Guess what we’re doing next weekend? MAKING A KING CAKE TOGETHER! I’m so thrilled you’re welcoming The Bakehouse into your very own kitchen to bake up Mardi Gras’ finest.
We’ll be making a classic cinnamon swirled yeasted king cake. Instead of baking the cake coiled on a sheetpan, we’re going to place the dough in a Bundt pan and bake it up into a lofty golden brown masterpiece. That’s the goal.
Before class, it’s a good idea to have your recipe printed out. If you’d like to bake along with me, have your ingredients measured out and at the proper temperature.
I’ll be using a stand mixer, bench scraper, rolling pin, 10-inch bundt pan, cooling rack, and purple green and yellow sprinkles (these are cute, too!). You might also want a feve (a plastic or ceramic baby, or a bean to hide inside the cake after baking).
I can’t wait to bake with you on Saturday! Laissez les bons temps rouler!Print
BAKEHOUSE LIVE: Mardi Gras King Cake
For the Dough:
- 2 1/2 teaspoons active dry yeast
- 2 tablespoon warm water
- Pinch of sugar
- 4 1/2 – 5 (571 – 635 grams) cups all-purpose flour, divided
- 1/3 cup (67 grams) granulated sugar
- 3/4 teaspoon kosher salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 2/3 cup whole milk, lightly warmed
- 3 large eggs, at room temperature, beaten to combine
- 2 teaspoons pure vanilla extract
For the Filling:
- 1 1/4 cup (155 grams) finely chopped pecans
- 3/4 cup (150 grams) lightly packed light or dark brown sugar
- 2 teaspoons ground cinnamon
- pinch of salt
- 1/2 teaspoon ground nutmeg
- 4 tablespoons unsalted butter, softened to room temperature
For the Glaze:
- 2 cups (225 grams) powdered sugar
- 3 – 4 tablespoons whole milk
- pinch of salt
- purple, yellow, and green sanding sugar or spinkles
- a feve or plastic baby
- In a small bowl whisk together yeast, warm water, and a pinch of sugar. Allow the mixture to foam to life, about 5 minutes.
- In the bowl of a stand mixer combine 4 cups flour, sugar, salt, softened butter, warm milk, eggs and vanilla extract.
- Add the yeast mixture.
- Stir the mixture with a wooden spoon or spatula until it combines into a shaggy dough.
- Place a dough hook on the stand mixer and mix the dough on low speed until it begins to combine. Gradually add the remaining cup of flour until the dough forms a cohesive ball around the dough hook. The dough should have enough flour to pull away from the sides of the bowl and have enough liquid to feel moist but not sticky.
- Knead the dough on a clean counter for 10 turns to ensure the dough is well combined and springs back to the touch.
- Place the dough is a large, lightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
- While the dough rises, make the filling. In a medium bowl stir together pecans, brown sugar, cinnamon, salt and nutmeg until evenly combined. Set the butter aside.
- Make the glaze by whisking powdered sugar, milk, and a pinch of salt until thick, smooth, and just pourable.
- Grease a 10-inch tube pan.
- On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll so that it’s less than 1/2-inch thick. Spread with softened butter and sprinkle with pecan filling.
- Starting with the long (20-inch) side of the dough, roll the dough into a coil like a giant cinnamon roll. Allow to rest seam side down for 5 minutes.
- Trim a scant 1-inch off of each edge. Turn the dough log seam side up and, with a wish and a prayer, quickly transfer it seam side up into the prepared pan. Press the two ends together as best you can. Cover loosely with a kitchen towel.
- Place a rack in the center of the oven and preheat oven to 350 degrees F. When oven comes to temperature, add the cake to the oven and bake for 30-35 minutes or until puffed and golden brown. An internal thermometer will read near 190 degrees F if you want to be double dog sure.
- Allow cake to cool in the pan for 10-minutes before inverting onto a wire rack to cool completely.
- Once completely cool, press a feve into the bottom of the cake and glaze and decorate with sprinkles. Store, well wrapped at room temperature for up to four days. It’s really delicious heated and toasted in the few days after the cake is fresh baked.