Pescatarian Classic King Cake

Total time3 hr 15 min

Prep time45 min

Cook time30 min

4.6

(7)

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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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