Mardi Gras King Cake

Make the dough

1. Mix the wet ingredients. In the bowl of a stand mixer, whisk together the warm milk, yeast, and sugar. Add eggs and vanilla and whisk again. (Instant yeast does not need blooming. The warm milk just helps the dough get moving.)

   

2. Add dry ingredients. Add flour and salt. Mix with the dough hook on low until a shaggy dough forms, about 1 to 2 minutes.

3. Knead in the butter. With the mixer running on medium-low, add softened butter a piece at a time. Keep mixing until the dough is smooth and elastic, 8 to 10 minutes. It should be slightly tacky but not soupy. If it is very sticky, add 1 tablespoon flour at a time (up to 3 tablespoons). If it is still sticky, pause and let it rest 10 minutes, then mix 1 to 2 minutes more. The flour will hydrate and usually behave.

4. First rise. Lightly oil a bowl. Place dough inside, cover, and let rise until doubled, about 60 to 90 minutes (warm kitchen equals faster).

   

Fill, shape, and proof

1. Make the filling. Stir together brown sugar, cinnamon, salt, and flour. Melt the butter. You will brush it on next.

2. Roll the dough. Line a sheet pan with parchment. On a lightly floured surface, roll dough into a rectangle about 10x20 inches (it does not have to be perfect).

3. Add butter + cinnamon sugar. Brush melted butter over the dough, leaving a 1/2-inch border. Sprinkle the cinnamon-sugar mixture evenly and press it in gently.

   

4. Roll into a log. Starting from a long side, roll the dough up snugly. Pinch the seam closed.

5. Form the ring. Move the log to the parchment-lined pan. Bring the ends together into a circle and pinch to seal. Leave a center hole about 3 to 4 inches wide so it does not close up as it rises. If you want a slightly more decorative look, cut a few shallow slashes around the top with kitchen scissors.

   

6. Second rise. Cover loosely and let rise until puffy, about 30 to 45 minutes. Meanwhile, preheat oven to 350°F.

Bake and decorate

1. Bake. Bake for 22 to 28 minutes, until golden brown. If it is browning too fast, tent loosely with foil during the last 8 to 10 minutes. For a reliable doneness check, the center should register 190°F to 195°F on an instant-read thermometer. (You can also tap the bottom. It should sound hollow.)

   

2. Cool. Let cool on the pan 10 minutes, then move to a wire rack to cool completely before glazing, about 45 to 60 minutes. If you glaze too early, it will melt and slide right off like it has places to be.

3. Make the glaze. Whisk powdered sugar, milk, vanilla, and salt until smooth and pourable. It should ribbon off the whisk and settle back into itself in a few seconds. Add a tiny splash more milk if needed.

4. Glaze and sugar. Spoon glaze over the cooled cake, letting it drip down the sides. Immediately sprinkle thick stripes or sections of purple, green, and gold sanding sugar.

   

5. Optional baby. Once the cake is cool and decorated, insert the baby from the bottom of the cake. Slice and serve.

   

Matt’s small-but-mighty tip: If your filling leaks a little and caramelizes on the pan, do not panic. That is baker’s candy. Let it cool, then snack responsibly while you clean up.