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Easy King Cake

This Easy King Cake offers heartwarming flavors of buttery dough, bright citrus, and a tender cinnamon-sugar swirl, perfect for brunch or as an indulgent dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 packet active dry yeast (about 2 1/4 teaspoons) Rapid-rise works too.
  • 1/4 cup warm water 105–115°F to bloom the yeast.
  • 3/4 cup warm milk Dairy or plant-based for tenderness.
  • 1/4 cup granulated sugar Can swap for coconut sugar for a nuttier note.
  • 1/4 cup unsalted butter, melted and slightly cooled Or use olive oil for a lighter option.
  • 1 large egg Plus 1 egg yolk for brushing.
  • 3 cups all-purpose flour Half whole wheat for a heartier texture.
  • 1 teaspoon fine salt
  • 1 zest of 1 orange For bright citrus lift.
For the filling
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons softened butter
  • 1/3 cup chopped pecans or raisins Optional.
For the glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice or milk
  • food coloring in purple, green, and gold Optional for traditional Mardi Gras colors.

Method
 

Preparation
  1. In a small bowl, combine warm water and yeast with a pinch of sugar. Let it sit for 5–7 minutes until foamy.
  2. In a large bowl, whisk warm milk, melted butter, sugar, orange zest, egg, and activated yeast. Add 2 cups of flour and salt; stir into a shaggy dough.
  3. Turn dough onto a lightly floured surface and knead, adding the remaining flour a little at a time, until smooth and slightly tacky for about 6–8 minutes.
  4. Place the dough in a greased bowl, cover, and let rise until doubled, about 45 minutes in a warm spot.
Filling and Shaping
  1. While the dough rises, mix brown sugar, cinnamon, softened butter, and nuts or raisins if using.
  2. Roll the risen dough into a 12 by 8-inch rectangle. Spread the filling evenly, leaving a small border. Roll tightly from the long side into a log.
  3. Form the log into a ring on a parchment-lined baking sheet, pinching ends together. For tradition, tuck a trinket or dried bean into the bottom of the ring.
  4. Cover and let rise for 20–30 minutes until puffy.
Baking
  1. Preheat the oven to 350°F (175°C). Brush the ring with beaten egg yolk.
  2. Bake for 20–25 minutes until golden brown and the interior registers about 190°F.
Glazing
  1. Cool for 10 minutes on a rack. Whisk powdered sugar with orange juice to make a glaze. Drizzle it over the warm cake and sprinkle with colored sugar.

Notes

Store leftover slices at room temperature for up to 2 days or freeze for up to 3 months. Reheat in a 325°F oven or microwave as needed. For a healthier option, reduce sugar slightly and add chopped apples to the filling.