- COOK first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.
- DISSOLVE yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
- TURN dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
- STIR together 1/2 cup sugar and cinnamon; set aside.
- PUNCH dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
- COVER and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
- BAKE at 375 degrees for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
- COLORED FROSTINGS: Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
- COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.
- Reprinted with permission of Southern Living® magazine. All rights reserved.
ReviewsRead all reviews 41
The BEST KING CAKE! This was the best K.C. I've made.(teens agreed!) I make one every year. Best if eaten in 2 days. I paid special attention to the room temp. and the temp. of 1st four ingr...
This is the best & easiest king cake I've ever made. Even better than the ones shipped in from Louisiana! I tried Emeril's recipe last year and this recipie was better! Highly recommended!
having lived in louisiana for 13 years, i was excited to finally make my own since i live in cincy and haven't found any i really like here. at first, i wasn't sure if i did a good job, but the ...
This recipe produces a king cake that compares very favorably with the many bakery versions I tasted while living in New Orleans. The icing/decorating instructions, however, are far fussier tha...
I twist both of the cakes together to make a larger one and bake for 25-30 minutes. To decorate I make 2/3 of the frosting (still a lot!) leave it uncolored and use store bought sugars because ...
People. This is good king cake. This recipe is a WINNER. As a antive Louisianian, I've eaten king cake all my life, and like the others here have said, this recipe is top-notch. This is as g...
I made this in mass for a party and everyone there loved it! I WILL be making this again...and not just during Mardi Gras.
This turned out suprisingly well, considering I'd never baked with yeast before. For a filling, I used cream cheese mixed with powdered sugar - very good!! Next time I'll use cream cheese fros...