Learn how to make a classic king cake! This king cake recipe makes a beautiful, soft bread that is decorated with a simple glaze and colorful festive sprinkles. Recipe includes a how-to video!
Green, purple, and yellow or gold sanding sugar or sprinkles
Instructions
Combine milk and water and heat in 20-second increments in a microwave-safe container (I use a glass measuring cup) until the temperature reads between 105-115F (40-46C) with an instant read thermometer (always stir before checking the temperature).
1 cup milk, ⅓ cup water
Pour liquid into a large mixing bowl (or this recipe may be made in the bowl of a stand mixer with the dough hook attachment), add yeast and a teaspoon of the granulated sugar and stir until combined. Allow to sit until yeast is foamy (5-10 minutes). Note that if your yeast does not foam you will need to start over.
2 ¼ teaspoons active dry yeast, ⅓ cup granulated sugar
Add remaining granulated sugar, melted butter, egg, egg yolks, salt, cinnamon, nutmeg, and just 2 cups (250g) of flour and stir until all ingredients are well-combined.
5 Tablespoons unsalted butter, 1 large egg, 2 large egg yolks, 2 teaspoons table salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 5 cups bread flour
Gradually stir in additional flour until your dough is well-combined and clinging to itself as you mix. It should be slightly tacky to the touch but not so sticky that it’s sticking to your fingers. You may not need all 5 cups of flour, or you may need more.
Turn dough out to a clean, lightly floured surface and knead for 5-10 minutes or until you have achieved a smooth, elastic dough. Add additional flour as needed if dough is sticking to your hands (with a stand mixer you will just mix with dough hook on low speed until proper consistency is reached).
Place dough in a clean, lightly oiled large bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft-free space until doubled in size (about 1-2 hours).
Filling & Assembly
Whisk together brown sugar, cinnamon, and salt until combined. Butter should be soft enough to be spreadable, pop it in the microwave for several seconds if needed!
½ cup light or dark brown sugar, 1 Tablespoon ground cinnamon, ⅛ teaspoon table salt
Gently deflate dough and turn out onto a clean, lightly floured surface. Roll into a neat 10x20” rectangle and then cut in half lengthwise.
Spread softened butter evenly over the surface of each rectangle, leaving a ½” (1.3cm) perimeter around all sides.
4 Tablespoons unsalted butter
Sprinkle butter evenly with filling. If using a plastic baby you would place it somewhere in the rectangle before rolling.
Roll each rectangle lengthwise tightly into a rope and pinch the edges to make a seam.
Twist the two ropes together to form a wreath and transfer to a parchment paper lined baking sheet.
Cover with a towel and allow to rise until increased in size, about 45 minutes.
Baking & Decorating
While dough is rising, preheat oven to 350F (175C) and prepare an egg wash by whisking together 1 egg and a teaspoon of water.
1 large egg, 1 teaspoon water
Once dough has risen, remove towel and lightly brush all over with egg wash. Transfer to preheated oven and bake for 30 minutes or until bread is golden brown and sounds hollow when tapped, or preferably when a thermometer inserted in the thickest part reads 190F (87C). Allow to cool completely before decorating.
Prepare glaze by whisking together powdered sugar, milk, and vanilla extract. Glaze should be thick enough that when it drizzles off your whisk it should hold its shape for several seconds before dissolving back into the rest of the glaze in the bowl (add more milk if it’s too stiff and more sugar if it’s too thin).
Drizzle glaze all over cooled king cake then decorate immediately with colored sprinkles, alternating patches of green, purple, and yellow sugar. Slice, serve, and enjoy!
Green, purple, and yellow or gold sanding sugar or sprinkles
Video
Notes
Plastic Baby
King cakes are traditionally baked with a plastic baby inside. I don’t like to bake them in mine (baking plastic doesn’t appeal to me personally!), but if you’d like to place the baby afterwards you can always cut a small hole in the cake after it’s baked and cooled, place the baby, then use the bread you cut out to make a plug and conceal the plastic baby. Cover with glaze and the baby should still be hidden!
Flour
You may substitute all-purpose flour for the bread flour. Note that with yeast recipes the precise amount of flour you will need always tends to vary, as it can depend on so many factors! It’s possible that you will not need the full 5 cups of flour, but also that you may need more than is called for. The best way to tell is to go by the texture of your dough, you want a smooth, elastic, slightly tacky dough that isn’t sticking to your hands or the surface on which you’re kneading. If you would like a visual, please see the video here in the recipe card.