Print

New Orleans Style King Cake with Cinnamon Swirl

A cross-section view of a moist King Cake drizzled with purple, green, and yellow icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a soft, moist Mardi Gras King Cake featuring a rich cinnamon swirl filling and a vibrant purple, green, and gold glaze. This recipe brings the tradition of Carnival celebration to your kitchen.

Ingredients

Scale
  • 1 cup whole milk, warm (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar, plus 1 teaspoon for yeast
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (1 stick) unsalted butter, softened
  • 4 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon ground cinnamon (for filling)
  • ½ cup packed light brown sugar (for filling)
  • ¼ cup (½ stick) unsalted butter, melted (for filling)
  • 2 cups powdered sugar (for icing)
  • 3 tablespoons milk or water (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • Purple, green, and gold sanding sugars (for decoration)
  • 1 small plastic baby (optional)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, salt, eggs, and softened butter to the yeast mixture. Gradually add the flour until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the cinnamon, brown sugar, and melted butter in a small bowl until combined into a paste.
  5. Shape the cake: Punch down the risen dough. Roll it out into a large rectangle, about 12 by 18 inches. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long side. If using the plastic baby, place it near the edge of the dough that will be rolled first.
  6. Roll and form the ring: Tightly roll the dough up lengthwise, starting from the long side opposite the empty border. Pinch the seam closed. Bring the ends together to form an oval or ring shape, pressing the ends firmly to seal. Place the cake on a baking sheet lined with parchment paper.
  7. Second rise: Cover the shaped cake loosely and let it rise again in a warm place for 30 to 45 minutes, or until puffy. Preheat your oven to 375°F (190°C).
  8. Bake: Bake for 25 to 35 minutes, or until golden brown. If the top browns too quickly, loosely tent it with foil. Let the cake cool completely on a wire rack.
  9. Make the icing: Whisk together the powdered sugar, 3 tablespoons of milk or water, and vanilla extract until smooth. Add more liquid, one teaspoon at a time, if the icing is too thick. You want a thick glaze that sets but does not run off completely.
  10. Decorate: Drizzle the icing over the cooled cake. Immediately sprinkle generously with the purple, green, and gold sanding sugars.

Notes

  • For a classic Mardi Gras King Cake, use the traditional colors: purple for justice, green for faith, and gold for power.
  • If you prefer a cream cheese filling instead of cinnamon, mix 4 ounces of softened cream cheese with ¼ cup powdered sugar and ½ teaspoon vanilla before spreading.
  • This soft, brioche-like bread is best eaten within two days of baking.

Nutrition

Find it online: https://cheffinity.com/easy-king-cake-new-orleans-style-recipe/