King Cake

• 1 1/4 cups warm milk
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup purple sanding sugar
• 1/4 cup green sanding sugar
• 1/4 cup gold sanding sugar

Steps

1. 1 In a bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let stand for 5 minutes until frothy.
2. 2 In a large bowl, mix melted butter, eggs, vanilla, and remaining granulated sugar. Stir in yeast mixture.
3. 3 Gradually add flour and salt to the wet mixture until a soft dough forms.
4. 4 Knead on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. 5 Roll out dough into a 16x21-inch rectangle. Mix brown sugar and cinnamon and spread evenly over dough.
6. 6 Roll up tightly from the long side, then cut into 3 equal pieces. Shape into an oval braid.
7. 7 Place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
8. 8 Preheat oven to 375°F. Bake for 20-25 minutes until golden.
9. 9 Combine sanding sugars and sprinkle over the warm cake.

Nutrition

Tips

• For an extra festive touch, add a small plastic baby to the cake before baking.
• If not serving immediately, let the cake cool completely before storing.

Storage

Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Reheat in a 300°F oven until warmed through.

Serving Suggestions

• Serve with a café au lait for a classic New Orleans experience.
• Pair with fresh fruit for a refreshing contrast.

FAQ