A King Cake Recipe
Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes
Proofing Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
INGREDIENTS
For the Cake
1 stick softened unsalted butter
1/2 cup + 1 tablespoon sugar
1 teaspoon salt
2 eggs
juice of ½ lemon
1 cup warm whole milk, 110° to 115°
1 packet of active yeast, 7 grams
4 cups all-purpose flour
¼ cup melted unsalted butter
1 tablespoon ground cinnamon
¼ cup packed light brown sugar
For the Icing
4 ounces softened cream cheese
4 ounces softened unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
whole milk as needed
2 tablespoons each purple, gold, and green granulated sugar
INSTRUCTIONS
In a stand mixer with the paddle attachment on high speed, cream the butter until light and fluffy, which takes about 3-4 minutes.
While the butter is creaming, whisk together the warm whole milk (110° to 115°) with 1 tablespoon of sugar and active yeast in a medium-size bowl and let stand for 5-7 minutes or until a “raft” forms on top.
Next, go back to the butter and add in a ¼ cup of sugar and cream together for 1 to 2 minutes on high speed.
Pour in the salt and then 1 egg at a time just until mixed in. Pour in the lemon juice.
Next, pour in the milk and yeast mixture while the mixer is on low speed just until combined. It should look like creamed corn, sorry for the poor example but that’s what it looks like.
Replace the paddle attachment with the hook attachment and add in the flour in 3 batches until it’s mixed in.
Knead the dough on low to medium speed for 10 minutes. The dough should be elastic-like but not sticky.
Transfer the dough to a container with a lid and place it in the oven cracked with only the light turned on. Note, the oven should not be on, only the light. Let it rise for 60 to 90 minutes or until doubled in size.
While the dough is rising, in a small bowl mix together the cinnamon, brown sugar, and ¼ cup of sugar until combined and no sugar chunks exist.
Once the dough has risen, punch it down and transfer it to a clean lightly floured surface.
Roll the dough out evenly until it is roughly 20” by 24” and then slice it in half longways.
Brush both pieces of the dough with melted butter and then sprinkle on the cinnamon and sugar mixture all over.
Roll each dough piece up to form a long rope-like dough. Be sure to pinch the seams shut.
Now, overlap the dough repeatedly to form a braid-like look.
Form the dough into a circle and pinch the two ends together. Transfer to a cookie sheet tray lined with parchment paper and loosely cover at room temperature and let stand for 30 more minutes, it will rise a bit more during this process and up to double in size.
Bake in the oven at 350° for 30-33 minutes or until golden brown and firm. When you tap on it, it should sound hollow.
Let it cool on a rack until it has completely cooled.
In a stand mixer with the paddle or whisk attachment whip together the softened cream cheese and softened unsalted butter on high speed until it is light and fluffy, which takes about 4-5 minutes.
Next, turn the speed down to low and add in the powdered sugar and vanilla extract just until mixed in, and then turn it back to high speed for 2 to 3 minutes. If it is too thick, thin out with a tablespoon or two of whole milk.
Once the king cake has cooled to room temperature, spread the frosting over the top and slightly over the sides, do not worry this does not need to be perfect.
Sprinkle on alternating gold, purple, and green sugar around the cake.
