This classic Mardi Gras King Cake is a rich, yeast-raised sweet bread that serves as the centerpiece of Carnival celebrations. The dough is tender and slightly chewy, enriched with butter and eggs for a luxurious texture. Traditionally baked into a ring shape, it is finished with a glossy corn syrup glaze and vibrant bands of purple, green, and gold sugar, representing justice, faith, and power. A small plastic baby or bean is hidden inside, marking the finder as the “king” for the day.
Mardi Gras King Cake
Description
This classic Mardi Gras King Cake is a rich, yeast-raised sweet bread that serves as the centerpiece of Carnival celebrations. The dough is tender and slightly chewy, enriched with butter and eggs for a luxurious texture. Traditionally baked into a ring shape, it is finished with a glossy corn syrup glaze and vibrant bands of purple, green, and gold sugar, representing justice, faith, and power. A small plastic baby or bean is hidden inside, marking the finder as the "king" for the day.Directions
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Dissolve the yeast in warm water in a small bowl and let stand until foamy, about 5 to 10 minutes.
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In a separate small bowl, combine the scalded and cooled milk with about 1/2 cup of flour, stirring until smooth.
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In a large mixing bowl or stand mixer, cream together the butter, sugar, salt, and eggs until light and fluffy.
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Add the yeast mixture and the milk-flour mixture to the butter mixture and mix thoroughly.
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Gradually add 2 1/2 cups of flour, mixing until a soft dough forms. Add more flour if necessary, up to 1 cup additional, to achieve a medium consistency that is not sticky.
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Turn the dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
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Place the dough in a greased bowl, turning to coat with oil or butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 to 1.5 hours.
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Punch down the dough and roll it into a long rope, approximately 4 to 5 feet in length and 2 inches in diameter.
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Form the rope into an oval or ring shape on a greased 14x17 inch baking sheet, pinching the ends together with a few drops of water to seal.
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Press the plastic baby or bean into the dough from underneath, hiding it within one of the sections.
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Cover the shaped cake with a damp cloth and let rise again until doubled in volume, about 45 minutes to 1 hour.
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Preheat the oven to 325°F (165°C).
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Bake the cake for 35 to 45 minutes, or until lightly browned and the internal temperature reaches 190°F.
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While the cake bakes, divide the granulated sugar into three bowls and tint with purple, green, and gold food coloring.
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Immediately upon removing the cake from the oven, brush the top generously with light corn syrup.
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While the syrup is still wet, sprinkle alternating bands of the colored sugars over the top of the cake.
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Allow the cake to cool completely on a wire rack before slicing.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 1553.2kcal
- % Daily Value *
- Total Fat 56.0g87%
- Saturated Fat 32.4g162%
- Cholesterol 314.0mg105%
- Sodium 1670.0mg70%
- Total Carbohydrate 228.4g77%
- Dietary Fiber 6.5g26%
- Sugars 46.7g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
