Mardi Gras King Cake
Mardi Gras isn’t complete without a sweet and colorful King Cake, filled with cinnamon, brown sugar, pecans, and maybe even a plastic baby. The person who gets the slice with the baby in it has a year of good luck, and/or has to host the next party!
Mardi Gras King Cake
Mardi Gras isn’t complete without a sweet and colorful King Cake, filled with cinnamon, brown sugar, pecans, and maybe even a plastic baby. The person who gets the slice with the baby in it has a year of good luck, and/or has to host the next party!
Servings
2cakes
Servings
2cakes
Ingredients
Instructions
  1. PASTRY: In a medium sauce pan, warm the milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature.
  2. In a large bowl, dissolve yeast, and 1 tablespoon granulated sugar in the warm water. Let stand until creamy, about 10 minutes.
  3. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining granulated sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 to 2 hours. When risen, punch down and divide dough in half.
  5. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  6. FILLING: In a large bowl, stir together the brown sugar, cinnamon, chopped pecans, and 3/4 cup flour. Pour 3/4 cup melted butter over the mixture. Stir until well combined and crumbly.
  7. Roll dough halves into 10×16-inch rectangles. Sprinkle the filling evenly over the rectangles, and roll up tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. Place a 4-inch baking ring, or oven safe glass, sprayed with non-stick cooking spray in the center of each roll. With scissors make cuts 1/3 of the way through the rings at 1-inch intervals. Cover with a tea towel and let rise in a warm spot until doubled in size, about 45 minutes.
  8. Gently brush the cake with vegetable oil before baking. Bake in preheated oven for 25 minutes. After cooking, gently push a doll into the bottom of the cake, if desired. Allow cake to cool before frosting.
  9. FROSTING: In a medium bowl, beat cream cheese and butter together. Add vanilla, milk and confectioner’s sugar, beat until smooth and creamy. Divide frosting into 3 small bowls. Using a toothpick, add gel food coloring a little at a time, until desired color is reached. Spoon each color frosting into separate piping bags fitted with a #2 or #3 round tip, and decorate the cakes.