Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 plastic baby figurine (optional)
- 2 cups powdered sugar
- 2-3 tbsp milk
- Purple, green, and gold sanding sugar
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- 10-inch round cake pan
- Parchment paper
- Pastry brush
- Plastic wrap
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, granulated sugar, yeast, and salt. Mix on low speed until combined.
2. In a small saucepan, heat milk and melted butter until warm (about 110°F). Add to the flour mixture along with eggs and vanilla extract. Mix on low speed until a dough forms.
3. Increase speed to medium and knead dough for 5-7 minutes until smooth and elastic.
4. Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
5. In a small bowl, mix together brown sugar and cinnamon.
6. Preheat oven to 350°F. Grease a 10-inch round cake pan and line with parchment paper.
7. On a lightly floured surface, roll out dough into a 16x10 inch rectangle. Spread softened butter over the dough, leaving a 1-inch border around the edges. Sprinkle cinnamon sugar mixture evenly over the butter.
8. Starting with the long side, roll up the dough tightly into a log. Pinch the edges to seal.
9. Form the log into a ring and place in the prepared cake pan. Press the plastic baby figurine into the dough, if using.
10. Cover the cake with plastic wrap and let rise for another 30 minutes.
11. Bake for 25-30 minutes or until golden brown. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
12. In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake and sprinkle with purple, green, and gold sanding sugar.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
12 servings
Nutritional information:
Calories: 310
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 130mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 33g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted for the 2% milk.
- Instant yeast can be substituted for the active dry yeast. Use the same amount and skip the step of proofing the yeast in warm milk.
- Margarine can be substituted for the unsalted butter.
- Light brown sugar can be substituted for the dark brown sugar.
Variations:
- Add chopped pecans or raisins to the cinnamon sugar mixture.
- Use a cream cheese glaze instead of the powdered sugar glaze.
- Add lemon zest to the dough for a citrus twist.
Tips and tricks:
- Make sure the butter is softened enough to spread easily over the dough.
- Use a serrated knife to cut the cake for clean slices.
- If the dough is not rising, place it in a warm oven (turned off) with a bowl of hot water to create a warm, humid environment.
Storage instructions:
Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a colorful Mardi Gras-themed platter.
Garnishes:
Sprinkle extra sanding sugar over the top of the cake for added sparkle.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of bacon.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more milk.
- If the cake is browning too quickly, cover it with foil for the last 10 minutes of baking.
Food safety advice:
Make sure the plastic baby figurine is placed in the cake after it has been baked and cooled to avoid any choking hazards.
Food history:
King Cake is a traditional dessert served during Mardi Gras season in New Orleans and other parts of the world. The cake is named after the three kings who visited baby Jesus on Epiphany, which falls on January 6th.
Flavor profiles:
The Classic Cinnamon King Cake is sweet and spicy, with a soft and fluffy texture.
Serving suggestions:
Cut the cake into slices and serve on colorful plates with Mardi Gras-themed napkins.
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Region: Louisiana