 0.5 cup warm milk Helps activate the yeast.
- 1/3 cup granulated sugar
- 0.5 cup unsalted butter Melted and slightly cooled.
- 0.5 teaspoon salt
- 2 large eggs At room temperature.
- 4 cups all-purpose flour To form the dough.
- 1 teaspoon ground cinnamon
Filling and Icing
- 1/4 cup sugar For filling.
- 1/3 cup raisins or mixed dried fruit Optional.
- 1 cup powdered sugar For icing.
- 2 tablespoons milk For icing.
- Colored sugar purple, green, and yellow For decoration.
Instructions
Preparation
- Dissolve the yeast in warm milk and let it become frothy.
- Stir in sugar, melted butter, salt, and eggs until well blended.
- Sprinkle in cinnamon and gradually add flour, stirring until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
Assembly
- Roll out the risen dough into a rectangle and spread the sugar and optional fruit filling evenly.
- Roll the dough into a log and shape it into a ring, pinching the ends to seal.
- Place on a parchment-lined baking sheet and let it rise while preheating the oven.
Baking
- Preheat the oven to 375°F (190°C).
- Bake the King Cake for 25-30 minutes until golden brown.
- Cool on a wire rack before icing.
Icing
- Whisk together powdered sugar and milk until smooth.
- Drizzle icing over the cooled cake and sprinkle with colored sugar.
Notes
Keep the cake covered at room temperature for 2-3 days. For longer storage, refrigerate or freeze slices tightly wrapped.