King Cake

 

Mardi Gras in fast upon us and when celebrating, you will need a King Cake. The King Cake, all dressed up in it’s colors, is the traditional dessert in New Orleans during the festive season. The colors stand for justice (purple), faith (green) and power (gold).

Traditional King Cakes have a plastic baby trinket baked into it. Whoever finds the baby in their piece of cake gets to host the next year’s party. If you choose to use plastic trinkets in your cake, please make sure to let your guests know before serving your cake.

Similar to a coffee cake, this delicious King Cake is filled with butter and cinnamon. It is so good, I don’t know why you wouldn’t want to serve this all year long.

 

 

Print Recipe
King Cake
king cake
Votes: 4
Rating: 5
You:
Rate this recipe!
Course Brunch, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Dough
Filling
Icing
Course Brunch, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Dough
Filling
Icing
king cake
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine warm water, yeast and 2 teaspoons of granulated sugar and stir. Set aside to bloom.
  2. In a separate bowl, measure out buttermilk and olive oil. Stir to combine.
  3. In a stand mixer or large bowl, cream 8 tablespoons of butter with the cream cheese until light and fluffy.
  4. Combine gluten free flour mix, baking powder and salt, in a separate bowl, whisking well.
  5. With mixer on medium low, slowly add granulated sugar, vanilla and egg, beating well between each addition.,
  6. Change mixer speed to low then alternate adding small amounts of yeast mixture, milk mixture and dry ingredients, until all ingredients are well incorporated.
  7. Scrape bowl then turn mixer up to medium and beat dough for 3 minutes. The dough will be sticky.
  8. Prep your work space by covering it with plastic wrap and then lightly sprinkle area with gluten free flour mix. Scrape dough out onto your work surface.
  9. Lightly sprinkle dough with gluten free flour. Gently press or roll dough into a rectangle that is 1/4" thick.
  10. Melt remaining 2 tablespoons butter and allow to cool slightly. Leaving a 1/2"" clean border around the edges of the dough, brush melted butter all over the dough.
  11. In a small bowl, mix the sugars and cinnamon for filling and sprinkle evenly over the melted butter. Gently press sugar cinnamon mix down into the melted butter.
  12. Using the plastic wrap to help lift and roll the dough, start with the long edge and tightly roll the dough into a long tube. Do not try to unroll the dough once you have started, it will tear the dough.
  13. Sprinkle dough with flour and then roll onto a piece of parchment paper and place parchment paper with dough on it to a baking sheet.
  14. Gently form tube into a circle, tucking one end into the other and press closed.
  15. With a clean knife, make small slash marks one inch apart around the tube. Cover with a clean towel and set in a warm place to rise until about doubled in size - about 20 minutes. Preheat oven to 350°.
  16. Bake in a 350° oven until golden brown, 25-30 minutes.
  17. While cake is baking, prepare icing by adding one tablespoon of water at a time to the powdered sugar, stirring and adding water until the icing has reached your desired consistency.
  18. Pour icing over cake and sprinkle with colored sugars while still wet.
  19. Serve warm or at room temperature.
Recipe Notes

This King Cake recipe is gluten free and vegetarian.

Share this Recipe
No Comments Yet

Leave a Reply

Your email address will not be published.

VERIFIED Seal
DISCLAIMER
The information contained in our web sites and mobile applications is not intended to prevent, diagnose, treat or cure any illness or disease. You should consult a qualified health professional regarding your health conditions. We are not responsible for any decision you make or any consequences that result based on the information you obtain from us.
COPYRIGHT
Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Bluff , Illinois, 60044