King Cake Cinnamon Colored Sugar (Printable)
Festive brioche ring, filled with sweet cinnamon sugar and vibrant colored topping. Ideal for Mardi Gras or any joyous celebration.
# What's Needed:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, warmed
03 - 1/4 cup water, warmed
04 - 1/2 cup granulated sugar
05 - 2 1/4 teaspoons active dry yeast
06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground nutmeg
11 - Zest of 1 lemon
→ Cinnamon Filling
12 - 1/2 cup packed brown sugar
13 - 2 teaspoons ground cinnamon
14 - 1/4 cup unsalted butter, softened
→ Icing
15 - 1 1/2 cups powdered sugar
16 - 2-3 tablespoons milk
17 - 1/2 teaspoon vanilla extract
→ Colored Sugar Topping
18 - 1/4 cup granulated sugar, divided
19 - Purple, green, and gold food coloring
# How to Make It:
01 - In a small bowl, combine warm milk and water. Sprinkle yeast and 1 tablespoon granulated sugar over the mixture. Allow to stand until foamy, approximately 5-10 minutes.
02 - In a large mixing bowl, cream together butter and the remaining granulated sugar until light and fluffy. Incorporate eggs, vanilla extract, lemon zest (if using), nutmeg, and salt; mix thoroughly.
03 - Add the activated yeast mixture and half of the all-purpose flour to the bowl, stirring until fully incorporated. Gradually add the remaining flour, mixing until a soft dough forms.
04 - Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm environment until doubled in size, which typically takes about 1 hour.
05 - While the dough rises, prepare the cinnamon filling. In a separate bowl, combine brown sugar and ground cinnamon. Set aside the softened butter.
06 - Once risen, gently punch down the dough to release air. On a lightly floured surface, roll the dough into a 10x20-inch rectangle.
07 - Evenly spread the softened butter over the surface of the rolled dough, then sprinkle the cinnamon sugar mixture across it.
08 - Starting from one of the long edges, tightly roll the dough into a cylindrical log. Pinch the seam firmly to seal.
09 - Carefully form the log into a ring shape, pinching the ends together to secure them. Transfer the ring to a parchment-lined baking sheet. Cover and let it undergo a second rise until noticeably puffy, approximately 30-40 minutes.
10 - Preheat oven to 350°F. Bake the King Cake for 25-30 minutes, or until it achieves a golden-brown color. Allow the cake to cool completely before proceeding with decoration.
11 - To prepare the icing, whisk together powdered sugar, milk, and vanilla extract in a bowl until the mixture is smooth and has a pourable consistency.
12 - For the colored sugar topping, divide the granulated sugar into separate small bowls. Add a few drops of purple, green, and gold food coloring to each bowl, mixing until the sugar is vibrantly colored.
13 - Once the cake is completely cooled, drizzle the prepared icing over it. Immediately sprinkle the colored sugars in alternating sections (purple, green, gold) onto the wet icing.
14 - If desired, hide a small plastic baby or a dried bean inside the cake after it has cooled and been decorated.
# Tips for Success:
01 -
- It's a secret weapon for bringing joy to any gathering, especially when the winter blues hit.
- The tender, buttery brioche combined with that warm cinnamon swirl is pure comfort, wrapped in a festive package.
02 -
- Do not rush the cooling process; applying icing to a warm cake will result in a messy, melted glaze, rather than a smooth, vibrant finish.
- The warmth of your milk and water mixture for the yeast is critical; it should feel like a baby's bath – too hot will kill the yeast, too cold will not activate it properly, and your dough will not rise.
03 -
- For a truly ethereal brioche, let your dough undergo a long, slow cold proof in the refrigerator overnight after the first rise; this deepens the flavor and improves the texture.
- When rolling your dough for the filling, try to keep the thickness as even as possible to ensure your cinnamon swirl bakes consistently and looks beautiful when sliced.