📝 About This Recipe
Celebrate the spirit of Mardi Gras with this authentic Gâteau des Rois, a regal brioche ring that bridges the gap between old-world French tradition and vibrant Louisiana soul. This recipe features a buttery, yeast-leavened dough swirled with a decadent cinnamon-pecan filling, draped in a silky vanilla glaze, and finished with the iconic purple, green, and gold sugars. It is more than just a dessert; it is a centerpiece of celebration, hidden with a tiny plastic baby to designate the 'king' or 'queen' of the festivities.
🥗 Ingredients
The Brioche Dough
- 4 cups All-purpose flour (plus more for dusting)
- 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 (room temperature)
- 1 teaspoon Kosher salt
- 1/4 teaspoon Nutmeg (freshly grated)
Cinnamon-Pecan Filling
- 3/4 cup Light brown sugar (packed)
- 1 tablespoon Ground cinnamon
- 1/2 cup Pecans (finely chopped)
- 4 tablespoons Unsalted butter (softened)
Glaze and Decoration
- 2 cups Powdered sugar (sifted)
- 2-3 tablespoons Whole milk
- 1/2 teaspoon Vanilla extract
- 3 tablespoons Colored sanding sugars (Purple, Green, and Gold/Yellow)
- 1 piece Plastic baby (to be hidden after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, melted butter, egg yolks, salt, and nutmeg. Pour in the yeast mixture and whisk by hand until combined.
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3
Add the flour one cup at a time, mixing on low speed until a soft dough forms. Increase to medium speed and knead for about 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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4
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, prepare the filling by mixing the brown sugar, cinnamon, and chopped pecans in a small bowl. Set aside the softened butter.
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6
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, approximately 10x20 inches.
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7
Spread the 4 tablespoons of softened butter evenly over the dough, leaving a 1-inch border. Sprinkle the cinnamon-sugar-pecan mixture over the butter.
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8
Starting from the long edge, roll the dough up tightly like a jelly roll. Pinch the seam closed.
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9
Transfer the log to a parchment-lined baking sheet and join the ends together to form a ring. Dampen the ends with a little water and tuck one end into the other, pinching firmly to seal.
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10
Cover the ring lightly and let it rise again for 45 minutes until puffy. Preheat your oven to 350°F (175°C) during this time.
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11
Bake for 25-30 minutes, or until the cake is a deep golden brown. Let the cake cool completely on a wire rack before icing.
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12
Once cool, make a small slit in the bottom of the cake and insert the plastic baby. In a bowl, whisk together the powdered sugar, milk, and vanilla until smooth and thick but pourable.
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13
Drizzle the glaze over the cake, then immediately alternate bands of purple, green, and gold sanding sugar over the wet icing.
💡 Chef's Tips
Ensure your milk isn't too hot (above 115°F) or it will kill the yeast; use a thermometer to be safe. For an extra-rich dough, substitute half the milk with heavy cream. If you don't have a stand mixer, you can knead the dough by hand for 10-12 minutes until it passes the 'windowpane test.' Always hide the plastic baby *after* baking to avoid melting it or creating a choking hazard for those unaware. If the dough is too sticky, add flour 1 tablespoon at a time, but avoid over-flouring or the cake will be tough.
🍽️ Serving Suggestions
Serve with a steaming cup of Café au Lait spiked with chicory for the ultimate New Orleans breakfast. Pair a slice with a glass of chilled Champagne or sparkling cider for a festive party vibe. Offer extra pecans and a side of Creole cream cheese for guests who want an even richer experience. Serve as the centerpiece of a brunch spread alongside savory boudin links or a spicy crawfish quiche.