Ingredients
1/2 oz. (2 packets) instant yeast
1/4 c. warm (100-110º) water
1/2 c. granulated sugar, divided
4 tbsp. unsalted butter, melted
1 c. sour cream
2 egg yolks
1 tsp. lemon zest
3 c. all-purpose flour
1 tsp. kosher salt
1/4 tsp. ground cinnamon
Pinch ground nutmeg
1 tbsp. canola oil
1/3 c. unsalted butter, room temperature
2 tbsp. granulated white sugar
2 tsp. cinnamon
1 1/2 c. powdered sugar
1 tbsp. lemon juice
1/4 tsp. pure vanilla extract
2 tbsp. whole milk
Optional: purple, green, and gold food coloring
Optional: purple, green, and gold sprinkles or sanding sugar
Preparation
Step 1In a large bowl or in the bowl of a stand mixer, mix the yeast, warm water, and 2 tablespoons of the sugar. Set aside, until the yeast begins to bubble and foam; this means the yeast is alive. After the yeast has foamed, stir in the remaining sugar, melted butter, sour cream, egg yolks, and zest.Step 2In another medium bowl, whisk together the the flour, salt, cinnamon, and nutmeg.Step 3Using the stand mixer paddle attachment or with a hand mixer, begin mixing the sour cream mixture on medium speed while you spoon in the flour a few tablespoons at a time. When the full amount of dry ingredients has been added, switch to a bread hook attachment and continue mixing on medium for about 5 minutes. (Alternatively, move the dough to a floured surface and knead until smooth, 8 to 10 minutes.) Resist the temptation to add more than a tablespoon or two of flour. It is a sticky dough but will eventually come together. It is done when the dough is smooth and pulls away from the sides of the bowl.Step 4Swirl the oil all over the inside of a large bowl and place the dough inside, flipping it over to coat it completely in oil. Cover with a kitchen towel and let rise until doubled, about 1 hour in a warm environment and 90 minutes in a colder one.Step 5When the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. (Do not knead the dough.) Using a rolling pin, roll the dough into a large rectangle approximately 12” x 20”.Step 6Line a baking sheet with parchment paper and combine sugar and cinnamon in a small bowl. Using an offset spatula, smooth the ⅓ cup of room temperature butter on the dough, leaving a border of 1” on the top. Sprinkle the cinnamon sugar mixture evenly over the dough and begin to roll the dough away from you (lengthwise). (If adding a pecan, bean, or other food item in lieu of a baby, you can hide it in the dough now.) Finish by pinching the edges together and placing it onto the baking sheet in a circular shape, seam side down. Pinch the edges of the circle together, cover with a kitchen towel, and let it rise for about 45 minutes. Preheat the oven to 375°.Step 7After the final rise, bake the cake for 20 to 25 minutes, or until the cake is golden brown. Remove from the oven and leave on the baking sheet. (If you are inserting a plastic baby, you can lift up an edge to sneak it into the cake now.)
Step 1Mix the powdered sugar, lemon juice, vanilla, and milk until smooth. If your glaze is too runny, add additional powdered sugar. If it’s too thick, add more milk 1 teaspoon at a time. You can split the glaze into 3 bowls and color it with purple, green, and gold/yellow food coloring if desired.Step 2If you want more of a thin glaze, drizzle over top while the cake is still warm. For a thicker glaze, wait until the cake has cooled and use an offset spatula or spoon to spread icing over the top of the cake. Add purple, green, and gold/yellow sprinkles or sanding sugar if desired while the glaze is still slightly wet.
The custom of making king cakes started in the Middle Ages in celebration of the birth of Christ. It was served at the Catholic Feast of the Epiphany, a dinner commemorating the coming of the three wise men (the “kings”) on the “Twelfth Night”, or January 6th. It was brought to Louisiana from France in the late 1800s, and evolved into the Mardi Gras tradition we know today. All that history aside, modern day king cakes are one of the best parts of Carnival season. They’re traditionally sweet pastry shaped into a ring (like a king’s crown) and covered with icing. They’re most often cinnamon or cream cheese-filled, but every bakery has their own specialty, and you can find everything from pecan praline to coconut. What’s non-negotiable is the way they are decorated—sprinkles or icing colored gold for power, green for faith, and purple for justice. Our favorite part? The hidden baby! There’s some disagreement over whether the baby hidden in most king cakes is meant to represent baby Jesus. Some New Orleans bakeries swear it’s just the most popular and cutest of the many trinkets used. We say, if you’ve got a baby figurine, go for it. (Though you’ll want to hide it in there after the cake is baked, just in case.) If not, you could use a pecan, dried bean, or other small item. Whatever you hide, whoever finds it in their slice of cake must be crowned king for the day (and has to bring the king cake to next year’s celebration!). In the unlikely event of leftovers, this cake will keep well covered in plastic wrap for up to one week. Made this recipe? Let us know how it went in the comments below.
