Description

A festive and structurally sound Mardi Gras King Cake featuring a tender brioche-style dough and a rich cinnamon-pecan filling. This guide focuses on technical precision, from yeast activation to the perfect windowpane knead, ensuring a professional-quality holiday treat.

Ingredients

1 cup whole milk
1/2 cup butter, unsalted
1/2 cup warm water (110°F)
1 package (2 1/4 tsp) active dry yeast
8 tablespoons granulated sugar, divided
2 large eggs, room temperature
1 teaspoon salt
1/2 teaspoon ground nutmeg
5 cups all-purpose flour, approximately
1 cup brown sugar, packed
1 cup pecans, chopped
2 tablespoons ground cinnamon
1/2 cup raisins
4 tablespoons butter, melted (for filling)
2 cups confectioners’ sugar
2-3 tablespoons water (for glaze)
Purple, green, and gold sanding sugars
1 small plastic baby doll

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Instructions

Scald the milk in a saucepan over medium heat, stir in the butter until melted, and let the mixture cool to room temperature.
Combine warm water, yeast, and 1 tablespoon of sugar in a large bowl; let stand for 10 minutes until foamy.
Add the cooled milk-butter mixture, eggs, salt, nutmeg, and the remaining 7 tablespoons of sugar to the yeast; whisk until combined.
Gradually beat in the flour 1 cup at a time until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1.5 hours.
Punch down the dough, divide in half, and roll each piece into a 10×16-inch rectangle.
Mix brown sugar, pecans, cinnamon, raisins, and melted butter; sprinkle evenly over the dough rectangles.
Roll the dough tightly into logs, shape into rings, and pinch the seams firmly to seal.
Place on parchment-lined baking sheets, cut small slits around the rings, cover, and let rise for 30-45 minutes.
Bake at 375°F (190°C) for 25 minutes or until the internal temperature reaches 190°F (88°C).
Insert the plastic baby into the bottom of the warm cake, then whisk confectioners’ sugar with water and pour over the cakes.
Immediately decorate with purple, green, and gold sanding sugars before the glaze sets.

Notes

For the best results, use an instant-read thermometer to ensure the milk mixture has cooled to room temperature before adding it to the yeast. If your kitchen is cold, you can proof the dough in an oven that is turned off with the light left on for gentle warmth. Make sure to pinch the seams of the dough rings very tightly to prevent the sugar filling from leaking out during the baking process.

Prep Time: 2 hours 45 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American