Description
A festive homemade King Cake with sweet brioche dough and choice of fillings, decorated in traditional Mardi Gras colors. Makes two cakes!
Ingredients
→ Dough
1 cup milk
1/4 cup salted butter
1 1/2 teaspoons salt
2/3 cup warm water
1/2 cup granulated sugar, divided
1 tablespoon active dry yeast
2 large eggs, beaten
2 teaspoons vanilla extract
5 to 5 1/2 cups all-purpose flour (705-776g)
→ Cinnamon Filling Option
2/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour (68g)
2 teaspoons ground cinnamon
4 tablespoons salted butter, melted
→ Cream Cheese Filling Option
8 ounces cream cheese, softened
2 cups powdered sugar
2 tablespoons salted butter, softened
1 teaspoon vanilla extract
→ Frosting
2 cups powdered sugar
3 tablespoons milk
1 tablespoon salted butter, melted
1 teaspoon lemon juice
1 teaspoon vanilla extract
Instructions
Heat milk and butter until warm, add salt. In separate bowl, combine warm water, 1 tablespoon sugar, and yeast. Let sit until foamy, 5-10 minutes.
Mix yeast mixture with remaining sugar, eggs, vanilla, and flour gradually. Knead with dough hook 5 minutes or by hand 8-10 minutes until soft dough forms. Place in oiled bowl and let rise 1-2 hours.
For cinnamon filling, mix sugars, flour, cinnamon, and butter. For cream cheese filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
Divide dough in half. Roll each into 10×16-inch rectangle, cut lengthwise. Add filling, roll into logs, twist together, form oval. Let rise 30-45 minutes.
Bake at 350°F for 25-30 minutes until golden and internal temperature reaches 190-195°F. Cool completely.
Make frosting by beating ingredients until smooth. Hide baby figurine in cake, drizzle with frosting, and sprinkle with colored sugar while wet.
Notes
Recipe makes TWO king cakes – enjoy one now and freeze one for later
Can be made ahead and refrigerated overnight before baking
Keeps 2-3 days at room temperature or 1 week refrigerated
Can be frozen for up to 3 months