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New Orleans Style Mardi Gras King Cake with Cinnamon Swirl

Close-up of a slice of cinnamon swirl King Cake, topped with purple, green, and gold sparkling sugars.
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Bake a soft, moist brioche-style King Cake featuring a rich cinnamon swirl filling and topped with traditional purple, green, and gold icing for your Mardi Gras celebration. Remember to hide the baby!

Ingredients

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  • 1 cup whole milk, warm (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 4 1/2 to 5 cups all-purpose flour, plus more for dusting
  • 1/4 cup (1/2 stick) unsalted butter, melted, for brushing
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 plastic baby figurine (optional)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining 1/2 cup sugar, softened butter, eggs, and salt to the yeast mixture. Mix well. Gradually add the flour, mixing until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the brown sugar, cinnamon, and nutmeg in a small bowl.
  5. Shape the cake: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches. Brush the entire surface with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the dough.
  6. Roll and form the ring: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed. Form the log into a ring shape, connecting the ends and pinching firmly to seal. If using the plastic baby, insert it into the cake now.
  7. Second rise: Place the ring on a parchment-lined baking sheet. Cover loosely and let rise in a warm place for 30 to 45 minutes, until puffy. Preheat your oven to 375°F (190°C).
  8. Bake: Bake the **Mardi Gras King Cake** for 25 to 35 minutes, until golden brown. If the top browns too quickly, loosely tent it with foil.
  9. Cool: Let the cake cool completely on a wire rack before icing.
  10. Make the icing: Combine 2 cups powdered sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust milk for desired consistency.
  11. Decorate: Divide the icing into three bowls. Color one white, one with purple food coloring, and one with green food coloring. Leave the third bowl white or color it gold. Drizzle the colors over the cooled cake in stripes or swirls. Immediately sprinkle with purple, green, and gold sanding sugars before the icing sets.

Notes

  • For a richer flavor, substitute half the all-purpose flour with bread flour.
  • If you prefer a cream cheese filling, mix 4 ounces softened cream cheese with 1/4 cup powdered sugar and a splash of vanilla before spreading it over the buttered dough.
  • The person who finds the plastic baby in this **New Orleans kingcake** tradition hosts the next party.

Nutrition

Find it online: https://chefsily.com/kings-cake-new-orleans-style-mardi-gras-recipe/