New Orleans Style King Cake with Cinnamon Swirl
A festive treat that captures the spirit of Mardi Gras with a rich cinnamon filling and colorful sanding sugar decoration.
Ingredients
For the Dough
- 1 cup warm milk (about 110°F) Ensure the milk is just warm to activate the yeast.
- 2 ¼ teaspoons active dry yeast Can substitute with the same amount of instant yeast.
- ½ cup granulated sugar, divided Use 1 teaspoon for yeast activation.
- 2 large eggs, room temperature Brings the ingredients to the right temperature.
- ½ cup unsalted butter, softened For mixing into the dough.
- 1 teaspoon salt Enhances flavor.
- 4 cups all-purpose flour, plus more for dusting Adjust as necessary while mixing.
- 1 teaspoon ground cinnamon (for dough) Provides additional flavor in the dough.
For the Filling
- ½ cup packed light brown sugar For the filling's sweetness.
- 2 tablespoons ground cinnamon Creates the cinnamon filling flavor.
- ¼ cup unsalted butter, melted To bind the filling ingredients.
For the Icing and Decoration
- 1 cup powdered sugar Base for the icing.
- 2 tablespoons milk or water Adjust for desired icing consistency.
- 1 teaspoon vanilla extract For flavoring the icing.
- to taste Purple, green, and gold sanding sugar For decoration.
- 1 small plastic baby (optional) For traditional serving; symbolizes good luck.
Instructions
Preparation
- In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let this sit for 5 to 10 minutes until it becomes foamy.
- In a large bowl or stand mixer, mix the remaining granulated sugar, eggs, softened butter, and salt until just combined.
- Add the foamy yeast mixture and 3 cups of flour. Mix on low speed until a shaggy dough forms. Gradually add the rest of the flour until the dough pulls away from the bowl.
- Knead for 5 to 7 minutes until it is smooth and elastic. Add the cinnamon for the dough.
- Place the dough in a lightly oiled bowl and turn it to coat. Cover and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a thick paste.
Shaping the Cake
- After the dough has risen, punch it down. On a lightly floured surface, roll the dough into a rectangle, about 12 by 18 inches.
- Brush it with the melted butter reserved for the filling, then spread the cinnamon filling mixture evenly over the dough.
- Starting with the long side, tightly roll the dough into a log and pinch the seam closed.
- Form the log into a ring or oval shape, joining and pinching the ends to seal. If using a plastic baby, insert it into the cake now.
- Place the ring on a parchment-lined baking sheet. Cover it loosely and let it rise for 30 to 45 minutes. Preheat your oven to 375°F (190°C).
Baking and Icing
- Bake for 25 to 35 minutes until golden brown and cooked through. If the top browns too quickly, lightly cover with foil.
- Let it cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the liquid until you reach a thick glaze.
- Drizzle the glaze over the cooled cake and immediately sprinkle generously with sanding sugars.
Notes
Store in an airtight container at room temperature for up to three days or wrap tightly and refrigerate for up to a week. You can freeze the unglazed cake for up to three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 20g
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