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Mardi Gras King Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 63 reviews
  • Author: Ivy
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes active plus 1 hour 40 minutes rising and cooling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Mardi Gras King Cake recipe offers a festive and flavorful celebration dessert with a tender, cinnamon-spiced dough braided into a ring and topped with colorful purple, green, and gold glazes and golden sprinkles. Perfect for Mardi Gras festivities, it features a rich dough made with sour cream and Greek yogurt, a cinnamon-brown sugar filling, and a creamy tri-colored glaze that adds traditional Mardi Gras flair.

Ingredients

Dough Ingredients

  • 4 ounces sour cream
  • 4 ounces Greek yogurt
  • 1/4 cup white sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 envelope active dry yeast (1/4 ounces)
  • 1/4 cup warm water (110°F)
  • 1/2 tablespoon white sugar
  • 1 large egg (lightly beaten)
  • 3 cups all-purpose flour (about 1/2 cup more if needed)
  • 1/2 cup unsalted butter (softened and divided in half)

Filling Ingredients

  • 1 cup brown sugar
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Glaze Ingredients

  • 3 cups powdered sugar
  • 3 tablespoons cream cheese (softened)
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • Purple gel food coloring
  • Green gel food coloring
  • Gold gel food coloring
  • Golden sprinkles

Instructions

  1. Prepare the Dough Mixture: In a medium saucepan over low heat, combine sour cream, Greek yogurt, white sugar, butter, and salt. Stir frequently until the butter melts. Remove from heat and allow the mixture to cool to approximately 110°F.
  2. Activate the Yeast: In a small bowl, combine the active dry yeast, warm water (110°F), and 1/2 tablespoon white sugar. Stir gently and let the mixture stand for 5 minutes until frothy.
  3. Combine Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, add the cooled sour cream mixture, the activated yeast mixture, lightly beaten egg, and one cup of flour.
  4. Knead the Dough: Knead at medium speed until ingredients start to combine, then reduce speed to low and add another cup of flour. Increase to medium speed to mix, then reduce to low and add the final cup of flour. If the dough remains sticky, gradually add up to 1/2 cup more flour.
  5. Finish Kneading: Continue kneading the dough on low speed for 10 minutes until smooth, elastic, and slightly tacky but manageable.
  6. First Rise: Lightly grease a large bowl with oil and place the dough inside. Cover with plastic wrap or a clean towel, and let it rise in a warm place for about one hour or until doubled in size.
  7. Divide and Roll Dough: Punch down the risen dough and divide into two equal portions. Roll each portion into a long rectangle on a lightly floured surface.
  8. Prepare Filling: Spread half of the softened butter evenly over each dough rectangle, leaving a 1-inch border around edges. In a small bowl, mix brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the buttered dough.
  9. Form the Dough Rolls: Starting from the long side, tightly roll each rectangle into a log.
  10. Arrange on Baking Sheet: Line a baking sheet with parchment paper. Place the two dough logs side by side, seam side down and parallel.
  11. Braid and Shape: Pinch the tops of the logs together, then twist the two dough logs around each other to create a braided appearance. Bring the ends together to form a ring and pinch them securely closed.
  12. Second Rise: Cover the shaped cake loosely with plastic wrap or a towel and let it rise in a warm place for 30 minutes, until nearly doubled in size.
  13. Preheat Oven: Preheat your oven to 375°F (190°C) while the dough completes its second rise.
  14. Bake the Cake: Bake the King Cake on the prepared baking sheet for about 20 minutes, or until the surface is golden brown and the dough is cooked through.
  15. Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack before applying the glaze.
  16. Prepare the Glaze: In a large bowl, combine powdered sugar, softened cream cheese, milk, and vanilla extract. Whisk until smooth and creamy, adding an additional tablespoon of milk if the glaze is too thick.
  17. Divide and Color Glaze: Separate the glaze evenly into three small bowls. Add purple gel food coloring to one, green gel food coloring to the second, and golden gel food coloring to the third bowl. Stir each until the color is uniform.
  18. Glaze and Decorate: Pour the colored glazes over the cooled cake in alternating bands of purple, green, and gold. Immediately sprinkle golden sprinkles on top before the glaze sets.
  19. Set the Glaze and Serve: Allow the glaze to settle and harden slightly before slicing the King Cake and serving to guests.

Notes

  • If the dough is too sticky during kneading, gradually add flour up to the additional 1/2 cup noted; be careful not to add too much to keep the cake tender.
  • Use gel food coloring to achieve vibrant Mardi Gras colors without altering glaze consistency.
  • The cake can be stored covered at room temperature for up to 2 days; glaze crust may soften over time.
  • For best results, serve the cake room temperature to enjoy the creamy filling and tender crumb.

Find it online: https://ivysrecipes.com/mardi-gras-king-cake-recipe/