18 to 22 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Brown sugar
Salt
Instant yeast
Unsalted butter
Large eggs (Room temp)
Whole milk (Room temp)
Vanilla extract
Butter extract
Almond extract
Cinnamon
Purple, green and gold sugar sprinkles
Confectioners’ sugar
Tools you’ll need
11 by 17-inch baking pan
Baker’s joy non-stick baking spray
Rolling pin
Pastry brush
Large clear plastic bag (To store the King Cake)
Preparation of ingredients
Dry ingredients
Step 1- Add 4 cups all-purpose flour, 1/2 cup sugar, 3 teaspoons instant yeast, and 1/2 teaspoon salt into a mixing bowl. Stir all ingredients together and set aside.
Wet ingredients
Step 2- Add 1 and 1/4 cups warm whole milk (Temp of milk 115 to 120 degrees F.), 11 tablespoons melted unsalted butter, 2 large eggs (Room temp), 1 teaspoon vanilla extract, and 1/2 teaspoon butter extract into a separate medium sized bowl. Stir all ingredients with a whisk until combined. Note- Make sure the wet ingredients stay warm. Keeping the wet ingredients warm activates the yeast. Do not allow it to get cold.
Dough
Note- You can make the dough with a stand mixer or a large bowl with a sturdy wooden spoon.
Step 3- In a stand mixer fitted with the dough hook attachment, pour the wet ingredients into the dry ingredients. Mix on a medium low speed or according to you stand mixer’s instructions on mixing doughs for 4 to 5 minutes. Once the dough is done mixing, let it rest in the mixing bowl for 1 to 2 minutes. Dough may also be a little sticky, that is normal.
Step 4- Lightly flour the surface of your table. Add the dough on top of the table. Sprinkle flour on top of the dough. Knead the dough for 1 minute. Form the dough into a ball. Let the dough rest for 15 minutes.
Cinnamon sugar mixture
Step 5-Add 1/2 cup sugar, 2 tablespoons brown sugar, and 2 tablespoons brown sugar into a small bowl. Stir all ingredients together until combined and set aside.
Melted butter vanilla mixture
Step 6- Melt 5 tablespoons unsalted butter in a frying pan. Add 1/2 teaspoon vanilla extract and 1/4 teaspoon butter extract. Add the extracts into the butter when the melted butter has cooled. Make sure your fire on your stove is off as well. Stir all ingredients together and set aside.
Rolling and cutting the dough
Step 7- Press the dough down with your hands forming a flat rectangle. Roll the dough into a 30 inch long by 15 inch wide rectangle using a rolling pin.
Step 8- Cut the dough into three 5-inch-wide strips. Generously spread all of the melted butter vanilla mixture onto each dough strip with a pastry brush. Avoid getting any of the melted butter vanilla mixture onto the edge of each strip that’s facing toward you.
Step 9- Generously sprinkle all of the cinnamon sugar mixture onto each strip of dough. Avoid getting any of the cinnamon sugar mixture onto the edge of the strip of dough that’s facing toward you.
Step 10- Roll each strip of dough towards you like your rolling a jelly roll. Press down on to the edges of the dough with your fingers, creating a seal.
Braiding the King Cake
Note- Remember the strip that’s on the far right or left side always cross over the middle strip. When that happens, the strip you crossed over the middle strip will become the middle strip.
Step 11- Bring the very ends dough strips together. Take the strip of dough that’s on the far right and cross it over the middle strip to the opposite side. The strip you just crossed over is now the middle strip.
Step 12- Take the strip of dough that’s on the far left and cross it over the middle strip. Continue this pattern from steps 11 and 12 until you have the entire King Cake braided. Bring both ends of the dough together and braid the dough in.
Rising the dough
Spray your 11 by 17-inch baking pan with the Baker’s joy-nonstick baking spray. You can also use a sheet of parchment paper as well.
Preheat your oven until it’s warm for 1 minute. After 1 minute, turn your fire off. If you don’t want to use your oven to allow the dough to rise, you can leave the pan on the table.
Step 13- Carefully add the dough into your baking pan. Place into a warm oven for 1 hour. If not using the oven, cover the pan with a large towel and let rise in a warm spot for 1 hour.
Preheat your oven to 375 degrees F.
Step 14- Place the King Cake into a preheated 375-degree oven on the middle rack. Bake for 15 to 18 minutes. Once done remove the King Cake from the oven. Let cool for 45 minutes to 1 hour.
Making the King Cake icing
Step 15- Add 2 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 4 tablespoons warm whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract, and 1/8 teaspoon almond extract into a medium-sized bowl. Stir all ingredients with a whisk until the icing is creamy and smooth with no visible lumps.
Step 16- Transport the King Cake onto a cake serving pad. While the King Cake is still warm, quickly spread the icing on top of the cake. Sprinkle Purple, green and gold sugar sprinkles on top. Let the icing set for 10 to 15 minutes.
Storage
Step 17- To keep the King Cake fresh, place it into a large clear plastic bag and tie the ends of the bag. It’ll last 7 days at room temp and 3 months in your freezer.
YouTube instructional video