Classic King Cake
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Learn more →Ingredients
12 servings
For the dough
- ½ cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- ⅓ cup granulated sugar
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 large eggs, room temperature
- 1 stick (½ cup) unsalted butter, softened and cut into pieces
- 1 tsp vanilla extract
For the filling
- ½ cup packed light brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the egg wash
- 1 large egg, beaten
- 1 tbsp whole milk
For the glaze
- 2 cups powdered sugar, sifted
- 3–4 tbsp whole milk
- ½ tsp vanilla extract
- purple, gold, and green decorating sugars, for finishing
- 1 plastic baby figurine, for hiding inside the baked cake (optional)
Instructions
- 1
Warm the 1/2 cup milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle the yeast over the top, and let stand for 5–10 minutes until foamy and fragrant.
- 2
Add the granulated sugar, flour, salt, 1 tsp cinnamon, and nutmeg to the yeast mixture. Add the 3 eggs and vanilla extract. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
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