Mardi Gras King Cake

Pin this Post on Pinterest Share on Facebook
Pin on PinterestShare on FacebookShare on YummlyTweet about this on TwitterShare on Google+Share on RedditDigg thisShare on StumbleUpon

Hey y’all!  I’m in and out of town for the next few weeks with my “real” job and I’m busy getting ready for Food Blog South.  In the meantime, you might see fewer posts on the blog.  Sorry about that, but I gotta pay the mortgage!   Fear not, though, I have an awesome recipe here for y’all for King Cake.  This version is the closer-to-authentic version and takes  a little more time.  But don’t be afraid of yeast and kneading, it’s really easy in the grand scheme of things.  Just read through the entire recipe a few times to get used to it and you’ll do fine!  Also, I have another “quickie” version of King Cake in development.  Y’all know we LOVE Mardi Gras here at Southern Bite  so we’ve got lots more great carnival-themed recipes coming your way!

Laissez les bon temps rouler!!

Ingredients

Pastry

MY OTHER RECIPES
  • 1 – 16oz box of Pillsbury Hot Roll Mix
  • 1 cup hot water (120 to 130 degrees)
  • 2 tablespoons softened butter
  • 1 egg
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

Filling

  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla

Icing

  • 3 cups powdered sugar
  • 3 tablespoons melted butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla
  • 3 to 5 tablespoons milk

Directions

  1. In the box of hot roll mix you’ll find the mix and a yeast packet.  Empty both of those in a large bowl and add 2 tablespoons of sugar.  Combine well.
  2. Add hot water, egg, and butter and stir until combined and the dough starts pulling away from the sides.  
  3. Turn dough out onto floured surface and form into a ball with floured hands.
  4. Knead the dough for 5 minutes turning frequently.  You may need to add additional flour to keep the dough from sticking.
  5. Reshape the dough into a ball and cover with a large bowl.  Let it rest for 5 minutes.
  6. While that is resting make your filling by combining the cream cheese, 1 cup of confections sugar, and 1 tsp vanilla in a bowl.  Stir until smooth.
  7. Once the dough has rested, flour a large area and roll the dough out in a large rectangle sized about 12″X20″.
  8. Sprinkle the dough with 1 tablespoon of cinnamon.
  9. Now spread your filling on the dough keep the majority of the filling on one side of the dough. 
  10. Start rolling your dough in jelly-roll fashion from the longest side with the most filling.
  11. Transfer the roll to a greased baking sheet or better yet, one with a Silpat or silicon mat.
  12. Form the roll into an oval shape and pinch the seams and ends together as shown.
  13. Cover with plastic wrap and a kitchen towel and let rise for 30 minutes.
  14. Meanwhile preheat the oven to 375 degrees.
  15. Once the dough has risen, bake for 25 to 30 minutes or until golden brown.
  16. Cool completely.
  17. Make icing by combining 2 cups of powdered sugar, 3 tablespoons of melted butter, 1 tablespoon of lemon juice, 1/4 teaspoon vanilla.  Thin the icing with 3 to 5 tablespoons of milk.  You’ll want it pourable, but not too runny.
  18. Top with icing.  It’s also traditional to top the cake with colored sprinkles in purple, yellow, and green.
  19. Enjoy!

Mardi Gras King Cake
 
Cook time
Total time
 
Ingredients
Pastry
  • 1 – 16oz box of Pillsbury Hot Roll Mix
  • 1 cup hot water (120 to 130 degrees)
  • 2 tablespoons softened butter
  • 1 egg
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
Filling
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
Icing
  • 3 cups powdered sugar
  • 3 tablespoons melted butter
  • 1 tablespoon lemon juice
  • ¼ teaspoon vanilla
  • 3 to 5 tablespoons milk
Instructions
  1. In the box of hot roll mix you’ll find the mix and a yeast packet. Empty both of those in a large bowl and add 2 tablespoons of sugar. Combine well.
  2. Add hot water, egg, and butter and stir until combined and the dough starts pulling away from the sides.
  3. Turn dough out onto floured surface and form into a ball with floured hands.
  4. Knead the dough for 5 minutes turning frequently. You may need to add additional flour to keep the dough from sticking.
  5. Reshape the dough into a ball and cover with a large bowl. Let it rest for 5 minutes.
  6. While that is resting make your filling by combining the cream cheese, 1 cup of confections sugar, and 1 tsp vanilla in a bowl. Stir until smooth.
  7. Once the dough has rested, flour a large area and roll the dough out in a large rectangle sized about 12″X20″.
  8. Sprinkle the dough with 1 tablespoon of cinnamon.
  9. Now spread your filling on the dough keep the majority of the filling on one side of the dough.
  10. Start rolling your dough in jelly-roll fashion from the longest side with the most filling.
  11. Transfer the roll to a greased baking sheet or better yet, one with a Silpat or silicone mat.
  12. Form the roll into an oval shape and pinch the seams and ends together as shown.
  13. Cover with plastic wrap and a kitchen towel and let rise for 30 minutes.
  14. Meanwhile preheat the oven to 375 degrees.
  15. Once the dough has risen, bake for 25 to 30 minutes or until golden brown.
  16. Cool completely.
  17. Make icing by combining 2 cups of powdered sugar, 3 tablespoons of melted butter, 1 tablespoon of lemon juice, ¼ teaspoon vanilla. Thin the icing with 3 to 5 tablespoons of milk. You’ll want it pourable, but not too runny.
  18. Top with icing. It’s also traditional to top the cake with colored sprinkles in purple, yellow, and green.

Pin on PinterestShare on FacebookShare on YummlyTweet about this on TwitterShare on Google+Share on RedditDigg thisShare on StumbleUpon

Don't miss a single recipe! Subscribe to my email list.

Read Newer Post
«
Read Older Post
»

Comments

  1. WooHoo! I found this recipe on Southern Food Network! This looks AMAZING and so pretty! I am totally opposed to cinnamon though. Any ideas for what I could use as a substitute?

    • Thanks, Andrew! Just leave it out completely. It’s my understanding that cinnamon is a modern addition to the bread. I think it would be quite tasty without it or any substitution.

  2. Thanks, Andrew! Just leave it out completely. It’s my understanding that cinnamon is a modern addition to the bread. I think it would be quite tasty without it or any substitution.

  3. Thanks Stacey! I can’t wait to try this! Bookmarked!

  4. Made my King Cake today…Used the one from Southern Living Magazine….I added a cherry and cream cheese filling this year. Can’t wait for breakfast tomorrow to try it out!!

  5. Gayle Bowlin Terry says:

    You left out the part about putting the little baby Jesus doll inside. How else will you know who has to host the next king cake party?

  6. Stacey,
    The top part of the recipe calls for 3 cups of powdered sugar in the icing. The directions calls for only 2 cups. What is the correct amount? Please respond back. Thanks

  7. I have made this recipe for years when living in New Orleans. Had to try it again, since I was feeling nostalgic for Mardi Gras. I do one thing different. I use two loaves of frozen bread dough from the grocery store. Once it has thawed out, just roll the dough out like the directions here.

  8. Any one know how many this feeds?

  9. Stacey you have done it AGAIN! WOW! Quick & easy, you are a genius! I’ll bet you could add nuts, brown sugar and butter to make a “filling” in place of the cinnamon…..ohhhhhhh yummy! Thank you again for W O N D E R F U L!!!!

  10. Gloria Kessinger says:

    Ah Stacy, you have one of my favorite cooking sites. Thank you for posting this fantastic-sounding cake – can’t wait to try it! Know that we’re all following you, and appreciate you so very much…

Leave a Comment

*