Baking Great Bread at HomeTwo Recipes, One Journey: Commercial Yeast & Sourdough Versions
IntermediateKing Cake: A Mardi Gras Tradition WorthMastering
by Henry Hunter Jr.
Pillowy, flavorful king cake that stays soft for days
Fermentation
8-24 hours
Bake Time
25-30 minutes
Yield
1 large oval ring (serves 12-16)
Perfection is not required
"King cake is more than a recipe. It's a reason to gather, an excuse to celebrate the weeks between winter's quiet and spring's frenzy."— Henry Hunter Jr.
Authentic Bread Flavor
King cake didn't start in New Orleans. It began in medieval France as the Galette des Rois, a puff pastry filled with frangipane, served on January 6th to celebrate Epiphany (Three Kings Day). French colonists brought the tradition to Louisiana in the 18th century, but the cake evolved. Puff pastry gave way to yeasted brioche-style dough. Almond filling became cinnamon sugar. The plain glaze transformed into purple, green, and gold — the official Mardi Gras colors that first appeared in 1872. Purple represents justice, gold represents power, and green represents faith.
Equipment Needed
Ingredients
Tangzhong (Water Roux)
Dough
Cinnamon-Praline Filling
Brown Butter Cream Cheese Icing
For Finishing
Pro Tip
Cold butter is essential. Cut into chunks and fold into the dough for tender layers rather than a uniform crumb.
Day 1
Make the Tangzhong
5 minutes active time
The is a cooked flour paste that's the secret to incredibly soft bread. By pre-cooking some of the flour, you're creating , which traps moisture and keeps this king cake tender for days.
Click each step to mark complete
Combine flour and milk
Whisk flour and milk together in a small saucepan until no lumps remain.
Cook until thickened
Cook over medium heat, whisking constantly, until the mixture thickens to pudding consistency, about 2-3 minutes. You'll know it's ready when the whisk leaves clear trails.
Cool completely
Transfer to a bowl and cool to room temperature before using. You can speed this up in the refrigerator.
20-30 minutes
Let the cool to room temperature
Pro Tip
The should be the consistency of thick pudding or mashed potatoes. If it's too thin, cook it a bit longer.
Precise Timers
Use these interactive timers to track your stages.
Tangzhong Cooling
Day 1
Prepare the Dough
20-30 minutes active time
This is an loaded with butter, eggs, and sugar. The orange zest and cardamom set this apart from ordinary king cakes.
Click each step to mark complete
Combine dry ingredients
In a large bowl or stand mixer, whisk together flour, , sugar, salt, orange zest, and cardamom.
Add wet ingredients
Add the cooled , eggs, milk, and honey. Mix on low speed until a forms, about 2 minutes.
Add butter gradually
With the mixer running on medium-low, add the cold butter cubes a few at a time. This takes 5-7 minutes. The dough will look like a mess at first, then come together into a smooth, slightly tacky ball.
Knead until smooth
Continue mixing for another 3-4 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. You should be able to pass the .
Refrigerate overnight
Transfer to a lightly greased bowl, cover tightly with plastic wrap, and refrigerate overnight (8-24 hours).
8-24 hours
in the refrigerator develops flavor and makes the dough easier to handle
Pro Tip
The overnight is non-negotiable. The cold ferment develops flavor and makes the dough easier to handle.
Precise Timers
Use these interactive timers to track your stages.
Cold Proof (8 hrs)
Day 1
Make the Filling
10 minutes
Browning the butter adds nutty depth that transforms this filling from ordinary to extraordinary.
Click each step to mark complete
Brown the butter
Melt butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 4-5 minutes. Watch carefully — it can burn quickly.
Add remaining ingredients
Remove from heat and stir in brown sugar, cinnamon, salt, pecans, and bourbon if using.
Cool and refrigerate
Let cool completely. The mixture will firm up as it cools. Cover and refrigerate until ready to use.
1-2 hours
Let the filling cool and firm up in the refrigerator
Pro Tip
Make the filling the same day as the dough. It needs time to firm up in the refrigerator.
Precise Timers
Use these interactive timers to track your stages.
Filling Cooling
Day 2
Make the Icing & Finish
15 minutes
The brown butter takes this icing to another level. The sanding sugars should be applied while the icing is still wet.
Click each step to mark complete
Brown the butter
Melt butter in a saucepan over medium heat, cooking until golden brown and nutty, about 4-5 minutes. Pour into a bowl and refrigerate until solid but still soft, about 30 minutes.
Make the icing
Beat the browned butter with cream cheese until smooth. Gradually add powdered sugar, beating until fluffy. Add vanilla and enough heavy cream to reach drizzling consistency.
Ice the cake
Drizzle icing generously over the cooled cake.
Add the sugars
While the icing is still wet, sprinkle alternating sections of purple, green, and gold sanding sugar in the traditional Mardi Gras pattern.
Let set
Let the icing set for 15-20 minutes before slicing.
15-20 minutes
Let the icing set before serving
Pro Tip
Purple, green, and gold are non-negotiable. Sanding sugars work best. In a pinch, tint granulated sugar with food coloring, but sanding sugar looks better and has more sparkle.
The finished king cake with traditional Mardi Gras colors
Beautiful swirled filling inside
Precise Timers
Use these interactive timers to track your stages.
Butter Chilling
Icing Set
Shaping
Shaping
The oval ring shape is traditional for king cake. The scissor cuts help with even baking and give it that signature look.
Classic Oval Ring
The traditional king cake shape that's been made in New Orleans for generations.
RecommendedClick each step to mark complete
Roll to rectangle
Roll the cold dough to a 20 x 14 inch rectangle using a .
Leave borders
Spread filling leaving a 1-inch border on all sides, especially on the sealing edge.
Roll tightly
Roll from the long side into a tight log, pinching the seam firmly to seal.
Form the oval
Connect ends to form an oval ring, pinching firmly. Place seam side down.
Make scissor cuts
Cut every 2 inches, about halfway through the dough.
Proof Test: The dough should look noticeably larger but shouldn't be doubled. It should feel puffy and jiggly when you gently shake the pan.
The Final Step
Baking
Lower temperature for prevents burning while allowing the center to cook through.
Bake until golden brown with a soft, pillowy interior
Equipment: Large baking sheet lined with parchment, {{instant-read-thermometer}}, Pastry brush
Position rack
Place rack in center of oven. Preheat to 350°F (175°C).
Bake
Bake 25-30 minutes until golden brown on top and internal temperature reaches 190°F.
Brush with cream
Immediately brush hot cake with heavy cream to lock in moisture.
Cool completely
Let cool on wire rack for at least 1 hour before icing.
"Don't skip the cream brush! This is Dong Phuong's secret to keeping king cake soft for days."
Your Feedback
Rate This Recipe
Loading ratings...
Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.
SourHouse Temperature Control Products
Get More Recipes in Your Inbox
Join thousands of home bakers receiving weekly recipes, tips, and techniques to elevate your bread game.
No spam, ever. Unsubscribe anytime.
More from Baking Great Bread at Home
Tools, resources, and community to help you bake better bread
Crust & Crumb Academy
Go deeper into your craft. FREE courses, challenges, and real feedback. No gatekeeping. Perfection is not required.
BakingGreatBread.com
Real bread for the rest of us
Baking Great Bread Blog
Recipes, tips, and stories from the bread journey
Recipe Converter
Convert sourdough recipes to yeast and back again
Crust & Crumb App
Your AI-powered baking assistant
Facebook Community
Join 50,000+ bakers sharing, learning, and supporting each other
Sourdough for the Rest of Us
Free beginner's guide to sourdough