Traditional Mardi Gras King Cake

Ingredients

Equipment Needed

• •Stand mixer with dough hook
• •Rolling pin
• •Large baking sheet (at least 18 inches)
• •Instant-read thermometer
• •Pastry brush

Instructions

1. 1

   Mix the dough base

   In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg. Give it a quick stir with a fork to distribute everything. Add the warm milk, eggs, vanilla, and lemon zest. Mix on low speed until a shaggy dough forms, about two minutes. The dough will look rough and dry at this stage. That's exactly right.

   Room temperature eggs are essential here. Cold eggs will shock the yeast and slow your rise. Set them out an hour before you start, or warm them in a bowl of lukewarm water for ten minutes.
2. 2

   Incorporate the butter

   Increase mixer speed to medium and add the softened butter one piece at a time, waiting until each piece disappears before adding the next. This takes patience, about eight to ten minutes total. The dough will look like a greasy mess at first, then suddenly come together into a smooth, elastic ball that pulls away from the sides of the bowl. When you can stretch a small piece thin enough to see light through it without tearing, your dough is ready.

   If your dough refuses to come together after fifteen minutes, stop the mixer, cover the bowl, and let it rest for ten minutes. The flour will hydrate and the dough will cooperate when you resume.
3. 3

   First rise

   Transfer the dough to a large greased bowl, turning once to coat all sides. Cover tightly with plastic wrap and let rise in a warm spot until doubled in size, about one and a half to two hours. The dough is ready when you poke it with a floured finger and the indentation springs back slowly. If it springs back fast, give it more time. If it doesn't spring back at all, you've overproofed and need to punch it down and let it rise again.

4. 4

   Make the cream cheese filling

   While the dough rises, beat the softened cream cheese with the sugar until smooth and fluffy, about two minutes. Add the egg yolk, vanilla, and cinnamon, beating until completely combined. The filling should be spreadable but not runny. Refrigerate until ready to use.

5. 5

   Roll out the dough

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle, roughly 28 inches long by 14 inches wide. The dough should be about a quarter inch thick. If it springs back stubbornly, cover it with a clean towel and let it rest five minutes before continuing. Enriched doughs need gentle persuasion, not force.

6. 6

   Fill and roll

   Spread the cream cheese filling evenly over the dough, leaving a one-inch border along one long edge. Starting from the opposite long edge, roll the dough into a tight log, like you're rolling a jelly roll. Pinch the seam to seal. You should have a rope about 28 inches long.

7. 7

   Shape the ring

   Transfer the log to a parchment-lined baking sheet, seam side down. Bring the two ends together to form an oval ring, pinching them firmly to seal. Gently adjust the shape so it's even all around. The hole in the center should be about four inches across. It will shrink during the second rise and baking.

8. 8

   Second rise

   Cover the shaped ring loosely with plastic wrap and let rise until puffy and nearly doubled, about 45 minutes to one hour. The dough should look pillowy and soft. Preheat your oven to 350°F during the last fifteen minutes of rising.

9. 9

   Bake the cake

   Brush the risen dough gently with the egg wash, taking care not to deflate it. Bake in the center of your oven for 22 to 28 minutes, until deep golden brown and an instant-read thermometer inserted into the thickest part reads 190°F. The cake should sound slightly hollow when you tap the bottom. Transfer to a wire rack to cool completely before decorating. This takes at least one hour. Patience.

   If your cake is browning too quickly, tent it loosely with foil after the first fifteen minutes.
10. 10

    Decorate with colored sugars

    Brush the cooled cake generously with melted butter. Working in alternating sections, sprinkle the purple, gold, and green sugars in bands around the ring, pressing gently so they adhere. Traditional pattern goes purple, gold, green, repeating around the entire cake. Be generous. The sugar should coat every surface.

    For the brightest colors, use sanding sugar or sparkling sugar rather than regular granulated sugar with food coloring. The larger crystals catch the light and look more festive.
11. 11

    Hide the baby

    Once the cake is completely decorated, push the small plastic baby into the bottom of the cake, hiding it completely. Some folks insert it before baking, but I prefer after so it doesn't melt or migrate. Traditionally, whoever finds the baby in their slice brings the next King Cake or hosts the next party. That's the bayou way: generosity begets generosity.

Chef Tips

• •If you can't find sanding sugars, make your own: shake granulated sugar with gel food coloring in a sealed jar until evenly tinted, then spread on a baking sheet to dry for an hour.
• •The dough can handle refrigeration. After the first rise, punch it down, wrap tightly, and refrigerate overnight. The cold fermentation develops deeper flavor. Let it come to room temperature before rolling, about an hour.
• •For a more traditional New Orleans style without filling, simply brush the rolled dough with softened butter, sprinkle with cinnamon sugar, and roll as directed. Both versions are authentic depending on which bakery you ask.
• •At Lagniappe, we always warn guests before serving: check your slice for the baby before you bite. Dental bills have a way of dampening Carnival spirit.

Advance Preparation

• •Dough can be made through the first rise, punched down, wrapped tightly in plastic, and refrigerated for up to 24 hours. The slow cold rise develops more flavor.
• •Cream cheese filling can be made up to 3 days ahead and refrigerated. Let it soften at room temperature for 30 minutes before spreading.
• •Fully decorated King Cake keeps at room temperature, wrapped loosely, for 2 to 3 days. After that, the sugars begin to weep and the bread stales.
• •Unbaked shaped cake can be frozen for up to 2 weeks. Thaw overnight in the refrigerator, let rise at room temperature until puffy (about 2 hours), then bake as directed.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)