Ingredients
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1/2 cup 110°F (about 43°C) Warm waterFor the dough
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2 packages (or 4 1/2 teaspoons) Active dry yeastFor the dough
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1/2 cup Granulated sugarFor the dough
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3/4 cup 110°F (about 43°C) Warm milkFor the dough
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2 EggsFor the dough
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1/2 cup Melted butterFor the dough
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1 teaspoon Vanilla extractFor the dough
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1 teaspoon Grated lemon zestFor the dough
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1/2 teaspoon Freshly grated nutmegFor the dough
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1 teaspoon SaltFor the dough
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5 to 5 1/2 cups All-purpose flourFor the dough
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1/2 cup Granulated sugarFor the filling
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1 tablespoon Ground cinnamonFor the filling
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1/3 cup Melted butterFor the filling
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2 cups Powdered sugarFor the icing
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2-4 tablespoons MilkFor the icing
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(purple, green, and gold) for decoration Colored sugarFor the icing
Directions
- In a small bowl, dissolve the yeast in the warm water with a teaspoon of sugar. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the yeast mixture with the warm milk, sugar, eggs, melted butter, vanilla extract, lemon zest, nutmeg, and salt. Mix well.
- Gradually add in the flour, about a cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Punch down the risen dough and roll it out into a large rectangle, about 1/4 inch thick.
- For the filling, mix together the granulated sugar and ground cinnamon. Brush the melted butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting from one long side, roll the dough tightly into a log. Pinch the seams together to seal.
- Form the log into a ring and place it on a greased baking sheet. Cover it loosely with plastic wrap and let it rise for another 45 minutes to 1 hour.
- Preheat the oven to 350°F (175°C). Bake the King Cake for 25-30 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.
- Let the cake cool completely on a wire rack.
- For the icing, whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cooled King Cake.
- Decorate the cake with colored sugar, alternating purple, green, and gold sections.
