Nothing says Mardi Gras like a King Cake! The ingredient list contains a measure of shortening, as this is adapted from an original Haydel’s Bakery recipe published in The Times-Picayune, but feel free to replace with the same amount of butter. I personally am not a fan of shortening, and the cake turns out just as great!
- 1 cup milk (whole or reduced fat)
- 2 packages active dry yeast, ¼ ounce each
- ¼ cup butter, unsalted, room temperature
- ¼ cup shortening, room temperature
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- ¼ tsp lemon zest
- ¼ tsp orange zest
- ½ tsp nutmeg (fresh grated or ground)
- 4 cups all-purpose flour
- Vegetable oil for greasing bowl
- 1 dried bean, half a pecan, or a little plastic baby (craft stores sell them)
- 4 Tbs unsalted butter, melted
- 1 cup brown sugar (light or dark)
- 1 tbsp cinnamon
- 1 cup powdered sugar
- 3 tbsp milk
- ½ tsp vanilla
- 1 cup granulated sugar
- Food coloring (yellow, green, & red + blue = purple)
Mix + knead dough
In a small saucepan over low heat, warm milk to 105°F – 115°F. Remove from heat and sprinkle yeast over milk with one tablespoon of sugar. Let sit about 10 minutes until yeast froths. (If it doesn’t, start over, the yeast is bad.)
With a hand or stand mixer with a paddle attachment, cream shortening, butter, salt and granulated sugar on medium speed for 2 minutes. Beat in eggs one at a time, then vanilla and citrus zest.
Add two cups of flour with the mixer on low speed, then beat in the rest with a wooden spoon (or switch to dough hook). Turn out onto a lightly floured surface, and knead until smooth, silky and elastic, about ten minutes. Shape dough into a large round. Let dough proof in an oiled bowl, covered with a towel until it doubles in volume.
Shape your cake
Lightly press excess air out of the dough. Roll dough into a large rectangle, about 10 x 20 inches, using flour sparingly. Cut into three sections lengthwise. Brush each with melted butter, and sprinkle generously with filling mixture. Roll each section up long side to long side. Should look something like this:
Pinch the ends of each roll, then pinch all three together at one end. Braid like hair (sorry), then pinch it off to seal the other end, and roll gently to lengthen. Shape into an oval and seal the ends together, tucking the seal underneath.
Use small oven-proof containers filled with dried beans or pie weights to support the oval shape (beans in ramekins work great). Let rest covered until doubled in size, about an hour. Should look like this:
Ready, set, bake!
Place on a baking sheet lined with greased parchment paper. Preheat oven to .
Bake at 350°F for 16-20 minutes, until the cake sounds hollow when tapped. Remove weights immediately and insert baby or the like into bottom of cake (don’t let anyone see). Cool completely on a rack.
In a mixing bowl, whisk powdered sugar with milk until it reaches a thick but pourable consistency (you may have to add more milk or sugar). Stir in vanilla.
In small bowls or plastic baggies, separate sugar into thirds, and tint by rubbing food coloring into granules with spoon or fingers (likewise, buy colored sprinkles). Drizzle frosting over cake, and decorate with alternating colors of the tinted sugar.
P.S. Whoever is served the slice with the hidden bean or baby hosts acquires good luck for the year… and the honor of hosting the next Mardi Gras party!
Keywords: mardi gras king cake, mardi gras, Haydel's Bakery, King Cake recipe