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Traditional New Orleans King Cake Recipe

Traditional New Orleans King Cake Recipe photo by Taste of Home

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Get in on the fun of the King Cake. Hide a little toy baby in the cake and whoever finds it has one year of good luck! Rebecca Baird, Salt Lake City, Utah

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Traditional New Orleans King Cake Recipe

Prep: 40 min. + rising Bake: 25 min. + cooling

Yield: 12 Servings

40 25 65

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup sugar, divided
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
2 egg yolks
1-1/4 teaspoons salt
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3-1/4 to 3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 egg, beaten
GLAZE:
1-1/2 cups confectioners' sugar
2 teaspoons lemon juice
2 to 3 tablespoons water
Green, purple and yellow sugars

Directions

In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars. Yield: 1 cake (12 slices).

Nutritional Facts 1 slice equals 321 calories, 9 g fat (5 g saturated fat), 73 mg cholesterol, 313 mg sodium, 55 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Traditional New Orleans King Cake in Taste of Home February/March 2010, p76

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Traditional New Orleans King Cake

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Reviewed on Jan. 12, 2013 by sweetwee314

I live in New Orleans, and I think Randazzo's Bakery makes THE best King Cakes in town. They are a little pricey and don't sell year round, so I made this recipe to see if it would be good. This recipe is excellent! I agree with TriciaBaker that more cinnamon should be added for a stronger flavor. I added about a cup more confectioner's sugar and added a tsp of vanilla to the icing to give it more of the traditional icing I wanted. Overall, this recipe is an absolute success!

Reviewed on Mar. 08, 2011 by pat o

THANK YOU for answering my question ellenhguidry.

Reviewed on Mar. 08, 2011 by ellenhguidry

The baby is hidden inside cake(push into cake from underside, so it won't show). Tradition says whoever finds baby provides next King cake!

Reviewed on Mar. 08, 2011 by pat o

Where do you put the baby?

Reviewed on Feb. 16, 2010 by TriciaBaker

I have made this 4 times. It is excellent. I do think that next time I will add more cinnamon for a stronger flavor. If using freshly grated nutmeg, double the amount called for to 1/2 tsp.