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Traditional King Cake

Traditional King Cake

A classic New Orleans-style sweet bread ring, braided with cinnamon-sugar filling and finished with a zesty cream cheese icing and festive colored sugars.
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Prep Time 45 minutes
Cook Time 30 minutes
1 hour 30 minutes
Total Time 2 hours 45 minutes
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • Yeast Mixture: 1/4 oz active dry yeast 1 packet, 1/4 cup warm water (100°–110°F), 1/2 tbsp granulated sugar.
  • Dough Base: 8 oz full-fat sour cream 2 tbsp granulated sugar, 2 tbsp unsalted butter, 1/2 tsp salt, 1 large egg (beaten).
  • Flour: 3 to 3 1/2 cups bread flour or all-purpose.
  • Cinnamon Filling: 1/3 cup unsalted butter softened, 1/2 cup granulated sugar, 1 1/2 tsp ground cinnamon.
  • Cream Cheese Glaze: 3 cups powdered sugar 3 tbsp cream cheese (softened), 2–4 tbsp milk, 2 tbsp fresh lemon juice, 1/4 tsp vanilla extract.
  • Decoration: Purple green, and gold sanding sugars (sprinkles).

Equipment

  • Stand Mixer
  • Saucepan
  • Rolling Pin
  • Sheet Pan
  • Hand Mixer

Method
 

  1. Activate: Stir yeast, warm water, and 1/2 tbsp sugar; let stand for 5 minutes until foamy.
  2. Warm: Heat sour cream, 2 tbsp sugar, 2 tbsp butter, and salt until melted; cool to 100°–110°F.
  3. Mix: Combine sour cream mixture, yeast mixture, egg, and half the flour in a stand mixer.
  4. Knead: Gradually add remaining flour and knead with a dough hook for 10 minutes until smooth and elastic.
  5. First Rise: Cover and let rise in a warm place for 1 hour (until doubled).
  6. Fill: Divide dough in half; roll each into a 16x9" rectangle. Spread with butter and sprinkle with cinnamon-sugar.
  7. Shape: Roll into logs, pinch seams, and braid the two logs together. Form into a ring and seal ends.
  8. Second Rise: Cover and let rise for 20–30 minutes.
  9. Bake: Bake at 350°F for 25–35 minutes until golden.
  10. Finish: Whisk glaze ingredients until smooth; pour over warm cake and immediately add colored sugar bands.

Notes

1. Ensure the sour cream mixture is cooled to 110°F before adding the yeast to avoid killing the active cultures. 2. Knead the dough until it completely clears the sides of the bowl for the best structure. 3. Glaze the cake while it is still slightly warm so the icing sets smoothly and grips the sprinkles.