You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Mardi Gras King Cake by


3 & 1/2 cups flour
2 & 1/4 teaspoons Rapid Rise Yeast
1 cup milk
1/4 cup sugar
1 teaspoon salt
2 eggs
6 Tablespoons butter, softened

Cinnamon Filling:
2/3 cup brown sugar
1 & 1/2 teaspoons cinnamon
4 Tablespoons butter, softened

1 cup powdered sugar
1 Tablespoon milk
1/2 teaspoon vanilla

Dark green, purple, and yellow/gold sugar, if desired
Miniature plastic baby, if desired


Mix 2 & 1/2 cups flour and yeast in a mixing bowl of stand mixer, using paddle attachment, on low for about 30 seconds. Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120*F to 130*F. With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in remaining flour 1 cup at a time, adding more or less as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each pieces of butter is absorbed. Knead for 8 minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 Tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems to dry, spritz with water from a spray bottle a coupe of times, mixing thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrap the dough from the hook, and then continue kneading. Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it's smooth and elastic. Form the dough into a ball. Place dough into a greased bowl, turn once to coat the top as well. Cover bowl with plastic wrap and refrigerate for 1 hour. While dough is chilling, make cinnamon filling. In a small bowl, combine the brown sugar and cinnamon. Combine butter with cinnamon mixture and mix well. Roll the chilled dough into a 10x20 inch rectangle. Spread the filling on half of the long side of the dough. Fold dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches long again. Shape it into a circle/oval and press the edges together. Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let rise until doubled, about 1 hour. While the dough is rising, preheat oven to 350*F. Bake cake until golden brown, 20-25 minutes. Remove from oven and let cool 10 minutes on baking sheet, then place onto cooling rack to completely cool before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of cake and put the miniature plastic baby in after the cake is cooled.

Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is to thick or powdered sugar if to thin). Spoon icing over top of cake. Immediately sprinkle on colored sugar, alternating between the three colors.

Back to Top