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Ingredients Method

Ingredients
  

Sweet Stiff Sourdough Preferment
  • 150 grams heritage grain bread flour
  • 75 grams water
  • 75 grams mature sourdough starter
  • 25 grams pure cane sugar
Final Dough Mix
  • 750 grams heritage grain bread flour
  • 150 grams heritage grain all purpose flour
  • 100 grams whole grain pastry flour
  • 250 grams pure cane sugar
  • 250 grams eggs
  • 250 grams unsalted butter softened
  • 100 grams warm milk
  • 300 grams sweet sourdough preferment
  • 10 grams salt
  • 4 grams vanilla bean paste
  • zest of 1/2 lemon
  • 100 grams water
Filling
  • 150 grams unsalted butter softened
  • 200 grams pure cane sugar
  • 10 grams cinnamon
Topping
  • 4 egg whites
  • juice of half a lemon
  • 400 grams powdered sugar
  • purple, gold, and green sprinkles as needed

Method
 

Sweet Stiff Sourdough Preferment
  1. 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.
Final Dough Mix
  1. In the bowl of a stand mixer combine all final dough ingredients except for half of the butter, water, and the salt.
  2. Mix on low-medium speed until the dough starts to come together.
  3. Slowly drizzle in the water. Let mix until the water is fully incorporated.
  4. 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.
  5. Add the salt and let mix for another 2 minutes on medium-high speed.
  6. 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.
  7. 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.
  8. 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.
  9. Spread the cinnamon mixture all over the dough and then roll up into a tight log.
  10. 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.
  11. Let proof in a covered environment for 3 hours.
  12. Preheat your oven to 375. Bake the king cake for 25 minutes, or until golden brown.
  13. 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.
  14. 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.
  15. Pour the icing all over the king cake, cover with the gold, purple, and green sprinkles in your desired design, slice, and serve.