Traditional King Cake

Traditional King Cake holds a special place in the heart of Mardi Gras celebrations, especially in New Orleans. This vibrant, oval-shaped pastry, adorned with purple, green, and gold sugars, symbolizes the festive spirit of the season. Each color carries its own significance: purple for justice, green for faith, and gold for power. Beyond its rich history, the joy of sharing a King Cake with loved ones brings a sense of community and togetherness.

I remember my first bite of this delightful treat; the blend of sweet dough and cinnamon filling was simply unforgettable.

Tools You Need

Preparing a Traditional King Cake requires some basic kitchen tools:

• Mixing Bowls: Various sizes for mixing and proofing the dough.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Stand Mixer with Paddle and Dough Hook Attachments: To mix and knead the dough efficiently.
• Rolling Pin: To roll out the dough evenly.
• Baking Sheet Lined with Parchment Paper: For baking the cake and easy cleanup.
• Pastry Brush: To apply cream and butter to the dough.
• Knife or Bench Scraper: For cutting slits in the dough.

Recipe Ingredients

For the Dough:

• ¾ cup warm whole milk (100-110°F)
• ¼ cup honey
• 2¼ teaspoons instant yeast (7 grams)
• 4 large eggs, room temperature
• 4½ cups all-purpose flour (568 grams)
• 2 teaspoons kosher salt
• 10 tablespoons unsalted butter, softened and cut into 1-inch pieces

For the Cinnamon Filling:

• 1 cup dark or light brown sugar (110 grams)
• 1 tablespoon ground cinnamon
• Pinch of kosher salt
• 2 tablespoons salted butter, melted
• 2 tablespoons heavy cream

For the Icing and Sprinkles:

• 6 tablespoons unsalted butter
• 4 ounces cream cheese, softened
• 2 cups confectioners’ sugar, packed
• 2½ teaspoons whole milk
• ¼ cup heavy cream, for brushing after baking
• Purple, green, and gold sanding sugar or sprinkles

How To Make Traditional King Cake

The Day Before – Preparing the Dough:

1. Activate the Yeast: Warm ¾ cup of whole milk to 100-110°F. Combine the warm milk with ¼ cup honey and 2¼ teaspoons instant yeast in a large measuring cup or bowl. Whisk the mixture and let it sit for about 10 minutes until it becomes foamy. If it doesn’t foam, the yeast might be inactive, so it’s best to start over with fresh yeast.
2. Incorporate Eggs: Once the yeast mixture is foamy, add 4 room-temperature eggs and whisk until well combined.
3. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix 4½ cups all-purpose flour and 2 teaspoons kosher salt on low speed until combined.
4. Mix Wet and Dry Ingredients: With the mixer on low speed, gradually pour the milk and egg mixture into the flour mixture. Continue mixing on low until a cohesive dough forms.
5. Add Butter: Gradually add 10 tablespoons of softened unsalted butter, one piece at a time, to the dough while the mixer is on low speed. Once all the butter is incorporated, increase the mixer speed to medium and mix for about 1 minute until the butter is fully integrated, resulting in a sticky and elastic dough.
6. First Rise and Folding: Transfer the sticky dough into a large greased bowl. Cover it with plastic wrap and let it rest for 30 minutes. After this initial rest, perform the first fold by gently lifting one edge of the dough and folding it over itself. Repeat this folding process around the entire dough, approximately six times. Cover the bowl again and let it rise for another 30 minutes. Repeat this folding and resting process three more times, totaling four folds over 2 hours.
7. Refrigerate Overnight: After completing the folds, cover the bowl tightly and refrigerate the dough overnight or up to 72 hours. This extended resting period enhances the flavor and texture of the dough.

The Day Of – Assembling and Baking the King Cake:

1. Prepare the Filling: In a small bowl, mix together 1 cup brown sugar, 1 tablespoon ground cinnamon, and a pinch of kosher salt. Set aside.
2. Roll Out the Dough: Remove the chilled dough from the refrigerator and punch it down to release any air bubbles. On a floured surface, roll the dough into a 14×18-inch rectangle. Use a fork to poke holes every 2 inches across the surface.
3. Add Filling: Brush the dough evenly with 2 tablespoons of melted salted butter and 2 tablespoons of heavy cream. Sprinkle the cinnamon-sugar mixture over the buttered surface, pressing it gently to adhere.
4. Shape the Dough: Starting from one long edge, roll the dough tightly toward the center until you reach the middle of the rectangle. Repeat from the opposite long edge, rolling toward the center to create a double-scroll shape.
5. Form the Cake: Carefully transfer the shaped dough onto a parchment-lined baking sheet, placing it seam-side down. Form the dough into a U-shape or connect the ends to create an oval, pinching the ends together to seal.
6. Cut Slits: Using a knife or bench scraper, make 1.5-inch slits around the outer edge of the dough, spacing them about 1.5 inches apart

Tips for success

Creating a Traditional King Cake is a labor of love, and over time, I’ve picked up some insights to ensure it turns out perfectly:

• Dough Consistency: Achieving the right dough texture is crucial. It should be soft and slightly sticky but still manageable. If it’s too sticky, incorporating a bit more flour can help.
• Proofing Environment: Allowing the dough to rise in a warm, draft-free area is essential. I’ve found that placing it in an oven (turned off) with the light on provides an ideal environment.
• Incorporating the Baby Figurine: Traditionally, a small plastic baby is hidden inside the King Cake. To avoid melting, it’s best to insert the figurine into the cooled cake after baking. Simply make a small incision on the underside and tuck it in.

Traditional King Cake FAQ

Over the years, I’ve encountered several common questions about King Cakes:

• What is the significance of the baby inside the cake? The baby symbolizes luck and prosperity. The person who finds it is traditionally expected to host the next Mardi Gras celebration or provide the next King Cake.
• Can I prepare the dough in advance? Absolutely! Preparing the dough a day ahead and refrigerating it enhances the flavor and makes the process more manageable.
• Is it possible to bake the King Cake without the filling? Yes, while traditional recipes include fillings like cinnamon sugar or cream cheese, you can opt for a plain version and serve it with various spreads or jams.

Ways to Serve

Serving the King Cake is a festive affair:

• Presentation: Place the cake on a large, colorful platter, and sprinkle additional colored sugars around the base for an extra festive touch.
• Accompaniments: Pair slices with a hot cup of chicory coffee or a glass of cold milk.
• Occasions: While traditionally associated with Mardi Gras, King Cake is also enjoyed during other celebrations, making it a versatile dessert.

Storage Directions

To maintain the freshness of your King Cake:

• Room Temperature: Store the cake in an airtight container at room temperature for up to three days. Avoid refrigerating, as it can cause the cake to become stale faster.
• Freezing: If you wish to keep the cake longer, wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to two months. When ready to enjoy, thaw at room temperature and, if desired, warm slices briefly in the microwave to refresh.

Conclusion

Baking a Traditional King Cake is more than just creating a dessert; it’s about embracing a rich cultural tradition that brings people together. From mixing the dough to adding the final touches of colored sugar, each step is a celebration in itself. Whether you’re honoring Mardi Gras or simply sharing a delicious pastry with loved ones, this King Cake is sure to delight and create lasting memories.

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