Print Options

Back to Traditional New Orleans King Cake >

Include these items:

Select reviews >

Taste of Home Logo

Traditional New Orleans King Cake

 Traditional New Orleans King Cake
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
12 ServingsPrep: 40 min. + rising Bake: 25 min. + cooling

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 King Arthur Unbleached 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

2 of 2

Traditional New Orleans King Cake (continued)

Directions (continued)

  • 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.