Description
A recipe for a traditional, brioche-style King Cake featuring a cinnamon swirl and an optional cream cheese filling, decorated with purple, green, and gold sugar.
Ingredients
Scale
- 1 cup warm milk (105–115 degrees F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 8 ounces cream cheese, softened (for filling option)
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
- Purple, green, and gold sanding sugar (for decoration)
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand 5-10 minutes until foamy.
- Mix the dough: Add the remaining granulated sugar, eggs, melted butter, salt, and 3 cups of the flour to the yeast mixture. Mix until combined. Gradually add the remaining flour until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Prepare the filling: While the dough rises, beat the softened butter, brown sugar, and cinnamon together until smooth. If using cream cheese filling, beat the softened cream cheese until smooth, then mix in 1/4 cup of the powdered sugar.
- Shape the cake: Punch down the risen dough. Roll it out into a large rectangle, about 12×18 inches. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long side. If using cream cheese, spread it over the cinnamon mixture.
- Form the ring: Tightly roll the dough lengthwise into a log. Pinch the seam closed. Bring the ends together and pinch them firmly to seal, forming a ring shape. Place the ring on a baking sheet lined with parchment paper.
- Second rise: Cover the cake loosely and let it rise again in a warm place for 30-45 minutes. Preheat your oven to 375 degrees F during the last 15 minutes of the rise.
- Bake: Bake for 25-30 minutes, or until golden brown. Let the cake cool completely on a wire rack.
- Make the glaze: Whisk together the remaining powdered sugar, milk, and vanilla extract until smooth.
- Decorate: Drizzle the glaze over the cooled cake. Immediately sprinkle generously with purple, green, and gold sanding sugars. Place a small plastic baby trinket under the cake if desired.
Notes
- For a brioche texture, ensure your butter and eggs are at room temperature before mixing.
- If you do not have sanding sugar, you can mix powdered sugar with food coloring to create colored icing layers instead of a single glaze.
- This dough benefits from a slow, warm rise; avoid placing it near drafts.
- Prep Time: 45 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg