King Cake

This New Orleans-style classic is prepared every year for the celebration of Mardi Gras.  A small plastic baby is often hidden under the baked bread, signifying the discovery of the baby Jesus.  A dried bean is a common substitute if you don’t want your friends chomping down on a piece of plastic!

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Servings 16 - 20servings
Prep Time 30minutes
Cook Time 45minutes
Passive Time 60 - 90minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 16 - 20servings
Prep Time 30minutes
Cook Time 45minutes
Passive Time 60 - 90minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl, combine warm water and sugar. Add the yeast and let sit for 5 minutes while the yeast dissolves.
  2. Meanwhile, combine the bread flour, nutmeg, and lemon zest and set aside.
  3. Add the eggs, vanilla extract, and melted butter to the yeast mixture and mix briefly. Add the dry ingredients and mix until a rough dough ball forms, about 2 minutes.
  4. Add the salt and continue to mix until smooth and uniform, 7 - 10 minutes. Transfer the dough to a lightly-oiled bowl, cover, and let rise in a warm location until doubled in size, 30 - 45 minutes.
  5. While the dough rises, prepare the filling: mix together the cream cheese, brown sugar, lemon zest, cinnamon, and salt until smooth and creamy, then fold in the toasted pecans. Line a baking sheet with parchment paper and set aside.
  6. Roll the risen dough on a lightly floured surface into a rectangle about 18x30-inches. Spread the filling evenly over the dough, leaving a 1- to 2-inch border around the edges.
  7. Working from the long end, tightly roll the dough into a long tube. Place the dough onto the prepared baking sheet, seam side down and shape into a large ring. Cover and place in a warm location to rise until doubled in size, another 30 - 45 minutes. Meanwhile preheat oven to 350°F.
  8. Bake the ring in a preheated 350°F until puffed and golden and an internal temperature of 190°F is reached, about 45 minutes. Let cool completely.
  9. When king cake has cooled completely, prepare the glaze by whisking the powdered sugar with enough water to make a thick yet pourable consistency. Pour the glaze over the king cake, letting the excess glaze dribble down the sides. Decorate with traditional strips of green, yellow, and purple colored sugar.
  10. If desired, place a small plastic baby figurine or a bean under a portion of the cake before serving. Whoever finds the bean is the winner! Or has to supply next year's king cake.
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Recipe Comments

One thought on “King Cake

  1. Ben Griswold

    First i will say I didn’t make this cake.. But I ate it twice. and loved it both times. How you ask? Our Recipe Specialist here at Bob’s Red Mill put in on the “Eat me I’m Free table” and so i did. The first time I literally scoffed when i saw people coming out of the copy room with this cake that looks like it was cheaply made for a 5 year old girls birthday party. I really couldn’t believe something that looked so over the top cheap could taste that good. And not 5 year old birthday party good, complex flavors and textures and nutty buttery finish good.. and the sprinkles even work, they compliment the flavor; so as much as it pains me I would say don’t leave em out. Probably the funnest part about (eating, not making)this cake is that many peoples faces upon seeing the cake (that was now being raved about by myself and others) were sort of confused as if to say “Really? this is that good?” And everyone eating it would of course nod and continue to spread the joy. I bow to your skills .. though the recipe might need a bit more cream cheese.. Probably best that we retest it just to make sure =)

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