Huffpost Taste

King Cake

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King Cake

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total prep
This King Cake recipe was shared with KitchenDaily by Chef John Folse.


  • 1/2 ounce instant yeast
  • 11/2 cups warm water (divided)
  • 1/2 cup sugar
  • 5 cups flour
  • 1/2 cup dry milk powder
  • 2 teaspoon salt
  • 2 eggs (beaten)
  • 1 cup melted butter divided
  • 2 lbs powdered sugar
  • 1 pinch salt
  • 1 tablespoon almond extract
  • 3/4 cup water
  • 3 tablespoon cinnamon
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1/4 cup melted butter
  • egg wash (1/2 cup milk 2 eggs beaten)
  • purple green and gold sugars


  • Dough
  • In a measuring cup combine yeast and 1/2 cup of water. Set aside.
  • In a large mixing bowl sift together all dry ingredients.
  • Using a dough hook on an electric mixer blend ingredients 2-3 minutes on low speed. Set aside.
  • In a separate mixing bowl combine eggs 3/4 cup butter and remaining water.
  • Slowly pour liquids and blossomed yeast into mixing bowl with flour gradually increasing speed.
  • Mix 8 to 10 minutes or until dough separates from bowl. An additional 1/2 cup of flour may be sprinkled into bowl if dough is too wet.
  • Brush a large stainless bowl with melted butter until coated then place dough inside.
  • Brush dough with remaining butter and cover tightly with plastic wrap.
  • Allow dough to proof in a warm place 1 hour or until double in size.
  • Glaze
  • In an electric mixer combine sugar and salt. Mix on low speed while slowly pouring in almond extract and water.
  • Add cinnamon and continue to blend until glaze is smooth. Set aside.
  • Assembly
  • Preheat oven to 350 degrees F.
  • After dough has proofed roll out onto a well-floured surface into
  • an 18-inch-by-12-inch rectangle.
  • In a small bowl combine 1/2 cup sugar and 1 T cinnamon.
  • Brush top of dough with 1/4 cup melted butter then sprinkle with sugar and cinnamon mixture.
  • Cut cake vertically into 3 even sections.
  • Pinch together end of each strip.
  • Starting from the joined end form into a basic 3-strand braid.
  • Shape braid into a circle and pinch together to hold form.
  • Brush entire cake with egg wash (1/2 cup milk 2 eggs beaten) and proof in a warm place until it doubles in size.
  • Bake 20-25 minutes or until golden brown.
  • Drizzle glaze over entire cake and sprinkle with purple green and gold sugars. These sugars are available at pastry and cake decorating outlets.