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Traditional King Cake

A braided, tender dough crowned with colored sugar and a hidden surprise, this Traditional King Cake is perfect for celebrations or a joyful breakfast centerpiece.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, Celebration
Calories: 300
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour, plus extra for dusting Can swap half for whole wheat pastry flour for a nuttier option.
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm whole milk (about 110°F)
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup unsalted butter, softened For a dairy-free option, use plant-based butter.
  • 1 teaspoon salt
  • 1 tablespoon zest of 1 orange Adds a classic bright note.
Filling Ingredients
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup softened butter
  • 1/2 cup chopped pecans (optional)
Glaze Ingredients
  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla
Toppings
  • Colored sugar for topping: purple, green, and gold Or use sanding sugar and mix your own colors.
  • A small plastic baby or a bean Hide it for fun, note allergy and safety concerns.

Method
 

Preparation
  1. Warm the milk until just warm to the touch. Sprinkle the yeast over the milk with a pinch of sugar and let bloom for 5–10 minutes until foamy.
  2. In a large bowl or stand mixer, combine 3 cups flour, sugar, salt, orange zest, eggs, and the yeast mixture. Mix until combined; the dough will be slightly sticky.
  3. Add the softened butter a few pieces at a time, mixing until fully incorporated. Gradually add remaining flour until the dough pulls away from the sides but is still soft.
  4. Transfer to a lightly greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.
  5. Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope about 18 inches long.
  6. Mix the filling: brown sugar, cinnamon, softened butter, and pecans. Spread a thin layer of filling along each rope.
  7. Braid the ropes loosely and pinch the ends to form a ring on a parchment-lined baking sheet. Tuck the baby or token under the braid away from the seam.
Baking
  1. Cover and let rise again for 30–45 minutes until puffy. Preheat the oven to 350°F (175°C).
  2. Bake for 20–25 minutes until golden brown and the cake sounds hollow when tapped.
  3. Cool slightly, then whisk the glaze until glossy and drizzle over the warm cake. Immediately sprinkle with colored sugar.
  4. Slice with a serrated knife and serve warm.

Notes

For a citrus-forward cake, add 1 teaspoon orange extract to the glaze. Store leftovers loosely covered at room temperature for up to 2 days. For longer life, freeze whole or sliced portions in an airtight container for up to 3 months.