Description
This Authentic Mardi Gras King Cake recipe delivers a traditional New Orleans treat perfect for celebrating Mardi Gras. The rich, braided dough filled with cinnamon sugar and topped with vibrant purple, green, and gold icing and sprinkling sugars offers a festive and flavorful centerpiece for any party or gathering.
Ingredients
Scale
For dough
- 1/4 cup warm water (105 to 115 degrees F)
- 1 envelope active dry yeast
- 1/4 cup warm milk (105 to 115 degrees F)
- 1/2 cup butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
- 2 eggs
- 1 plastic baby charm
For cinnamon filling
- 1/4 cup melted butter
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons cinnamon
For icing
- 1 cup powdered sugar, sifted
- 1/4 teaspoon almond extract
- 1 to 2 tablespoons milk
- Colored sprinkling sugar (green, gold, and purple)
Instructions
- Activate yeast: Place warm water in a large warm bowl and sprinkle in the yeast. Stir until dissolved and let it activate for about 5 minutes until frothy.
- Mix dough ingredients: Add warm milk, softened butter, sugar, ground nutmeg, and salt to the yeast mixture. Stir in 1 cup of flour until well blended.
- Add eggs and flour: Stir in the eggs, then gradually add enough of the remaining flour to form a soft dough.
- Knead dough: Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes. Place the dough in a greased bowl and turn it to coat all surfaces.
- First rise: Cover the bowl and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.
- Prepare dough for filling: Punch down the risen dough and roll it out on a lightly floured surface into a 30- by 9-inch rectangle.
- Add filling: Brush the dough with melted butter, then evenly sprinkle the cinnamon filling (brown sugar and cinnamon) to within half an inch of the edges.
- Roll and cut: Starting at the long edge, roll the dough tightly like a jelly roll and pinch the seam to seal. Then cut the roll lengthwise in half with a sharp knife.
- Twist and insert charm: Carefully twist the two halves together with the cut sides facing up to showcase the filling. As you twist, place the plastic baby charm somewhere in the center of the dough.
- Shape and second rise: Transfer the twisted dough onto a greased baking sheet, forming a ring by pinching the ends together to seal. Cover and let it rise again in a warm, draft-free place until doubled in size, about 20 to 40 minutes.
- Bake: Preheat the oven to 350°F (175°C) and bake the cake for 30 minutes or until golden brown and fully cooked.
- Cool and glaze: Remove the cake from the baking sheet and let it cool on a wire rack. Mix the icing ingredients until smooth, divide into three bowls, and tint with purple, green, and gold colors. Drizzle the icing over the cooled cake and sprinkle colored sugar on top as desired.
Notes
- This recipe is adapted from a 1980’s recipe featured in the Times-Picayune Newspaper of New Orleans.
- The plastic baby charm is a traditional addition symbolizing luck and prosperity; be sure to warn guests about its presence.
- You can adjust the colored sugars for more vibrant or subtle decoration depending on preference.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Party Food
- Method: Baking
- Cuisine: Southern
Keywords: Mardi Gras King Cake, New Orleans King Cake, Traditional King Cake, Southern Mardi Gras Dessert, Cinnamon Filled Cake, Festive Cake
