Description

This traditional Mardi Gras King Cake features a rich, brioche-style dough swirled with a decadent cinnamon-pecan filling. Topped with a sweet glaze and festive sanding sugars, these two golden rings are the ultimate centerpiece for any carnival celebration.

Ingredients

1 cup whole milk
1/2 cup unsalted butter
1/2 cup warm water (110°F/45°C)
2 (.25 ounce) packages active dry yeast
2/3 cup white sugar, divided
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour, divided
1 cup brown sugar, packed
1 cup pecans, toasted and chopped
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup unsalted butter, melted
2 cups confectioners’ sugar
2 tablespoons water
Purple, green, and gold sanding sugars
1 small plastic baby

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Instructions

Heat milk in a saucepan over medium heat until steaming; stir in 1/2 cup butter until melted and let cool to room temperature.
In a large bowl, whisk together 110°F water, yeast, and 1 tablespoon of sugar; let stand for 10 minutes until foamy.
Add the cooled milk mixture, eggs, salt, nutmeg, and remaining sugar to the yeast; whisk vigorously for 30 seconds.
Using a stand mixer with a dough hook, beat in the flour one cup at a time until a soft dough forms.
Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth, elastic, and it passes the windowpane test.
Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled, about 1.5 hours.
Punch the dough down and divide into two equal halves; roll each half into a 10×16-inch rectangle.
Combine brown sugar, pecans, cinnamon, raisins, 2 tablespoons of flour, and melted butter; sprinkle over the dough.
Roll each rectangle tightly into a log from the long side, pinch the seam, and join ends to form a ring.
Place on parchment-lined sheets, use scissors to cut steam vents 1/3 way through at 1-inch intervals, and rise for 45 minutes.
Bake at 375°F (190°C) for 25 minutes until golden brown and the internal temperature reaches 190°F.
Insert the plastic baby into the bottom of the warm cake, then whisk confectioners’ sugar and water to glaze and decorate with colored sugars.

Notes

To ensure a perfect rise, always verify your yeast is active by checking for a thick foam during the blooming stage. When shaping the rings, tuck the seams under and pinch them firmly to prevent the sweet cinnamon filling from escaping during the baking process.

Prep Time: 2 hours 45 mins
Cook Time: 25 mins
Category: Pastry
Method: Baking
Cuisine: American