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king cake recipe

NEW And IMPROVED King Cake Recipe! 2025

This 2025 King Cake Recipe features a moist, tangzhong-enhanced brioche dough with a rich cinnamon filling and a festive braided design.
Finished with a tangy cream cheese or classic vanilla frosting, it’s the ultimate modern twist on a Mardi Gras tradition.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Cajun, French
Servings 10

Ingredients
  

For the Tangzhong Paste:

  • 1/2 cup bread flour (60g)
  • 1/2 cup water (120ml)
  • 3/4 cup whole milk (180ml)

For the Dough:

  • 5 cup bread flour (600g)
  • 1 packet active dry yeast (9-10g)
  • 1/2 cup granulated sugar (100g)
  • 1 1/2 tbsp kosher salt (10g)
  • 1/2 cup whole milk (120ml) (for proofing)
  • 2 eggs whole eggs
  • 2 eggs egg yolks
  • 1 stick butter (113g) softened
  • Freshly grated nutmeg (a few seconds' worth)

For the Filling:

  • 3/4 cup light brown sugar (160g)
  • 1 tbsp ground cinnamon (8g)
  • Pinch of salt
  • 4 tbsp very soft butter (56g)
  • 2 tbsp heavy cream (30ml)

For the Cream Cheese Frosting (New for 2025!):

  • 4 oz cream cheese (115g) (½ block)
  • 4 tbsp butter (56g)
  • 1 tsp lemon juice (5g)
  • Splash of vanilla extract
  • 1 tbsp corn syrup (10g)
  • 1 1/2 cups powdered sugar (240g)
  • Whole milk (as needed for consistency)

Instructions
 

Step 1: Make the Tangzhong Paste

  • In a saucepan, whisk together bread flour, water, and milk over medium heat.
  • Stir continuously for ~5 minutes until thickened into a pudding-like consistency.
  • Remove from heat and let it cool slightly.

Step 2: Prepare the Dough

  • Warm the milk (90-110°F), mix in yeast and 1 tsp sugar, and let it activate (5 min).
  • In a stand mixer bowl, combine flour, sugar, salt, and nutmeg.
  • Add the activated yeast, tangzhong paste, eggs, and yolks.
  • Mix on low, then gradually add butter in small pieces.
  • Knead for 8-10 minutes until dough passes the "windowpane test."
  • Transfer to a greased bowl, cover, and let rise for 2 hours.
  • (Optional but recommended) Refrigerate for 24-48 hours for cold fermentation.

Step 3: Shape and Fill the King Cake

  • Roll dough into a 24×18 inch rectangle.
  • Spread soft butter evenly over the dough, brush with heavy cream.
  • Sprinkle cinnamon-sugar filling evenly.
  • Roll into three long logs and braid them.
  • Shape into a ring, pinching the ends together.
  • Cover and let rise for 45-60 minutes.

Step 4: Bake the King Cake

  • Preheat oven to 350°F (175°C).
  • Brush with egg wash (1 egg + splash of milk).
  • Bake for 20-30 minutes until golden brown.
  • Brush with warm heavy cream immediately after baking.
  • Cool completely before frosting.

Step 5: Prepare and Apply Frosting

  • Beat cream cheese and butter until fluffy.
  • Mix in lemon juice, vanilla, and corn syrup.
  • Sift powdered sugar and incorporate.
  • Add milk as needed for consistency.
  • Spread over cooled cake and decorate with Mardi Gras-colored sugar.
Keyword Carnival, King Cake, Mardi Gras