Delicious King Cake Recipe to Brighten Your Mardi Gras Celebration
This king cake recipe is a delightful dessert perfect for Mardi Gras celebrations, bursting with sweetness and nostalgia.
Equipment
- Electric mixer
- Baking sheet
- Whisk
- Measuring cups
- Measuring spoons
- ziplock bags
- Parchment paper
Ingredients
For the Dough
- 1/3 cup granulated sugar Sweetness and structure; substitute with brown sugar for a deeper flavor.
- 1 teaspoon salt Enhances flavors; no substitutes necessary.
- 1/2 cup butter melted; adds richness and moisture; margarine can be used as a substitute.
- 2 large eggs Provide structure and richness; no substitutions recommended.
- 1 cup milk room temperature; adds moisture and helps activate yeast; non-dairy milk can be used as a substitute.
- 1 package active dry yeast The leavening agent for dough; fresh yeast may be used in equal amounts.
- 1 teaspoon vanilla extract Enhances flavor; substitute with almond extract if preferred.
- 1 tablespoon orange zest Adds citrus depth; lemon zest can be used if unavailable.
- 1 tablespoon lemon zest Contributes brightness; more orange zest can be a substitute.
- 4 cups all-purpose flour Gives the cake structure; a gluten-free flour blend can be an option.
- 1/2 cup canola oil For brushing dough and moist texture; any neutral oil works fine.
For the Filling
- 1 tablespoon ground cinnamon Infuses spice and depth into the filling; use pumpkin pie spice for a different twist.
- 8 ounces cream cheese softened; the base for the filling; Tofutti or vegan cream cheese can be used for a dairy-free option.
For the Glaze
- 2 cups powdered sugar sifted; used in both glaze and filling; no substitutes necessary.
- 1 tablespoon milk Added for the glaze; almond milk can be used for a dairy-free option.
For Decoration
- 1 tablespoon food coloring For a festive touch; omit if you prefer a more natural look.
Instructions
How to Make King Cake
- In an electric mixer, cream together 1/3 cup sugar, salt, and melted butter. Beat in eggs, one at a time, until smooth. Combine milk with active dry yeast and let it sit until bubbly, then mix it into the sugary blend along with the vanilla and zests.
- Gradually mix in the all-purpose flour until a dough forms, then knead it until smooth and elastic. Coat the dough lightly with 1/2 cup canola oil and let it rise in a warm area for about 1.5 hours until it has doubled in size.
- While the dough is rising, prepare the colorful sugars by mixing equal parts granulated sugar and food coloring in ziplock bags. Shake until the sugars are vibrant and evenly coated.
- Turn the risen dough onto a floured surface, rolling it out into a rectangle. Brush the dough with oil and generously sprinkle with a mixture of cinnamon and sugar. Cut the dough into strips, braid them together, and shape into a ring.
- Place the braided dough on a baking sheet lined with parchment paper. Allow it to rise for another hour, creating a fluffy and airy texture.
- For the filling, cream together softened cream cheese, sifted powdered sugar, milk, and lemon zest. Pipe this lovely mixture into the center of your braided dough. Bake at 370°F for about 12-15 minutes until it’s golden brown on top.
- Once out of the oven, mix additional powdered sugar with milk to create the glaze. Drizzle this over the cooled cake and generously sprinkle with your colorful sugars for a festive finish.
Notes
Serve warm topped with whipped cream for an extra treat!