Name: King Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 large egg yolks -; 1 c. sour cream -; 1/2 c. (100 g.) granulated sugar -; 4 tbsp. (1/2 stick) unsalted butter, melted -; 1 tsp. finely grated lemon zest -; 3 c. (360 g.) all-purpose flour, plus more for dusting -; 1 tsp. kosher salt -; 1/2 oz. (2 [1/4-oz.] packets) instant yeast -; 1/4 tsp. ground cinnamon -; pinch of ground nutmeg -; 1 tbsp. canola oil -; 2 tbsp. granulated sugar -; 2 tsp. ground cinnamon -; 1/3 c. unsalted butter, room temperature -; 1 1/2 c. (175 g.) (or more) confectioners' sugar -; 2 tbsp. (or more) whole milk -; 1 tbsp. fresh lemon juice -; 1/4 tsp. pure vanilla extract -; Purple, green, and gold food coloring, for glaze (optional) -; Purple, green, and gold sprinkles or sanding sugar, for decorating (optional) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - King Cake

1. 2 large egg yolks -

2. 1 c. sour cream -

3. 1/2 c. (100 g.) granulated sugar -

4. 4 tbsp. (1/2 stick) unsalted butter, melted -

5. 1 tsp. finely grated lemon zest -

6. 3 c. (360 g.) all-purpose flour, plus more for dusting -

7. 1 tsp. kosher salt -

8. 1/2 oz. (2 [1/4-oz.] packets) instant yeast -

9. 1/4 tsp. ground cinnamon -

10. pinch of ground nutmeg -

11. 1 tbsp. canola oil -

12. 2 tbsp. granulated sugar -

13. 2 tsp. ground cinnamon -

14. 1/3 c. unsalted butter, room temperature -

15. 1 1/2 c. (175 g.) (or more) confectioners' sugar -

16. 2 tbsp. (or more) whole milk -

17. 1 tbsp. fresh lemon juice -

18. 1/4 tsp. pure vanilla extract -

19. Purple, green, and gold food coloring, for glaze (optional) -

20. Purple, green, and gold sprinkles or sanding sugar, for decorating (optional) -

How to cook deliciously - King Cake

1. Stage

In the large bowl of a stand mixer (or in a large bowl), whisk egg yolks, sour cream, granulated sugar, butter, and lemon zest to combine.

2. Stage

In a medium bowl, whisk flour, salt, yeast, cinnamon, and nutmeg.

3. Stage

Beat sour cream mixture with the paddle attachment (or using a handheld mixer) while spooning in dry ingredients a few tablespoons at a time until incorporated. Switch to dough hook and continue to beat on medium speed until dough is smooth and pulls away from sides of bowl, about 5 minutes. (Alternatively, transfer dough to a lightly floured surface and knead until smooth, 8 to 10 minutes.) Resist the temptation to add more flour—it's a sticky dough but will eventually come together.

4. Stage

Swirl oil inside a large bowl. Transfer dough to bowl, turning to coat in oil. Cover with a kitchen towel and let rise until doubled in size, about 1 hour in a warm environment and 90 minutes in a colder one.

5. Stage

Punch down dough and turn out onto a lightly floured surface. (Don't knead.) Using a rolling pin, roll dough to a large rectangle about 20" x 12".

6. Stage

In a small bowl, whisk granulated sugar and cinnamon. With a long side facing you, using an offset spatula, spread butter on dough, leaving a 1" border on top.

7. Stage

Sprinkle cinnamon sugar mixture over dough. Roll dough away from you lengthwise. (If adding a pecan, bean, or other food item in lieu of a baby, you can hide it in the dough now.) Pinch edges together and transfer to a parchment-lined baking sheet. Form into a circular shape seam side down. Pinch edges of circle together.

8. Stage

Cover with a kitchen towel and let rise until doubled in size, about 45 minutes.

9. Stage

Arrange a rack in center of oven; preheat to 375°.

10. Stage

Bake cake until golden brown, 20 to 25 minutes. Let cool on sheet. (If you're inserting a plastic baby, lift up an edge to place into cake.)

11. Stage

In a medium bowl, mix confectioners' sugar, milk, lemon juice, and vanilla until smooth. If glaze is too runny, add more confectioners' sugar; if it’s too thick, add more milk 1 tsp. at a time. Divide glaze among 3 bowls and add purple, green, and gold/yellow food coloring, if desired.

12. Stage

If you want more of a thin glaze, drizzle over top while cake is still warm. For a thicker glaze, wait until cake has cooled and spread icing with a spoon or offset spatula. Top with purple, green, and gold/yellow sprinkles or sanding sugar if desired while glaze is still slightly wet.