Famous New Orleans King Cake Recipe for Mardi Gras

Posted by Gwen Watson on Feb 12, 2015

When you think of New Orleans, what comes to mind? New Orleans is famous for many things, most notably its cuisine and the popular Mardi Gras festival. Even if you can’t make it to New Orleans for Mardi Gras, that doesn’t mean that you can’t participate in the fun! Why not throw your own Mardi Gras party complete with beads, masks, feathers, and of course- dessert! King Cakes are an important part of the Mardi Gras tradition in New Orleans. With this recipe, you can bring that tradition to your own home- wherever that may be!

King Cake – The Traditional Mardi Gras Dessert

Cake Ingredients

• 1 (16-ounce) container sour cream
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 (1/4-ounce) envelopes active dry yeast
• 1/2 cup warm water (100° to 110°)
• 1 tablespoon sugar
• 2 large eggs, lightly beaten
• 6 to 6 1/2 cups bread flour (6 to 6 1/2 cups all-purpose flour may be substituted)
• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon

Glaze Ingredients

• 3 cups powdered sugar
• 3 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 2 to 4 tablespoons milk

Additional Ingredients

• Purple, green, and gold-tinted sparkling sugar sprinkles

Directions

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
2. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
7. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
8. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
9. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).
10. Prepare the glaze: Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
11. Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Recipe adapted from MyRecipes.