I first attempted a King Cake in 2012, this is my much improved version in 2017! So happy to see that I can have luck with yeast recipes especially for special holiday treats like making a Homemade King Cake Recipe for Mardi Gras or my special Italian Easter Bread. When I saw this recipe in Family Fun for King Cake in 2012, I could not resist trying it. The ones at the grocery are over $8 and how much could yeast and flour cost!! Also my husband sent me a link for a cake that was sent to his office by the parents of one of his co-workers from New Orleans and it was over $30 a cake. I found the little babies at the craft store near the Baby/wedding shower supplies. I did not make this recipe this time just incase it was the reason for my lack of success.
Making a Homemade King Cake Recipe
Love watching a successful rising of dough. There is a sense of satisfaction you made it this far, don’t you think?
The recipe I used called for raisins and nuts, but I never recall eating a King Cake that had those ingredients so I skipped them and stuck with cinnamon and brown sugar.
Be sure to pin this King Cake Recipe for your next Mardi Gras Party or meal?
King Cake Recipe
- 1/2cup milk
- 2 Tablespoons butter
- 1 (.25 ounce) packages active dry yeast
- 1/3 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup white sugar
- 1 egg beaten
- 1 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- 3 cups all-purpose flour or bread flour
- 1/w cup packed brown sugar
- 1/2 tablespoon ground cinnamon
- 1/4 cup all-purpose flour
- 3 tablespoons melted butter
- 1/2 cup confectioners’ sugar
- 1/2 – 1 tablespoon water
When yeast mixture is bubbling, add the cooled milk mixture in the kitchen aid with dough hook. Add the eggs eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes or beat in kitchen aid for 5 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down.
Preheat oven to 375 degrees F Line a cookie sheet with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, 1/4 cup flour. Pour 3 tablespoons of melted butter over the cinnamon mixture and mix until crumbly.
Roll dough out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors or knife make cuts 1/3 of the way through the rings at 1 inch intervals. You can put a ramekin in the middle of the ring if you wish. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 tablespoons of water.