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New Orleans Style King Cake with Cinnamon Swirl

A slice cut from a cinnamon swirl King Cake, topped with purple, green, and gold sprinkles and white icing.
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Bake a soft, moist Mardi Gras King Cake featuring a rich cinnamon swirl filling and a sweet glaze topped with traditional purple, green, and gold sugars. This recipe honors the Louisiana tradition.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 (3-inch) plastic baby figurine
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Purple food coloring gel
  • Green food coloring gel
  • Gold food coloring gel

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, eggs, softened butter, salt, and 3 cups of the flour to the yeast mixture. Beat with a mixer on low speed until combined. Gradually add the remaining flour until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled 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 melted butter, brown sugar, and cinnamon in a small bowl until it forms a thick paste.
  5. Shape the cake: Gently punch down the risen dough. Turn it onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge.
  6. Roll and form the ring: Tightly roll the dough up lengthwise, starting from the long edge opposite the border. Pinch the seam closed. Bring the ends together to form an oval or ring shape, overlapping the ends by about 1 inch. Pinch the ends together firmly to seal. Place the cake on a parchment-lined baking sheet.
  7. Insert the baby: Carefully insert the plastic baby figurine into the dough, pushing it deep enough so it stays secure during baking.
  8. Second rise: Cover the cake loosely with plastic wrap or a clean towel. Let it rise again in a warm place for 30 to 45 minutes, until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising.
  9. Bake: Bake for 25 to 35 minutes, until golden brown and cooked through. If the top browns too quickly, loosely tent it with foil.
  10. Cool: Let the cake cool completely on a wire rack.
  11. Make the icing and decorate: Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Divide the icing into three small bowls. Add purple gel coloring to one, green to the second, and gold to the third. Mix each until the color is uniform. Drizzle the white icing over the cooled cake first. Then, drizzle lines or dollops of the colored icing over the white base. Sprinkle immediately with purple, green, and gold sugars before the icing sets.

Notes

  • For a traditional Mardi Gras King Cake, use the colors purple (for justice), green (for faith), and gold (for power).
  • If you prefer a cream cheese filling instead of cinnamon, mix 4 ounces softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract and spread this mixture before rolling.
  • If you cannot find a plastic baby, you can insert a blanched almond or a dried bean instead.

Nutrition

Find it online: https://cookingbymia.com/kings-cake-recipe-new-orleans-style/