King Cake Cinnamon Colored Sugar (Print Version)
Tender brioche ring filled with sweet cinnamon sugar, crowned with vibrant colored sugar. Perfect for Mardi Gras festivities.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, warmed
03 - 1/4 cup water, warmed
04 - 1/2 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast
06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground nutmeg
11 - Zest of 1 lemon (optional)
→ Cinnamon Filling
12 - 1/2 cup packed brown sugar
13 - 2 teaspoons ground cinnamon
14 - 1/4 cup unsalted butter, softened
→ Icing
15 - 1 1/2 cups powdered sugar
16 - 2 to 3 tablespoons milk
17 - 1/2 teaspoon vanilla extract
→ Colored Sugar Topping
18 - 1/4 cup granulated sugar, divided
19 - Purple food coloring
20 - Green food coloring
21 - Gold (yellow) food coloring
# Preparation Steps:
01 - In a small bowl, combine the warm milk and water. Sprinkle active dry yeast and 1 tablespoon of granulated sugar over the liquid. Allow the mixture to stand until foamy, approximately 5 to 10 minutes.
02 - In a large mixing bowl, cream the softened unsalted butter with the remaining granulated sugar until the mixture is light and fluffy. Incorporate the eggs, vanilla extract, lemon zest (if using), ground nutmeg, and salt, mixing thoroughly until well combined.
03 - Add the activated yeast mixture to the butter mixture. Gradually add half of the all-purpose flour, stirring until it is fully incorporated. Continue adding the remaining flour incrementally until a soft dough forms.
04 - Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap or a clean cloth, and let it rise in a warm environment until it has doubled in size, which typically takes about 1 hour.
05 - While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the packed brown sugar and ground cinnamon. Set aside the 1/4 cup of softened unsalted butter separately.
06 - Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a large rectangle measuring approximately 10x20 inches.
07 - Evenly spread the 1/4 cup of softened unsalted butter over the entire surface of the rolled-out dough. Then, sprinkle the prepared cinnamon sugar mixture uniformly over the butter.
08 - Starting from one of the long edges, carefully roll the dough tightly into a log. Pinch the seam firmly to seal it.
09 - Form the dough log into a ring shape, carefully pinching the ends together to create a continuous circle. Transfer the shaped dough to a baking sheet lined with parchment paper. Cover and allow it to rise again until puffy, approximately 30 to 40 minutes.
10 - Preheat your oven to 350°F (175°C). Bake the King Cake for 25 to 30 minutes, or until its surface is golden brown. Remove from the oven and allow the cake to cool completely on a wire rack before proceeding with decoration.
11 - To make the icing, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until the mixture is smooth and has a pourable consistency.
12 - Divide the 1/4 cup of granulated sugar into three separate small bowls. Add a few drops of purple food coloring to one bowl, green to another, and gold (yellow) to the third. Mix each thoroughly until the sugars are vibrantly colored.
13 - Once the King Cake is completely cooled, drizzle the prepared icing generously over its top. Immediately after icing, sprinkle the colored sugars in alternating sections (purple, green, and gold) to create a festive design.
14 - (Optional) For tradition, a small plastic baby or a dried bean can be hidden inside the cake after it has been baked and cooled, before icing.
# Expert Advice:
01 -
- You'll be amazed at how a simple dough can transform into something so stunningly festive.
- The tender, buttery brioche combined with that sweet cinnamon swirl is utterly irresistible, truly a taste of pure joy.
02 -
- Patience is truly a virtue with yeasted dough; don't rush the rising times, or your cake won't achieve its full fluffy potential.
- Always, always let the cake cool completely before applying the icing; otherwise, it will melt into a sticky, unappetizing mess, a lesson I learned the hard way once!
03 -
- Don't be afraid to adjust the amount of milk in the icing slightly; you're looking for a consistency that drizzles beautifully without being too thin or too thick.
- For an extra layer of flavor and texture, consider adding 1/2 cup of finely chopped toasted pecans to your cinnamon-sugar filling before rolling the dough.