King Cake

Ingredients

• 4 cups (500g) all-purpose flour, plus extra for dusting
• 1/3 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 3/4 cup whole milk, warmed to about 110°F
• 3 large eggs, at room temperature
• 6 tbsp unsalted butter, softened, plus 1 tbsp for greasing the bowl
• 1 tsp fine salt
• 1 tsp freshly grated nutmeg
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened, for the filling
• 1 cup packed light brown sugar
• 2 tbsp ground cinnamon
• 2 cups powdered sugar, for the icing
• 3 to 4 tbsp whole milk, for the icing
• 1 tsp vanilla extract, for the icing
• Purple, green, and gold sanding sugar, about 2 tbsp each
• 1 small plastic or ceramic baby figurine, to tuck in after baking (optional, traditional)

Before you cook

• Whisk the warmed milk with the yeast and a pinch of the granulated sugar in a small bowl and let it sit for 5 to 10 minutes until it looks foamy on top.
• In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining granulated sugar, salt, and nutmeg.
• Add the foamy yeast mixture, eggs, and vanilla extract to the flour and mix on low speed until a shaggy dough forms.
• Increase the speed slightly and knead for 5 minutes, then add the 6 tablespoons of softened butter a couple of tablespoons at a time, letting each addition fully absorb before adding more.
• Keep kneading for another 8 to 10 minutes until the dough is smooth, elastic, and only slightly tacky.
• Shape the dough into a ball, place it in a large buttered bowl, cover with plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours, until doubled in size.
• Stir together the softened butter, brown sugar, and cinnamon in a small bowl until you have a spreadable paste, and set it aside at room temperature.
• Punch down the risen dough and turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, roughly 24 by 12 inches.
• Spread the cinnamon-butter filling evenly over the dough, leaving a bare 1-inch strip along one long edge.
• Starting from the long edge covered in filling, roll the dough up tightly into a log, pinching the seam closed.
• Carefully lift the log onto a parchment-lined baking sheet and curl it into a ring, pinching the two ends firmly together to seal.
• Cover the ring loosely with a kitchen towel and let it rise again for 45 minutes to 1 hour, until visibly puffy.

Steps

1. Preheat your oven to 350°F.
2. Uncover the risen ring and slide the baking sheet into the oven.
3. Bake for 25 to 30 minutes, until the top is deep golden brown and a skewer inserted into the thickest part comes out clean.
4. Slide the cake, still on its parchment, onto a wire rack and let it cool for at least 30 minutes before icing.
5. Whisk the powdered sugar, 3 tablespoons of milk, and vanilla together in a bowl, adding the last tablespoon of milk only if needed until the icing pours in a thick ribbon.
6. Drizzle the icing generously over the top of the cooled cake, letting it drip down the sides.
7. While the icing is still wet, sprinkle bands of purple, green, and gold sugar around the ring so each color forms its own stripe.
8. Let the icing set for about 15 minutes before slicing.
9. If you're keeping the tradition, tuck the small baby figurine up into the underside of the cake after baking and let guests know it's hidden inside before serving.