Description

Bring the festive spirit of Mardi Gras home with this pillowy brioche-style King Cake featuring a warm pecan and raisin filling. Topped with a classic sugar glaze and traditional colored sanding sugars, it’s a vibrant treat that’s as fun to make as it is to eat.

Ingredients

1 package Active Dry Yeast
1/2 cup warm water
1/2 cup plus 1 tablespoon granulated sugar, divided
1/2 cup whole milk
1/4 cup butter, softened
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 teaspoon salt
4 to 4.5 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup raisins
1 teaspoon ground cinnamon
2 tablespoons melted butter
2 cups confectioners’ sugar
2-3 tablespoons water or lemon juice
Purple, green, and gold sanding sugar
1 small plastic baby

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Instructions

Scald the milk in a saucepan until steaming, then stir in butter and let cool to room temperature.
In a large bowl, combine warm water, yeast, and one tablespoon of sugar; let stand for 10 minutes until foamy.
Add the cooled milk mixture, eggs, salt, remaining granulated sugar, and nutmeg to the yeast mixture.
Gradually beat in flour and knead on a floured surface for 8 to 10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise in a warm place for 1.5 hours until doubled in size.
Prepare filling by mixing brown sugar, pecans, raisins, cinnamon, and melted butter.
Punch down dough, divide in half, and roll each into a rectangle; sprinkle filling over dough and roll into logs.
Shape logs into rings, pinching ends to seal, and let rise for 30 to 45 minutes.
Bake at 375°F (190°C) for 25 minutes until golden brown.
Insert plastic baby into the bottom, apply glaze made of confectioners’ sugar and water, and decorate with colored sugars.

Notes

To ensure a perfect rise, make sure your kitchen is draft-free and the milk has cooled sufficiently before adding it to the yeast. If you prefer a nut-free version, simply omit the pecans and add a touch more cinnamon to the filling.

Prep Time: 2 hours 35 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American / New Orleans