King Cake


Processed with VSCO with a6 preset

King Cake! A yeasted cake with cinnamon swirled throughout and topped with outrageously colourful sprinkles in the colours of Mardi Gras: gold, green and purple.

Processed with VSCO with a6 preset

It starts off like any other enriched dough, left to prove for hours and then knocked back, rolled into rectangles and spread thickly with a mix of cinnamon, butter and sugar.

Processed with VSCO with kk2 preset

King Cake

It is easiest to make this in a food mixer with a dough hook attachment


(for the dough)

  • 500g strong white flour
  • 1 sachet yeast
  • 200ml milk, warmed
  • 2 eggs, beat together
  • 100g butter
  • 50g sugar

(for the filling)

  • 75g castor sugar
  • 60g butter, melted
  • 1 tsp cinnamon

(for the icing)

  • 60g granulated sugar
  • food gel colours in yellow, green and purple
  • 200g icing sugar

plus beaten egg to brush the bread with.

  1. Begin by making the dough, place the yeast in the warm milk and leave several minutes till it bubbles.
  2. Place the flour and sugar in the mixer and add in the milk mix and eggs, mix on slow speed till its all come together.
  3. Slowly add in the butter, a cube at a time and turn the mixer up to a higher speed, knead the dough in the mixer for five minutes. It should be a soft, smooth and shiny looking dough.
  4. Place in an oiled bowl, covered and leave to prove till doubled in size, approximately two hours.
  5. Make the coloured sugar by placing 20g of each sugar into a plastic box and add in a few drops of the gel colour, either mix or shake until the colour is evenly distributed and leave open to dry out.
  6. For the filling, mix all the ingredients together till well combined.
  7. Once the dough has proved, divide it into two equal parts and roll out into rectangles, approximately 30cm by 20cm. Spread half the cinnamon mix over each rectangle and roll up.
  8. Twist the rolls together and wrap into a ring. Leave on a greased baking tray to prove again, for about one hour.
  9. Brush with beaten egg and cook at 190oC for 30 minutes. Leave to cool completely.
  10. To make the icing, sieve the icing sugar and add in a teaspoon of water until you have the consistency that coats the back of the spoon, you’ll want it thicker than you realise!
  11. Pour all over the top of the cake and then carefully sprinkle the different coloured sugars in a pattern over the top.

Processed with VSCO with a6 preset

Eat, celebrate and enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s