Now Find Gluten Free

King Cake

CourseBrunch, Dessert
CuisineAmerican

Servings	Prep Time
8-12servings	30minutes

Cook Time	Passive Time
20minutes	20minutes

Servings	Prep Time
8-12servings	30minutes

Cook Time	Passive Time
20minutes	20minutes

Ingredients

Dough

1/2cup waterwarm, between 105-110°
1 1/2tbsp rapid rise yeast
1/3cup buttermilkcan substitute, milk or non dairy substitute plus 1 tsp white vinegar
2tbsp olive oil
10tbsp butterunsalted, room temperature, divided
4oz cream cheesefull fat
1/2cup granulated sugar
1/2tsp vanilla extract
1 egglarge, room temperture
2 3/4cup all purpose gluten free flour mix with
1 1/4tsp baking powder
1/4tsp salt

Filling

Icing

1cup powdered sugar
2-3tbsp waterroom temperature
purple, green and yellow sugaror sprinkles

Instructions

Combine warm water, yeast and 2 teaspoons of granulated sugar and stir. Set aside to bloom.
In a separate bowl, measure out buttermilk and olive oil. Stir to combine.
In a stand mixer or large bowl, cream 8 tablespoons of butter with the cream cheese until light and fluffy.
Combine gluten free flour mix, baking powder and salt, in a separate bowl, whisking well.
With mixer on medium low, slowly add granulated sugar, vanilla and egg, beating well between each addition.,
Change mixer speed to low then alternate adding small amounts of yeast mixture, milk mixture and dry ingredients, until all ingredients are well incorporated.
Scrape bowl then turn mixer up to medium and beat dough for 3 minutes. The dough will be sticky.
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.
Lightly sprinkle dough with gluten free flour. Gently press or roll dough into a rectangle that is 1/4″ thick.
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.
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.
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.
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.
Gently form tube into a circle, tucking one end into the other and press closed.
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°.
Bake in a 350° oven until golden brown, 25-30 minutes.
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.
Pour icing over cake and sprinkle with colored sugars while still wet.
Serve warm or at room temperature.

Recipe Notes

This King Cake recipe is gluten free and vegetarian.