Ingredients
Equipment
Method
- In a small bowl, combine warm milk, 1 tbsp granulated sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- In a large mixing bowl, whisk together flour, remaining granulated sugar, brown sugar, cinnamon, and nutmeg. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
- Place the dough in a lightly greased bowl, cover with a warm towel, and let rise in a warm spot for about 1 hour or until doubled in size.
- On a floured surface, roll out the dough into a large rectangle (about 12x18 inches).
- Mix cream cheese with 1/4 cup granulated sugar until smooth, then spread evenly over the dough.
- Roll the dough tightly into a log, then form into a ring by bringing the ends together. Place on a baking sheet lined with parchment paper and let rise for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. Bake for 25-30 minutes until golden brown.
- Whisk together powdered sugar and milk for glaze. Pour over the cooled cake and sprinkle immediately with colored sanding sugar.
Notes
For the traditional king cake, hide a small plastic baby or pecan inside the cake after baking. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For deeper flavor, prepare dough ahead and refrigerate overnight for the first rise. Ensure all ingredients are at room temperature to keep the dough from stiffening.
