📝 About This Recipe
Celebrate the vibrant spirit of Carnival season with this authentic New Orleans-style King Cake, a pillowy brioche dough swirled with a decadent cinnamon-sugar and cream cheese filling. This festive ring is draped in a silky vanilla glaze and adorned with the traditional purple, green, and gold sugars, symbolizing justice, faith, and power. It’s more than just a dessert; it’s a centerpiece of history and celebration that brings the magic of the French Quarter right to your kitchen.
🥗 Ingredients
For the Brioche Dough
- 1 cup Whole milk (warmed to 110°F)
- 1 packet Active dry yeast (0.25 oz)
- 1/2 cup Granulated sugar
- 1/2 cup Unsalted butter (melted and cooled)
- 2 large Egg yolks (at room temperature)
- 4 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Kosher salt
- 1/4 teaspoon Nutmeg (freshly grated)
For the Filling
- 8 ounces Cream cheese (softened to room temperature)
- 1/2 cup Light brown sugar (packed)
- 1 tablespoon Ground cinnamon
- 1 large Egg (beaten)
For the Glaze and Garnish
- 2 cups Powdered sugar (sifted)
- 2-3 tablespoons Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons each Sanding sugar (Purple, Green, and Gold)
- 1 piece Plastic baby figurine (to be hidden after baking)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, melted butter, egg yolks, salt, and nutmeg to the yeast mixture. Whisk until well combined.
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3
Using a dough hook or a sturdy spoon, gradually add the flour one cup at a time. Mix until a soft, slightly sticky dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5 minutes in a stand mixer) until it is smooth, elastic, and bounces back when poked.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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6
While the dough rises, prepare the filling by beating the softened cream cheese, brown sugar, cinnamon, and egg together until smooth and creamy.
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7
Punch down the risen dough and turn it out onto a floured surface. Roll it into a large rectangle, approximately 10x20 inches.
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8
Spread the cream cheese filling evenly over the dough, leaving a 1-inch border around the edges.
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9
Starting from the long side, roll the dough up tightly into a log, pinching the seam to seal it. Shape the log into a circle/oval and pinch the two ends together firmly.
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10
Place the ring on a parchment-lined baking sheet. Cover and let it rise for another 45 minutes until puffy.
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11
Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until it is a beautiful golden brown and sounds hollow when tapped.
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12
Allow the cake to cool completely on a wire rack. Once cool, flip it over and cut a small slit to slide the plastic baby figurine inside, then flip it back.
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13
Whisk together the powdered sugar, milk, and vanilla to create a thick but pourable glaze. Drizzle it generously over the cooled cake.
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14
Immediately sprinkle the purple, green, and gold sanding sugars over the wet glaze in alternating bands of color.
💡 Chef's Tips
Ensure your milk is between 105°F and 115°F; too hot will kill the yeast, and too cold won't activate it. If the dough is too sticky to handle, add flour one tablespoon at a time, but avoid over-flouring to keep the brioche light. Always wait until the cake is completely cool before glazing, otherwise the icing will melt and run off. For a more traditional look, you can braid three strands of dough together instead of rolling it into a log. Warn your guests about the hidden plastic baby to avoid any dental mishaps!
🍽️ Serving Suggestions
Serve alongside a steaming cup of Cafe au Lait for the ultimate New Orleans breakfast. Pair with a glass of sparkling wine or Champagne to lean into the festive Mardi Gras spirit. Enjoy a slice as a mid-afternoon snack with a side of fresh berries to cut through the richness. For a truly decadent treat, serve slightly warmed so the cream cheese filling is soft and gooey.