King Cake 2.0

I've never stepped a single foot in New Orleans so I am by no means an expert on Mardi Gras traditions but that doesn't stop me from appreciating the grand celebrations from afar.  And while I may not be able to participate in the vibrant carnivals or festive parades, I can still create my own mini Mardi Gras tradition at home with a homemade King Cake in honor of Fat Tuesday. 👑🎂

If you're new to King Cake, just imagine a cross between a Danish pastry and a giant cinnamon roll shaped into a circle to resemble a crown and covered with yellow, green and purple colored sugars.💛💚💜  The colors represent faith (green), justice (purple) and power (yellow).  

Traditionally, a tiny baby figurine is hidden inside this delicious cake.  The legend is that whomever ends up with the slice of cake with the baby is said to be King or Queen for the day!🤴🏼👸🏼  The lucky one who finds the baby is also given the honor of providing the King Cake the following year. 👶🏻

I didn't hide a baby inside my king cakes this year because I gave several of them away to friends and I honestly didn't know if they knew about the quirky king cake tradition.  I was afraid that baking a baby into their dessert might frighten them. 😂  

In honor of Fat Tuesday, I wanted to share my new favorite King Cake recipe with all of my followers who might want to create one for your own Mardi Gras celebration this year.  I know that you're probably thinking that I've jumped the gun but trust me - this recipes is easier if you start it a day in advance.  Prepare the dough and put it in the refrigerator to cold proof overnight ​and on Tuesday - you'll be well on your way to a delicious and beautiful homemade king cake. 

King Cake 2.0
2 1/2 cups flour
1/4 cup sugar
2 1/4 teaspoons yeast
3/4 teaspoon salt
1/3 cup + 1 Tablespoon water
3 eggs
3 Tablespoons milk
3 Tablespoons butter, melted
2 teaspoons vanilla
plastic baby or almond

Filling
8 Tablespoons butter, softened
1/2 cup gingersnap crumbs
1/2 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon 
1 teaspoon vanilla
1/8 teaspoon salt

Glaze
3 cups powdered sugar
1/2 cup sour cream 
1 teaspoon vanilla
purple, green and yellow sanding sugars

Whisk together flour, sugar, yeast and salt in bowl of standing mixer. 

Whisk together 1/3 c. water, 2 eggs, milk, butter and vanilla. 

​Pour into dry ingredients and mix with flat beater for 5 minutes. 

Transfer dough to a greased bowl.  Cover and refrigerate 2-24 hours. 

Combine filling ingredients with flat beater in standing mixer. 

Combine glaze ingredients and refrigerate until ready to use. 

Divide dough into 2 portions on floured counter. 

Roll each portion into a 18 x 4 inch rectangle. 

Spread filling over each dough, leaving a 3/4" border around edges. 

Roll dough over filling to create 2 logs.   Pinch seams to seal.   

Twist logs around each other 3 times.  Wrap into a circle.  

Transfer dough to a greased, parchment lined 9" cake pan.  

Cover and let rise 1 hour at room temperature.  

Whisk together 1 egg and 1 T. water.  Brush over cake. 

Bake 35 minutes at 350.  Tent cake with foil and bake 15-20 minutes longer. 

Allow cake to cool 20 minutes.  Remove from pan.  

Pour glaze over cake and let sit 5 minutes.  

Sprinkle colored sugars in pinwheel pattern on top of cake.  

Ciao!

Click here for a printable version of this recipe