Dessert: United States – Cajun and Creole Louisiana – King Cake

Serving Size: 12

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 45 min

Total 2 hrs 45 min

Ingredients

- 1 cup (240 ml) whole milk, warmed to 110–115°F (43–46°C)
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/4 cup (50 g) granulated sugar (dough)
- 4 1/2 cups (540 g) all-purpose flour, plus more for dusting
- 1 tsp (6 g) kosher salt
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 3 large eggs (approx. 150 g total)
- 1 tsp (5 ml) vanilla extract
- Filling:
  - 1/2 cup (113 g) unsalted butter, softened
  - 3/4 cup (165 g) packed light brown sugar
  - 2 tbsp (16 g) ground cinnamon
  - 1 cup (120 g) chopped pecans (optional)
- Egg wash: 1 egg (approx. 50 g) + 1 tbsp (15 ml) milk
- Glaze:
  - 2 cups (240 g) confectioners' sugar
  - 3–4 tbsp (45–60 ml) milk, adjust for consistency
  - 1 tsp (5 ml) vanilla extract
  - Gel food coloring: purple, green, and yellow/gold (as needed)
- Colored sanding sugar in purple, green, and gold (optional) for extra sparkle
- 1 small plastic baby trinket (optional) — wash and wrap in foil if placing inside after baking

Instructions

Short Description:
A sweet, enriched braided ring bread filled with a cinnamon-sugar mixture, finished with a white glaze and bright purple, green, and gold icing to celebrate Mardi Gras. Traditionally a small plastic baby is hidden in the cake; the finder hosts the next party.

Regional Notes:
This is the Louisiana-style King Cake: an enriched brioche-like dough rolled with cinnamon-sugar (often with pecans) then shaped into a ring and iced in the Mardi Gras colors purple, green, and gold. Unlike simpler coffee-ring variants, Louisiana versions are typically larger, richer, and served at Carnival parties; the hidden plastic baby is a local custom (insert after baking or safely wrapped).

1. Proof the yeast: stir warm milk, 1 tbsp (12 g) of the granulated sugar (from the 1/4 cup), and the active dry yeast in a small bowl. Let sit 5–10 minutes until foamy.
2. Mix dry dough ingredients: in a large bowl whisk together 4 1/2 cups (540 g) flour, remaining granulated sugar, and salt.
3. Combine wet dough ingredients: in a separate bowl whisk the 3 large eggs (approx. 150 g), melted butter (1/2 cup / 113 g), and vanilla. Add the foamy yeast-milk mixture and stir to combine.
4. Form and knead dough: add the wet mixture to the dry ingredients and stir until a shaggy dough forms. Turn onto a floured surface and knead 8–10 minutes until smooth and elastic, adding up to 2–4 tbsp (15–30 g) more flour if the dough is too sticky.
5. First rise: place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place 1–1 1/2 hours, or until doubled in size.
6. Prepare filling: in a bowl beat the softened 1/2 cup (113 g) butter with 3/4 cup (165 g) brown sugar until spreadable, then mix in 2 tbsp (16 g) cinnamon. Fold in 1 cup (120 g) chopped pecans if using.
7. Shape the cake: punch down the risen dough and turn onto a floured surface. Roll into a rectangle about 12 x 18 inches (30 x 46 cm). Spread the cinnamon-pecan filling evenly over the dough, leaving a 1/2-inch (1.3 cm) border. Roll the dough tightly from a long edge into a log (jelly-roll style), pinching the seam closed.
8. Form the ring: transfer the log to a parchment-lined baking sheet and gently shape into a ring, pinching the ends together to seal. If desired, twist or braid two shorter logs for a decorative ring instead. Cover loosely and let rise 30–45 minutes until puffy.
9. Preheat oven and egg-wash: preheat oven to 350°F (175°C). Whisk the egg (approx. 50 g) + 1 tbsp (15 ml) milk for egg wash and brush it gently over the risen ring.
10. Bake: bake the King Cake 25–30 minutes until deep golden brown and the interior reaches ~190°F (88°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes. Remove from oven and cool on a wire rack 15–20 minutes.
11. Safety note for the baby: do not bake an unwrapped plastic baby inside the cake. If you want the baby hidden, wash and fully wrap the trinket in several layers of foil or insert the baby after baking by sliding it under the cake or cutting a small slit on the underside; alternatively place the wrapped baby on the serving platter under the parchment. Inform guests about the tradition and the possibility of a hidden piece.
12. Make the glaze and color it: whisk confectioners' sugar (2 cups / 240 g) with 3–4 tbsp (45–60 ml) milk and 1 tsp (5 ml) vanilla to a pourable glaze. Divide glaze into four small bowls: leave one bowl white and tint the other three with gel food coloring to purple, green, and yellow/gold.
13. Ice and decorate: spoon or drizzle a thin layer of white glaze over the cooled cake. Immediately pipe or drizzle the colored glazes in alternating bands (purple, green, gold) across the top, or dust sections with colored sanding sugar for the traditional look. Let glaze set 15–30 minutes.
14. Serve: slice and serve at room temperature. As tradition dictates, the person who finds the hidden baby is expected to host the next King Cake party.