This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
1 hr 45 mins
total:
2 hrs 45 mins
Servings:
12
Yield:
1 ring shaped loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.

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  • Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.

  • In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.

  • Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  • Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

Nutrition Facts

462 calories; protein 8.1g; carbohydrates 69.5g; fat 17.3g; cholesterol 128.1mg; sodium 511.9mg. Full Nutrition
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/22/2006
Thanks Arvilla for a delicious recipe, I simplified the process by using frozen bread dough, thaw per directions, knead, roll out flat to a 6 x 10" rectangle, let rise, prepare filling, I also used canned lemon pie filling, spread it along side cream cheese then wrapped dough over filling forming a ring, topped with lemon glaze and sprinkles, the best and easy too!!! Read More
(100)

Most helpful critical review

Rating: 3 stars
03/03/2010
Would be better if the recipe included braiding instructions. More authentic & worth the effort. The "frosting" came out so thin it was literally watery. Ran right off of the COMPLETELY cooled cake and pooled in the middle. Not pretty & left virtually nothing for any sprinkles to stick to. Taste of the cake was good but will look for another frosting recipe. Read More
(7)
97 Ratings
  • 5 star values: 43
  • 4 star values: 36
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 4
Rating: 4 stars
03/21/2006
Thanks Arvilla for a delicious recipe, I simplified the process by using frozen bread dough, thaw per directions, knead, roll out flat to a 6 x 10" rectangle, let rise, prepare filling, I also used canned lemon pie filling, spread it along side cream cheese then wrapped dough over filling forming a ring, topped with lemon glaze and sprinkles, the best and easy too!!! Read More
(100)
Rating: 5 stars
09/23/2003
This is a wonderful King's Cake. I thought the glaze was a little to lemony, but, when on top of the wonderful King's Cake with the filling, it is perfect! I did have a little trouble getting the dough to remain closed after putting in the filling. I think next time I will roll the dough out a little larger so I have more to work with on the closing. The filling is wonderfully creamy and sweet, very easy to make. This cake was easy and pretty fast. It is very kid friendly, both in the making and eatting! Give it a try you'll like it!! Read More
(90)
Rating: 4 stars
04/14/2003
Very good. I would reduce the amount of liquids in the icing. It was very thin most of it ran off the cake. When I made it again I used the juice from a lemon and powder sugar it was perfect. I also doubled the cream cheese filling and it came of delish!!! Read More
(61)
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Rating: 4 stars
04/14/2003
i have been looking for the cream cheese filling used in nola king cakes this is it thanks Read More
(33)
Rating: 5 stars
05/22/2008
According to my tasters this is the best King Cake outside of New Orleans! Excellent recipe nice and rich with all the egg yolks. Perfect amount of filling according to the experts. Thanks for a winner! Read More
(28)
Rating: 4 stars
04/10/2003
I have never had king cake before so I don't know what to compare this to.The dough is very easy to work with and had a nice flavor. I doubled my filling. I added 1/2 cup more of confectioners sugar and 1/2 tsp. vanilla extract. I thought filling needed these additions. Was rather blande without these things. I just used the lemon juice with my glaze ing. and not the milk. I didn't have a coffee can so I used my small stainless mixing bowl in center circle. It worked out good. My cake ring did crack in about 4 places(maybe too much filling.) I don't think I would double that next time. I thought the lemon juice was too strong in the glaze. Next time I will use a cheese mixture I use in my other kuchens and cut way back on the lemon juice in the glaze or use my regular glaze or canned frosting. We did like this. I hope to try the real thing next month. Thanks so much for sharing Arvilla! Read More
(25)
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Rating: 5 stars
01/21/2011
This was delicious and easy enough to make. My husband doesn't like cakes that are too sweet and so he loved this as well did our children. It was yummy as is or you could definitely double the filling or add a fruity filling for something a little different Read More
(21)
Rating: 5 stars
09/27/2004
The dough is easy to work with and the outcome was great! We tucked in a plastic baby prior to icing then sprinkled purple gold and green edible confetti on the top to add to the Mardi Gras spirit. We have a request to make it for friends next Mardi Gras! Read More
(19)
Rating: 5 stars
03/20/2006
This got amazing reviews from the Mardi Gras party I made it for. I had not made a cake or bread before this so I found the recipe VERY easy to understand and was much easier than I thought it would be-it was well worth the time. Not too sweet a little bready and very good! Read More
(19)
Rating: 3 stars
03/03/2010
Would be better if the recipe included braiding instructions. More authentic & worth the effort. The "frosting" came out so thin it was literally watery. Ran right off of the COMPLETELY cooled cake and pooled in the middle. Not pretty & left virtually nothing for any sprinkles to stick to. Taste of the cake was good but will look for another frosting recipe. Read More
(7)
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