Mardi Gras King Cake (Printable)
Sweet cinnamon swirl brioche adorned with purple, green, and gold sugars for festive enjoyment.
# What You'll Need:
→ Dough
01 - 4 cups all-purpose flour
02 - 1/2 cup whole milk, warmed
03 - 1/4 cup water, warmed
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup granulated sugar
06 - 1/2 cup unsalted butter, melted
07 - 3 large eggs, room temperature
08 - 1 tsp salt
09 - 1/2 tsp ground nutmeg
10 - 1/2 tsp vanilla extract
→ Cinnamon Swirl Filling
11 - 1/2 cup brown sugar, packed
12 - 2 tbsp ground cinnamon
13 - 1/4 cup unsalted butter, melted
→ Icing
14 - 2 cups powdered sugar
15 - 2-3 tbsp milk
16 - 1/2 tsp vanilla extract
→ Decoration
17 - Purple, green, and gold decorating sugars
# Directions:
01 - Combine warm milk, warm water, a pinch of sugar, and yeast in a small bowl. Let stand for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
02 - In a large bowl, whisk together flour, remaining sugar, salt, and nutmeg. Add melted butter, eggs, vanilla extract, and the activated yeast mixture. Stir until combined, then knead by hand or with a stand mixer for 7–10 minutes until the dough is smooth and elastic.
03 - Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free spot for 1–1.5 hours or until doubled in size.
04 - Punch down the risen dough and turn onto a lightly floured surface. Roll into a 10x20-inch rectangle. Brush the entire surface with melted butter.
05 - Mix brown sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the buttered dough, leaving a small border around the edges.
06 - Starting from the long edge, roll the dough tightly into a log. Pinch the seam firmly to seal.
07 - Shape the log into a ring and transfer to a parchment-lined baking sheet. Pinch the ends together securely to seal the circle.
08 - Cover the shaped cake loosely and let rise for 45–60 minutes until puffy and visibly increased in size.
09 - Preheat oven to 350°F. Bake the cake for 25–30 minutes until golden brown and cooked through. Cool completely on a wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Adjust consistency with additional milk if needed.
11 - Drizzle the icing evenly over the cooled cake. Immediately sprinkle purple, green, and gold decorating sugars in alternating bands while the icing is still wet.
12 - If following tradition, insert a plastic baby figurine from underneath the cooled cake before serving. Ensure guests are warned about the hidden surprise.
# Cooking Tips:
01 -
- The brioche dough is richer and more tender than any coffee shop version you will find
- That moment when you cut into the swirl and the cinnamon scent hits everyone at the table
- It is surprisingly forgiving, even if your ring shaping skills need work like mine did
02 -
- Under proofed dough will be dense and heavy, while over proofed dough can collapse in the oven
- Sealing both the log seam and the ring connection thoroughly prevents the filling from leaking out
- Wait until the cake is completely cool before icing, or the icing will melt right off
03 -
- Use kitchen scissors to trim any uneven edges before shaping for a more professional looking ring
- Place a small oven safe bowl in the center of the ring while baking if you want to maintain a perfect circle