King Cake

This celebratory cake is made from a fragrant, spice-laced dough that’s been kissed with a citrus note of fresh lemon and rich from eggs and butter. Rolled up inside is a sweetened mix of golden raisins and toasted pecans with a touch more spice and a bit more butter and finished by topping with a delicate icing and dusting with gorgeous, vibrant colors! It’s a spectacular and delicious tradition!

Full confession, I’m a native Texan and in the Texas Panhandle we did not dine on King Cake. But years ago, I met up with what would become one of my dearest friends, who hailed from Louisiana and through the years shared wonderful recipes with me. In researching recipes for King Cake, I learned one thing. There are probably as many recipes for this Louisiana tradition as there are for Southern biscuits. Some are braided, some are rolled and formed. Some are made with fillings and some with no filling whatsoever. We opted for rolled and formed and couldn’t resist a filling!

The yeast dough is made from many of the same ingredients found in our cinnamon rolls – milk, butter, sugar, flour, egg yolks. And like our cinnamon rolls, mashed potatoes are stirred in for a tender dough. Then cinnamon and nutmeg are added along with pure vanilla extract and a generous spoonful of lemon zest.

Rolled up inside you’ll find a luscious blend of dark brown sugar, golden raisins, toasted pecans with more cinnamon and nutmeg – and more butter!

Baked until golden then iced and brightened with those traditional King Cake colors of purple, yellow or gold, and green – representing justice, prosperity and wealth, and growth. Legend has it the colors also reflect the jewels in a crown that honored the Three Wise Men and their gifts to the Christ Child.

And tucked inside, one lucky person might just find the “baby”, symbolizing good fortune for the coming year.

This is our Texas version, bringing together a variety of glorious recipes transforming into one we hope you enjoy. To our Louisiana friends, we pray you approve.

King Cake

For the dough:

2 tablespoons dry yeast, (3 packets, .25 ounces each)

½ cup sugar

3-¾ cups flour, divided, plus extra for kneading and rolling

1 cup warm milk, 110 to 115 degrees

1 cup melted butter and cooled slightly

5 extra-large egg yolks, room temperature

1 teaspoon pure vanilla extract

2 teaspoons lemon zest, about 2 lemons

3 teaspoons cinnamon

¼ teaspoon freshly grated nutmeg

¾ teaspoon kosher salt

½ cup unseasoned mashed potatoes, preferably Yukon gold

For the filling:

1 cup dark brown sugar

½ cup golden raisins

⅔ cup toasted chopped pecans

½ cup flour

1 tablespoon cinnamon

¼ teaspoon freshly grated nutmeg

½ cup melted butter

For the icing:

3 cups sifted powdered sugar

6 tablespoons half and half

1-½ teaspoons lemon juice

For garnish: purple, yellow, and green cake glitter or sanding sugar

To make the dough:

Combine the yeast, sugar, 1-½ tablespoons of the flour, and the milk in the bowl of an electric mixer. Using a whisk attachment, mix together on medium speed, making certain the sugar and yeast are well blended. Let the mixture stand for about 6 to 8 minutes to proof. It will look somewhat foamy on the surface.

Switch the whisk attachment for the paddle attachment on the mixer. Pour in the melted butter, egg yolks, vanilla extract, and lemon zest, blending on medium speed, about 2 minutes.

In a separate bowl, add the cinnamon, nutmeg, and the kosher salt to the remaining flour. Whisk to combine.

Add to the dough, blending in about 1 cup at a time, along with the mashed potatoes. Mix in using medium-low speed.

Continue beating on medium speed until the dough pulls away from the sides of the bowl, about 2 to 3 minutes.

Turn the dough out onto a large surface that has been lightly floured. Knead the dough by folding it in half, pushing it away from you, then making quarter turns, and repeating. Continue kneading until the dough is smooth, about 12 to 15 minutes. Add additional flour in small amounts as needed, to keep the dough from sticking to the surface.

Transfer the dough to a large mixing bowl that has been lightly greased or sprayed with a cooking spray. Turn once to coat all sides. Cover with a kitchen towel or plastic wrap and place the bowl in a warm spot to rise, about 1-½ hours, or until the dough has doubled in size.

While the dough rises, make the filling:

Mix the brown sugar with the raisins, pecans, flour, cinnamon, and nutmeg. Pour in the melted butter, stir to blend together.

To assemble the cake:

When the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough in half.

Roll each section into a rectangle, about 10” x 14”. Scatter the brown sugar filling over the top of the dough, out to the edges.

Starting from the widest side, roll up the dough as snuggly as possible.

Place on a rimmed baking sheet that has been lined with parchment paper. Form the dough into an oval, pinching the ends together. Using a pair of kitchen shears, snip into the top of dough, making cuts around the top about 2” apart. Repeat with the remaining dough. Cover the cakes with a kitchen towel or plastic wrap and place in a warm place to rise until almost doubled in size, about 45 minutes.

Bake in a 375-degree oven(s) for 25 to 30 minutes, or until golden in color. Using the parchment paper to lift, transfer the cakes to wire racks to cool. While still slightly warm, gently press a “baby figure” into the bottom of each cake. Cool completely before icing.

To make the icing:

Whisk together the powdered sugar with the half and half, and lemon juice until smooth.

When the cakes are cool, spoon the icing over the top.

Sprinkle with the colored cake glitter while the icing is still wet.

Makes 2 cakes, about 8 servings each. This cake is best the day it’s made but slices can be gently reheated in the microwave for about 15 seconds.