King Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword best-king-cake, homemade-king-cake, king-cake-recipes

Prep Time 25

Cook Time 40

Rising time 2 30

Total Time 3 35

Servings servings (may vary)

Calories 459kcal

Ingredients

1 cup lukewarm whole milk (110°-115°F)
1/2 cup granulated sugar
2 (0.25 oz each) packets rapid rise yeast
4 1/2 - 5 1/2 cups all purpose flour plus additional for dusting work space
2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
1 cup unsalted butter melted
5 large egg yolks beaten
2 tsp vanilla extract
1-2 tsp fresh lemon zest
1 large egg beaten with 1 tsp cold water for egg wash
Filling:
3/4 cup light brown sugar
1 1/2 tsp ground cinnamon
4 Tbsp unsalted butter softened
Icing:
2 cups powdered sugar
5-7 Tbsp heavy cream plus additional as needed to thin
1 tsp pure vanilla extract
1/4 tsp almond extract
purple, green and gold sanding sugars and plastic baby

Instructions

To make the Cake: Pour the warm milk into the large bowl of a stand mixer fitted with the paddle attachment. To the milk add granulated sugar, yeast, and a heaping tablespoon of flour, mixing on low until both the sugar and the yeast have dissolved. Let stand for 8-10 minutes until the top is bubbly and foamy.
In a separate medium bowl, whisk together 5 cups flour, cinnamon, salt and nutmeg. (Reserve 1/2 cup to add if the dough isn't pulling away from the bowl while kneading.)
With mixer on low speed beat in butter, egg yolks, vanilla and lemon zest into the yeast mixture. Switch to the dough hook. Gradually add the sifted dry ingredients to the wet ingredients.
Increase the speed of the mixer and knead for 7-10 minutes or until smooth and elastic. The dough should pull away from the sides of the bowl. (If it doesn't, add 1 Tablespoon of the reserved flour at a time until it does pull away.)
Remove dough from bowl to a lightly floured surface and turn and knead just until it's no longer sticky. Shape it into a large ball. (If kneading by hand, knead the dough on a floured surface until it is smooth and elastic, about 10-15 minutes.)
Grease the bowl, then put the dough back into the bowl, cover with plastic wrap and a towel and set aside in a warm draft-free place to let it rise, for 1 1/2-2 hours or until the dough has doubled in volume.
To Make the Filling: In a small bowl, combine the brown sugar and ground cinnamon. Mix butter with cinnamon mixture until fully combined.
To Form the Cake: Gently punch down dough to release air. Turn the dough out onto a lightly floured surface. Roll into roughly a 10 x 20 inch rectangle. Spread the filling on one half of the long side of the dough leaving a 1 inch border. Fold the dough in half covering the filling. Press dough down firmly so the dough will stick together.
Cut dough lengthwise into three long 20 inch strips. Press the tops of the strips together and braid. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again and is even in thickness and shape. Form into a circle and press the edges together.
Carefully transfer ring to a parchment lined baking sheet. Reshape as needed. Cover with plastic wrap and let it rise in a warm draft free place until doubled in size, about 30-60 minutes.
To Bake: Preheat oven to 350°F. Once it's doubled in size, uncover and brush on all sides with egg wash. Bake until the braid is golden brown, about 35-40 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool.
To Make the Icing: For the icing, while the cake is cooling, whisk together the powdered sugar, heavy cream, vanilla and almond extract until smooth and spreadable. If the icing is too thick, add a bit more cream; if it's too loose, add a little more powdered sugar.
Once the cake has cooled, spread the icing over the top of the cake allowing it to drip down the sides. Immediately sprinkle with purple, green, and gold (yellow) decorative sanding sugars while the icing is still wet. Tuck the plastic baby into the underside of the cake.
Slice and enjoy.

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