Traditional New Orleans King Cake
Get in on the fun of the king cake. Hide a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah
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 large egg yolks, room temperature
- 1-1/4 teaspoons salt
- 1 teaspoon grated lemon zest
- 1/4 teaspoon ground nutmeg
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 large egg, beaten
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 2 teaspoons lemon juice
- 2 to 3 tablespoons water
- Green, purple and yellow sugars
Reviews
Loved this recipe so much I included it on our blog - it goes perfectly with our custom Mardi Gras plates and will be the perfect addition to my upcoming Mardi Party! Here's the link to the blog - thanks: https://www.twofunnygirls.com/blog/2019/02/12/personalize-mardi-gras-party/
I've wanted to make this for years and finally did it this year for Mardi Gras. Everyone enjoyed it. I followed the recipe as is and it turned out just fine.
I made this for our annual Mardi Gras dinner and according to my guests - it was better than the ones you purchase in a stores. Excellent and easy to make
this was my first king cake. and it was a recipe for disaster. i followed the instructions exactly but found it needed a bit of extra (sifted) flour. the dough was quite soft and i wasn't sure i'd kneaded it enough and the proofing area was cool so it took longer to rise. i laid it out for the second proof and it looked all right. i forgot the egg wash. when it come out of the oven it was quite late, the hole in the middle had disappeared and i really didn't know if it was done. (does anyone use a bundt pan for these things?) i left it overnight to cool and haven't iced it yet but had to have a taste. i searched a lot of recipes before deciding on this one (5 egg yolks for the 1st try - nope) and the only change i made was adding approx 1/2 tsp more cinnamon to the filling and the bit of extra flour. i don't need to search any longer for a king cake recipe. this is delicious - a nice hint of lemon. soft texture (it WAS a bit underbaked). and delicious. doesn't need and probably shouldn't have a fancy filling. and now to add the glaze and sugar sprinkles!
This recipe is similar to one I use every year. My children absolutely love the tradition of King Cake and look forward to this once a year treat!!!!
I also live in New Orleans ... 47 years and Mckenzies had the best King Cakes. King Cakes are traditionally a brioche bread with sprinkled sugar. Tastee Donuts has the Original King Cake recipe now. Now a days King Cakes taste like Cinnamon rolls and are stuffed with Cream Cheese and fruit filling and frosted. It takes away from the French bakery experience altogether, which is a shame.If I want an Italian Coffee cake I will go to Randazzo's. If I want a real King Cake I would find a Brioche bread braid recipe and top it with fine colored sugar and 4 candied cherries.
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!
THANK YOU for answering my question 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!
Where do you put the baby?