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 with a delicate icing and a dusting of gorgeous, vibrant colors. It’s a spectacular and delicious tradition!
Equipment
- Electric mixer with whisk and paddle attachments
- Instant read thermometer for checking milk temperature
- Rolling Pin
- 2 Rimmed baking sheets lined with parchment paper
- 2 wire racks for cooling
Ingredients
- 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; small plastic baby to insert into the cake
Instructions
- 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.
Notes
This cake is best the day it’s made but slices can be gently reheated in the microwave for about 15 seconds.
*Much of the time in making this cake involves resting and rising. You can certainly use rapid-rise yeast to cut the rise time.
Cake glitter and sanding sugar can be found at specialty food or craft stores - we found the cake glitter at Hobby Lobby and actually liked the finished product over the sanding sugar. We found "babies" in their party aisle, along with baby shower decorations.