Mardi Gras King Cake (Printable)

Tender brioche dough rolled with cinnamon sugar and topped with vibrant icing and colored sugars.

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/2 cup warm milk (110°F)
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1/2 cup granulated sugar
05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 1/2 tsp salt
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp vanilla extract
10 - Zest of 1 lemon

→ Cinnamon Filling

11 - 1/2 cup brown sugar, packed
12 - 2 tbsp ground cinnamon
13 - 1/4 cup unsalted butter, melted

→ Icing & Decoration

14 - 1 1/2 cups powdered sugar
15 - 2–3 tbsp milk
16 - 1/2 tsp vanilla extract
17 - Pinch of salt
18 - Purple, green, and gold colored sugars
19 - 1 small plastic baby (optional)

# How to Make:

01 - Combine warm milk and yeast in a small bowl. Let stand for 5 minutes until mixture becomes foamy, indicating yeast activation.
02 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Incorporate salt, nutmeg, vanilla extract, and lemon zest.
03 - Pour the activated yeast mixture into the butter mixture. Gradually add flour while mixing. Knead for 8 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook until a soft, smooth dough forms.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area until doubled in size, approximately 1.5 hours.
05 - Combine brown sugar and ground cinnamon in a small bowl, mixing until evenly blended.
06 - Punch down risen dough and roll out on a floured surface into a 10x20-inch rectangle. Brush melted butter evenly over the surface, then sprinkle with cinnamon-sugar mixture.
07 - Starting from the long side, roll dough into a tight log and pinch seam to seal. Transfer to a parchment-lined baking sheet and form into a ring, pinching ends together securely. Optionally tuck plastic baby into the dough from underneath at this point.
08 - Cover the ring loosely and let rise until puffy, approximately 30–45 minutes.
09 - Preheat oven to 350°F. Bake for 25–30 minutes until golden brown and cooked through. Cool completely on a wire rack before decorating.
10 - Whisk powdered sugar, milk, vanilla extract, and pinch of salt in a small bowl until smooth and pourable. Adjust consistency with additional milk if necessary.
11 - Drizzle icing evenly over cooled cake. Immediately sprinkle with purple, green, and gold colored sugars in alternating sections to create traditional Mardi Gras colors.

# Helpful Tips:

01 -
  • The brioche dough stays incredibly tender for days, unlike other yeast breads that dry out
  • That cinnamon sugar spiral creates pockets of gooey sweetness in every single bite
02 -
  • The dough should feel tacky but not sticky, so resist adding too much extra flour which will make the final bread tough
  • Let the cake cool completely before icing or the frosting will melt right off instead of creating those beautiful drips
03 -
  • Use a kitchen scale to weigh your flour for the most consistent results, as measuring by volume can vary significantly
  • If your kitchen is on the cooler side, let the dough rise in your oven with just the light on to create a warm, draft free environment

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