Traditional Louisiana King Cake Recipe

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For the Dough:

  • 1/2 cup warm water (110°F)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup warm milk (110°F)
  • 3 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 4–5 cups all-purpose flour

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon

For the Glaze:

  • 2 cups powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

For Decoration:

  • Purple, green, and gold (yellow) colored sugar

Instructions

  1. Prepare the Dough:

    • In a small bowl, dissolve yeast in warm water with 1 tablespoon of sugar. Let it sit for 5–10 minutes until frothy.
    • In a large mixing bowl, combine melted butter, warm milk, and the remaining sugar. Add the yeast mixture.
    • Mix in eggs, salt, and nutmeg.
    • Gradually add the flour, 1 cup at a time, until the dough forms and becomes slightly sticky but manageable.
    • Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
    • Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.

  2. Prepare the Filling:

    • In a small bowl, mix softened butter, brown sugar, and cinnamon into a spreadable paste.

  3. Shape the King Cake:

    • Punch down the risen dough and roll it into a large rectangle (about 10x20 inches).
    • Spread the cinnamon filling evenly over the dough.
    • Starting from the long edge, roll the dough into a log.
    • Form the log into a circle or oval, pinching the ends together to seal.
    • Place the ring on a parchment-lined baking sheet, cover, and let it rise for another 30–45 minutes.

  4. Bake:

    • Preheat the oven to 375°F (190°C).
    • Bake the King Cake for 25–30 minutes or until golden brown. Let it cool completely before decorating.

  5. Make the Glaze:

    • In a medium bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for a pourable consistency.

  6. Decorate:

    • Pour the glaze evenly over the cooled King Cake.
    • Sprinkle purple, green, and gold sugar over the glaze in alternating sections.

Optional:

  • Hide a small plastic baby or dried bean under the cake after baking (tradition dictates the person who finds it buys the next King Cake!).