Every time Mardi Gras is right around the corner, it takes me back to the schoolyard (my college days) in New Orleans where one of my first baking hustles was selling king cakes on the streets during parade season. It was wild, I’d bake these fresh cakes, pack em’ up in boxes and sell them on the streets to all the party people that were drinking, dancing and living their best lives – a super fun time in my life!
I may not be on that hustle anymore, but I still think you guys should enjoy a king cake at home this weekend in honor of the festivities down in the Crescent City. So I’m sharing my recipe along with some quick tidbits about the significance of king cake. Also – shout out to Sunrise Flour, which really helps make this dough flavorful and delicious (make sure you peep my video on this to see that window-pane dough stretch!).
The king cake tradition, as you would imagine, starts by celebrating on Kings Day (Jan 6th) until Mardi Gras. It’s centuries old, originating in 12th century France and then carried out by French and Spanish colonists. The circular shape of it represents the route of the three wise men to come and pay a visit to the baby Jesus. It’s hollow as well, so to represent a crown. At first, the cake contained a pea, bean or coin to exhibit the gifts they came bearing – and the person who found the prize was named “king” or “queen” for the day. The tradition hasn’t changed too much over there years, but over time the bean was replaced by a pecan, a jewel or a plastic baby – and the person who finds the goodie is responsible for hosting the king cake party the following year.
The dough of the king cake is like a brioche dough, a sweet buttery pastry. There are folks that like it more cake-y and some that like it more bread-y — no way is wrong, it’s whatever you prefer. I’m partial to more of a cake-vibe and I spread a layer of cinnamon, butter and sugar on the inside of the dough and then roll it up (like many people do). After the bake, I fill it with jam or some people use cream cheese. To top it off, it’s always iced in green, purple and yellow – the Mardi Gras colors. I don’t have any plastic babies currently, but feel free to use whatever you like!
Ingredients
Method
- Add the flour, water, sugar, and mature sourdough starter to a container with a lid and mix until stiff. Let rest at room temperature until doubled in size.
- In the bowl of a stand mixer combine all final dough ingredients except for half of the butter, water, and the salt.
- Mix on low-medium speed until the dough starts to come together.
- Slowly drizzle in the water. Let mix until the water is fully incorporated.
- Add the remaining butter and turn the mixer up to medium speed. Let the dough mix for about 3 minutes, until the butter fully incorporates.
- Add the salt and let mix for another 2 minutes on medium-high speed.
- Once the dough is silky, smooth, and passes the window pane test, remove from the mixer and put into a greased bowl and cover. Let ferment at room temperature for 4 hours, then transfer to the fridge for 12 hours.
- Remove the dough from the fridge after the cold fermentation and let it come up to room temperature, about 1 hour, so that it softens up.
- Flatten the dough out into a long rectangle using a rolling pin. From the filling ingredients listed above, combine the butter, sugar, and cinnamon together and mix until it forms a paste.
- Spread the cinnamon mixture all over the dough and then roll up into a tight log.
- Connect the ends of the dough and place on a parchment lined baking sheet with a greased baking ring in the middle so that it holds shape.
- Let proof in a covered environment for 3 hours.
- Preheat your oven to 375. Bake the king cake for 25 minutes, or until golden brown.
- While the king cake is baking, make the icing by beating the egg whites until peaks form. Then add the powdered sugar, one cup at a time while beating on low speed. Once it thickens up, add the squeeze of lemon juice and finish it off until combined. Set aside.
- Let your king cake cool on a baking rack. Once it's completely cooled, you can choose to fill it with cream cheese and jam using piping bags if you desire.
- Pour the icing all over the king cake, cover with the gold, purple, and green sprinkles in your desired design, slice, and serve.