King Cake

Ingredients

Equipment Needed

• •Stand mixer with paddle and dough hook attachments
• •Large rimmed baking sheet
• •Rolling pin
• •Instant-read thermometer

Instructions

1. 1

   Bloom the yeast

   Pour the warm milk into a small bowl. It should feel like bathwater on your wrist, around 110°F. Too hot kills the yeast, too cold and it sleeps. Sprinkle the yeast and one tablespoon of the sugar over the surface. Let it sit undisturbed for ten minutes. You'll see it come alive: foamy, bubbly, smelling like fresh bread already. If nothing happens, your yeast is dead. Start over with fresh.

   That foam tells you the yeast is alive and hungry. No foam means no rise. Trust what you see.
2. 2

   Build the dough base

   In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, remaining sugar, salt, nutmeg, cinnamon, and lemon zest. The nutmeg is essential here. My grandmother Evangeline always said king cake without nutmeg is just sweet bread wearing a costume. Make a well in the center and add the egg yolks, whole egg, vanilla, and the bloomed yeast mixture.

3. 3

   Mix until shaggy

   Mix on low speed until a shaggy dough forms, about two minutes. Scrape down the sides. The dough will look rough and uneven. That's fine. Switch to the dough hook and increase to medium speed. Knead for eight to ten minutes until the dough is smooth and pulls away from the sides of the bowl, slapping against the hook with each rotation.

4. 4

   Incorporate the butter

   With the mixer running on medium-low, add the softened butter one tablespoon at a time. Wait until each piece disappears before adding the next. The dough will look like a greasy disaster halfway through. Keep going. Once all the butter is in, increase speed to medium-high and knead another five to seven minutes until the dough is silky, elastic, and slaps cleanly against the bowl. It should pass the windowpane test: stretch a small piece thin enough to see light through without tearing.

   Patience with the butter is everything. Rush this and you'll never develop proper gluten. That's what separates cottony grocery store king cakes from the real thing.
5. 5

   First rise

   Transfer the dough to a large greased bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about one and a half to two hours. I put mine near the stove or on top of the refrigerator where the warmth from the motor speeds things along. The dough should feel puffy and alive when you poke it, leaving an indent that slowly fills back.

6. 6

   Prepare the filling

   While the dough rises, stir together the brown sugar and cinnamon for the filling. Run your fingers through it, breaking up any lumps. It should smell like Christmas morning. Have the melted butter ready and slightly cooled so it won't melt into the dough too fast when you spread it.

7. 7

   Roll and fill

   Punch down the risen dough and turn it onto a lightly floured surface. Roll into a large rectangle, about 22 inches long and 14 inches wide, with the long side facing you. The dough should be about a quarter inch thick, even throughout. Brush generously with the melted butter, leaving a one-inch border along the far long edge. Sprinkle the cinnamon sugar evenly over the buttered surface. Press it gently into the dough so it stays put when you roll.

8. 8

   Shape the ring

   Starting from the long edge closest to you, roll the dough into a tight log, keeping even tension. When you reach the end, pinch the seam to seal. Transfer the log seam-side down to a parchment-lined baking sheet. Bring the two ends together to form an oval ring, pinching them firmly to join. Tuck the seam underneath. The ring should be about 14 inches across.

9. 9

   Second rise

   Cover the ring loosely with greased plastic wrap and let rise until puffy and nearly doubled, about 45 minutes to one hour. It should look pillowy and soft, jiggling slightly when you shake the pan. Meanwhile, preheat your oven to 350°F.

10. 10

    Bake until golden

    Remove the plastic wrap and bake for 25 to 30 minutes until deeply golden brown on top and the internal temperature reads 190°F. The kitchen will smell like cinnamon and butter and everything good about Louisiana. Rotate the pan halfway through for even color. The ring will spread and puff dramatically. Let it cool on the pan for ten minutes, then transfer to a wire rack to cool completely before glazing.

    Glaze on a warm cake slides right off. Patience. Let it cool at least 30 minutes.
11. 11

    Make the glaze

    Whisk together the powdered sugar, three tablespoons of milk, and vanilla until smooth and pourable. It should coat a spoon thickly and drip slowly in ribbons. Add more milk a teaspoon at a time if too thick. The glaze needs to be wet enough to make the colored sugars stick but not so thin it runs off the sides.

12. 12

    Crown with colors

    If using the traditional baby, tuck it into the bottom of the cake now, pushing through from underneath so the entry point is hidden. Drizzle the glaze generously over the top of the ring, letting it drip down the sides. Working quickly before the glaze sets, sprinkle alternating sections of purple, green, and gold sanding sugars around the ring. At Lagniappe, we do six sections: two of each color, evenly spaced. Be generous with the sugar. This is Mardi Gras, not Lent.

Chef Tips

• •Room temperature eggs and softened butter are essential. Cold ingredients won't emulsify into the dough properly, and you'll end up with dense cake instead of tender brioche. Pull everything out two hours before you start.
• •If you don't have sanding sugar, make your own by tossing regular granulated sugar with a few drops of food coloring in a sealed bag. Shake it up good and spread it on a sheet pan to dry.
• •The baby goes in AFTER baking. I've seen folks bake it inside and melt the plastic. Not a good look. Tuck it in from the bottom where no one can see the entry point.
• •This dough freezes beautifully. Shape the ring, let it rise halfway, then wrap tight and freeze for up to a month. Thaw overnight in the refrigerator, let it finish rising at room temperature, and bake fresh.

Advance Preparation

• •The dough can be made the night before through the first rise, then refrigerated overnight. Cold dough is actually easier to roll and shape. Let it warm for 30 minutes before rolling.
• •Baked and glazed king cake keeps well wrapped at room temperature for 3 days. The sugars will get a little sticky in humidity, but that's Louisiana for you.
• •Unbaked shaped rings freeze for up to 1 month. Thaw in the refrigerator overnight, let rise at room temperature until puffy, and bake as directed.

Frequently Asked Questions

Nutrition Information

1 serving (about 125g)