Mardi Gras King Cake
Submitted by Shawn
Mardi Gras king cake made from a rich buttery brioche-style yeast dough, shaped into a traditional oval ring, and topped with corn syrup and colored sugar. Hide the baby and let the good times roll.
YIELD
1 cakePREP
4 hrsCOOK
45 minREADY
5 hrsLaissez les bons temps rouler! This Mardi Gras king cake is the real deal: a rich, buttery yeast dough shaped into a big oval ring, brushed with corn syrup, and showered in purple, green, and gold sugar. And yes, there’s a little plastic baby (or a bean, if you’re old school) hidden inside.
The dough is closer to brioche than bread, loaded with butter and eggs that make it soft, tender, and just sweet enough. It needs two rises, so plan ahead. The first rise takes about three hours, which sounds like a lot, but that slow fermentation is what develops all the flavor.
Rolling the dough into a long rope and connecting the ends takes a gentle touch. If the dough fights back, let it rest a few minutes and it’ll relax enough to shape without tearing.
Chef Tips
- Make sure your water is warm (about 110°F/43°C), not hot. Water that’s too hot kills the yeast before it even gets started.
- Brush the corn syrup on while the cake is still warm so the colored sugar sticks properly.
- This cake freezes beautifully before decorating. Thaw, warm slightly, then glaze and sugar.
- The dough is sticky by nature. Flour your hands generously when shaping the rope.
Variations
- Cream cheese filled: Roll the dough flat, spread with sweetened cream cheese, then roll up jelly-roll style before forming the ring.
- Cinnamon swirl: Sprinkle cinnamon sugar over the flattened dough before shaping for a cinnamon roll twist on the classic.
Ingredients
Directions
Dissolve yeast in warm water.
Add milk and about ½ cup of flour.
In a large bowl, blend butter, sugar, salt and eggs.
Add yeast dough and mix thoroughly.
Gradually, add 2½ cups flour to make a medium dough.
Place in a greased bowl and brush with melted butter.
Cover with a damp cloth and allow to rise until double in volume, about 3 hours.
Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope.
Form into a oval on a 14 x 17 inch greased cookie sheet, connecting ends of the rope with a few drops of water.
Press the doll (or bean) into the dough from underneath.
Cover with a damp cloth and let rise until double in volume, about 1 hour.
Bake at 325℉ (160℃) for 35 to 45 minutes or until lightly browned.
Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar.
Cake freezes well.
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