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–+ servings
Benjamin

Easy New Orleans Style King Cake for Mardi Gras-Delicious Mardi Gras Tradition

This Easy New Orleans Style King Cake captures the festive spirit of Mardi Gras with its soft brioche dough, warm cinnamon filling, and vibrant purple, green, and gold decoration, perfect for busy parents to create lasting memories.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 package 1 package or 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water warm, not hot
  • 1/2 cup warm milk warm, not hot
  • 1/2 cup granulated sugar for dough
  • 1/2 cup unsalted butter melted
  • 1 large egg room temperature
  • 1 tsp salt
  • 4 cups all-purpose flour plus more for dusting
For the Filling
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 tbsp ground cinnamon
For the Icing
  • 2 cups powdered sugar sifted
  • 3 tbsp whole milk or as needed for consistency
  • 1 tsp pure vanilla extract
  • sanding sugar purple, green, and gold for decorating

Equipment

  • large mixing bowl,
  • Wooden spoon
  • Floured surface for kneading
  • Greased bowl for rising
  • Rolling Pin
  • Baking sheet lined with parchment paper
  • Wire rack for cooling

Method
 

Prepare the Dough
  1. In a large bowl, combine 1/2 cup warm water and a pinch of the granulated sugar. Sprinkle 1 package active dry yeast over the top. Let it sit for 5-10 minutes until foamy and alive.
  2. Add 1/2 cup warm milk, 1/2 cup melted butter, 1/2 cup granulated sugar, 1 large egg, and 1 tsp salt to the yeast mixture. Whisk together until well combined.
  3. Gradually add 4 cups all-purpose flour, one cup at a time, mixing with a wooden spoon until a soft dough forms.
  4. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a warm damp cloth, and let rise in a draft-free spot for about 1 hour or until doubled in size.
  6. While the dough rises, in a small bowl, combine 1/2 cup softened butter, 1 cup brown sugar, and 2 tbsp ground cinnamon until it forms a spreadable paste.
  7. Punch down the risen dough. Roll it out on a floured surface into a large rectangle, about 10x15 inches. Spread the cinnamon filling evenly over the dough, leaving a small border at the edges.
  8. Starting from the long side, roll the dough up tightly into a log.
  9. Bring the two ends of the log together to form a ring or oval shape. Pinch the ends together to seal. Place on a baking sheet lined with parchment paper.
  10. Cover the ring and let it rise for about 30 minutes. Meanwhile, preheat oven to 350°F.
  11. Bake for 25-30 minutes until golden brown. Let cool completely on a wire rack.
  12. In a bowl, mix 2 cups powdered sugar, 3 tbsp milk, and 1 tsp vanilla until smooth. Drizzle over the cooled cake and immediately sprinkle with purple, green, and gold sanding sugar.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 5gFat: 12g

Notes

To ensure success, keep liquids warm but not hot to avoid killing yeast. Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Freeze un-iced cake for up to 3 months. Reheat slices in microwave for 10-15 seconds.
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