The colors of the sprinkles that top the King Cake are significant. Some say they represent the wise men that visited baby Jesus. Others say that the colors represent the three gifts brought, frankincense, gold, and myrrh. Others say that purple represents God's justice, green represents faith in Christ, and gold represents God's power.
The shape of the King Cake is braided or twisted dough shaped into an oval. This shape represents a crown. The braids or twists represent unity of faith.
There is usually a small, plastic baby in the King Cake. The baby represents baby Jesus. And, finding the baby echoes the wise men finding baby Jesus. Whoever gets the slice of King Cake with the baby is responsible for bringing the next King Cake.
Don't you love when food tells a story?
If you've never had king cake, it's similar to a yeast-based, brioche-style cinnamon roll. All those things translate to delicious! It's topped with a yummy icing and purple, green, and gold sprinkles. So good!
There are a few steps to making a king cake. But, they're all easy steps. This recipe makes a huge king cake that is great for sharing. Throw a party! And, introduce all your friends to king cake.
Ingredients
Dough
1 cup whole milk, warmed to 120-130*F (or per yeast package instructions)
½ cup granulated sugar
3 packets active dry yeast
4 ½ cups all-purpose flour (plus more if dough is overly sticky)
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, melted
2 eggs
2 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
Filling
½ cup (1 stick butter), softened to room temperature
2 teaspoons ground cinnamon
1 cup granulated sugar
¼ teaspoon salt
Glaze
2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
½ teaspoon fresh lemon juice
Purple, green, and gold sprinkles
Equipment
Liquid measuring cup
Measuring cups
Measuring spoons
Wisk
Large mixing bowl or stand mixer with dough attachment
Spatula
Large oven-safe bowl
Large cutting board
Kitchen knife
Ruler
Cling film
9x13 sheet tray
Cooking spray
Aluminum foil
Instructions
Microwave milk in a microwave safe container for 30-45 seconds until milk reaches 120-130*F. Add sugar. Whisk until dissolved. Add yeast. Whisk and let sit 5-10 minutes until foamy.
In a stand mixer, add melted butter and eggs. Mix to combine.
Add yeast mixture. Mix until combined.
In a large mixing bowl, combine flour, salt, cinnamon, and nutmeg. Add dry ingredients to wet ingredients in stand mixer. Mix until combined.
Change mixer to a dough hook. Mix for 5 minutes. My dough was overly sticky, so I added 3 Tablespoons of flour, one at a time.
Oil a large mixing bowl. Place dough in bowl, and cover with cling film. Let rise in a warm place for 2 hours.
Make the filling. Mix butter, sugar, cinnamon, and salt until well combined. Set aside.
Make the glaze. Mix powdered sugar, milk, and vanilla.
Preheat oven to 375*F.
When dough has doubled in size, divide in two. Place ½ of dough onto a large cutting board. Roll out dough to 20 inches long by 4-6 inches high. Spread half off the filling on the dough with an offset spatula. Roll the shorter side of the dough onto itself like you’re making cinnamon rolls.
Repeat the process with the second half of dough.
Place both pieces of dough on a 9 x 13 inch baking sheet side by side. Stretch both rolls to 20-24 inches.
Twist dough together. Start at the center.
Shape dough into a circle by bringing the two ends to meet. Pinch ends together to form a complete circle.
Let the dough proof for 45-60 minutes.
Bake for 30 minutes until golden brown and delicious.
Let cake cool. Drizzle glaze on cake and sprinkle sections with sugar. Alternate sprinkling sections with purple, green and gold sprinkles. Cut a wedge and enjoy!
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