King Cake Cinnamon Colored Sugar

I remember one blustery winter day, feeling a longing for sunshine and celebration. New Orleans seemed a million miles away, but I had this craving for something festive, something that promised joy. That's when I decided to tackle King Cake, and honestly, the sheer warmth from the oven and the scent of cinnamon filling my kitchen instantly lifted my spirits. It wasn't Mardi Gras, but it felt like a tiny parade just for me.

My first attempt was for a friend's 'un-birthday' party – a made-up holiday we celebrated in February. I was so nervous about the dough rising, peering into the oven light every five minutes like a hopeful parent. When it finally emerged, golden and puffed, a collective cheer went up, and the vibrant colored sugars made everyone gasp. It tasted like sunshine and good company.

Ingredients

• All-purpose flour: This forms the tender backbone of our brioche; measure it carefully for the perfect texture, not too stiff, not too slack.
• Whole milk & water: Warmed just right, these liquids activate our yeast without scalding it, giving our dough the best chance to rise beautifully.
• Granulated sugar: Not just for sweetness, it also feeds the yeast and helps tenderize the dough, ensuring a soft crumb.
• Active dry yeast: The magical ingredient that gives our King Cake its light, airy structure; make sure it's fresh for optimal rising power.
• Unsalted butter: Softened butter is key for incorporating into the dough smoothly and for that rich, decadent brioche flavor.
• Large eggs: These add richness, color, and structure to the dough, making it extra delicious and helping it rise.
• Vanilla extract: A hint of vanilla elevates all the other flavors, making the cake taste even more special and comforting.
• Salt: Essential for balancing the sweetness and enhancing all the other flavors in the dough and filling.
• Ground nutmeg: This often-overlooked spice adds a subtle, warm depth that is absolutely classic in a King Cake and complements the cinnamon beautifully.
• Lemon zest: Brightens the entire flavor profile, cutting through the richness with a delightful citrusy note that makes it feel even more celebratory.
• Brown sugar: Packed brown sugar in the filling adds a deeper, molasses-rich sweetness and a lovely moist chewiness.
• Ground cinnamon: The star of our filling, providing that iconic warm, aromatic spice that defines a King Cake.
• Powdered sugar: The base for our smooth, pourable icing; sift it first to avoid any lumps.
• Food coloring: Use gel food coloring for vibrant, concentrated color without adding too much liquid to your sugar.

Instructions

Awaken the Yeast:

In a small bowl, gently combine the warm milk and water, then sprinkle the yeast and a tablespoon of sugar over the surface. Let it sit for 5-10 minutes until a creamy, foamy cap forms, a sure sign your yeast is ready to work its magic.

Begin the Dough:

In a large mixing bowl, beat the softened butter and the remaining sugar until it's light and fluffy, almost pale. Incorporate the eggs one at a time, along with the vanilla, lemon zest, nutmeg, and salt, mixing until everything is beautifully combined and fragrant.

Combine Wet and Dry:

Pour your bubbly yeast mixture into the butter mixture. Add about half of the flour, stirring gently until it's just incorporated. Gradually add the remaining flour, mixing until a soft, shaggy dough begins to form, but don't overwork it just yet.

Knead to Perfection:

Turn the dough out onto a lightly floured surface and knead it with your hands for 8-10 minutes. Feel it transform from sticky to smooth and elastic, a true joy to work with. Transfer it to a greased bowl, cover it, and let it rest in a warm spot until it has gloriously doubled in size, which usually takes about an hour.

Prepare the Aromatic Filling:

While your dough is rising, combine the brown sugar and cinnamon in a small bowl, stirring until perfectly blended. Set aside the softened butter for spreading later; this simplicity lets the flavors shine.

Shape Your Crown:

Once the dough has risen, gently punch it down to release the air. Roll it out onto a lightly floured surface into a rectangle, roughly 10x20 inches, aiming for an even thickness. Spread the softened butter all over the surface, right to the edges, then evenly sprinkle your cinnamon-sugar mixture on top.

Roll and Form the Ring:

Starting from one of the long edges, carefully and tightly roll the dough into a log. Pinch the seam firmly to seal it closed. Gently bring the ends of the log together to form a ring, pinching them securely to ensure it holds its shape during baking. Transfer your beautiful ring to a baking sheet lined with parchment paper.

Second Rise:

Cover the shaped King Cake and let it rise again in a warm spot for another 30-40 minutes, until it looks noticeably puffy and light. This second rise is crucial for that tender, fluffy texture.

Bake to Golden:

Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until it's a beautiful golden brown on top and sounds hollow when tapped. Let it cool completely on a wire rack before even thinking about the icing.

Whisk the Icing:

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze that's just thick enough to coat a spoon.

Color Your Sugars:

Divide your granulated sugar into three small bowls. Add a few drops of purple, green, and gold (yellow) food coloring to each bowl, stirring well until the sugars are vibrantly colored and uniform. You might need a tiny bit more food coloring for an intense shade.

Decorate Your Masterpiece:

Once the cake is completely cool, generously drizzle it with the prepared icing. While the icing is still wet, immediately sprinkle the colored sugars in alternating sections around the ring, creating those festive Mardi Gras stripes. If you like, hide a small plastic baby or dried bean inside after it's baked and cooled.

Pin It

One year, we had a huge spring storm hit on what was supposed to be a sunny weekend. The power flickered, but thankfully stayed on just long enough for me to bake this King Cake. Sharing slices with my family, huddled together as the rain lashed outside, felt incredibly cozy and made the simple act of baking feel like a warm hug. It wasn't just a cake that day; it was comfort and resilience.

The Art of the Rise

Working with yeast can feel a bit intimidating at first, like you're performing a delicate science experiment. But really, it's about paying attention to warmth and time. Your kitchen doesn't have to be tropical, just comfortably warm, and if it's a bit chilly, sometimes tucking the covered bowl into an oven that's been briefly warmed and then turned off can work wonders. You're looking for that gentle swelling, the dough becoming light and airy, almost like it's breathing.

Achieving Vibrant Colors

For truly stunning colored sugars, don't be shy with the food coloring. I've found that gel food colorings work best because they're concentrated and won't add excess moisture that could dissolve your sugar. Just a few drops, worked in with a spoon or even your fingertips (wearing gloves, of course!), will give you those brilliant purples, greens, and golds that make King Cake so iconic.

The Joyful Tradition

The tradition of hiding a baby (or a bean) in the King Cake is what makes it truly special and full of anticipation. It's a delightful surprise, and whoever finds it is said to have good luck and the responsibility of hosting the next King Cake party. It adds a layer of playful excitement that transforms the simple act of eating dessert into a memorable event for everyone around the table.

• Always insert the baby or bean *after* the cake has fully baked and cooled, never before.
• If you're using a plastic baby, make sure it's food-safe and thoroughly washed beforehand.
• Consider having an extra baby on hand, just in case someone accidentally swallows the first one – it's rare, but it happens!

Pin It

Baking this King Cake always feels like bringing a little piece of carnival magic into my home, no matter the season. It's a beautiful, delicious way to gather people and celebrate the simple joy of good food and good company.

Recipe FAQs

→ Why is a long rising time necessary for this brioche?

The extended rising time allows the yeast to thoroughly develop the dough, creating a light, airy, and tender texture characteristic of a classic brioche. It also enhances the flavors, making the final pastry richer and more complex.

→ Can I prepare the dough in advance?

Yes, you can prepare the dough and let it have its first rise in the refrigerator overnight. This slows down the fermentation process, developing more flavor. Just bring it to room temperature for about 30 minutes before punching down and proceeding with shaping.

→ What's the best way to ensure the colored sugar stays vibrant?

To keep the colored sugars distinct and vibrant, ensure the cake is completely cool before drizzling with icing. Apply the icing, then immediately sprinkle the colored sugars in sections before the glaze sets too much. Use gel food coloring for more intense hues.

→ What if I don't have all-purpose flour?

While all-purpose flour is ideal for its balance, bread flour can be used for a slightly chewier texture, or you can mix it with a small amount of cake flour for a more tender crumb. Ensure you adjust liquids as necessary, as different flours absorb moisture differently.

→ Are there any common additions to the filling?

Absolutely! For a richer experience, consider adding chopped pecans to the cinnamon sugar filling, or incorporating a thin layer of softened cream cheese before rolling the dough. These additions complement the sweet brioche beautifully.

→ How should this be stored, and for how long?

Store the finished pastry in an airtight container at room temperature for up to 2-3 days. If it has a cream cheese filling, it's best kept refrigerated. For longer storage, you can freeze individual slices for up to a month.