Mardi Gras King Cake, named for the three kings who came to bring gifts to Jesus, is traditionally served during Mardi Gras in New Orleans and throughout the South. Not only is it decorated with the colors of the festival, but it also has a hidden trinket in the dough. I’ve used an almond, but in New Orleans bakers often use a ceramic or plastic doll to represent the baby Jesus. The person who gets the slice with the trinket is responsible for making the King Cake the following year.
There are many versions of this sweet bread, depending on the traditions of different families. Our version from Holiday and Celebration Bread in Five Minutes a Day is made with Brioche dough which has nutmeg, cinnamon, and raisins added into it. The dough can be Braided and/or formed into a Couronne (crown shape) as I have done here. Some bakers even use a cream cheese and praline filling, but we went with a more traditional filling.
1 1/2 – pounds Brioche Dough from any of our books (page 189 ABin5) or (Whole Wheat Brioche page 275 HBin5) or (Gluten-Free Brioche page ) or (page 65 Holiday and Celebration Bread in Five Minutes a Day)
1/2 cup sugar
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 cup raisins (optional)
1 almond, bean or Plastic King Cake Babies for trinket
2 cups powdered sugar
2 tablespoons heavy cream
1 drop orange or almond extract
Purple, green and gold Colored Sugars, sprinkles or dragees
To make the King Cake:
Preheat oven to 350° and prepare a baking sheet with parchment paper.
In a small bowl, mix together the sugar, nutmeg and cinnamon.
Roll the brioche dough into a 1/4-inch thick rectangle. Cover the dough with the sugar mixture and distribute the raisins.
* For G-F bakers: you will want to roll the dough out between sugar covered Silpat and plastic wrap, so it will not stick to the surface.
Roll the dough up around the fillings into a long rope. Pinch together the two ends, creating a ring. Place the ring on the prepared baking sheet, cover loosely with plastic wrap, and allow rest at room temperature for 90 minutes.
Push the trinket under the dough.
Brush the top with egg wash and bake for about 35-40 minutes.
Cool the bread completely before decorating.
Make the glaze:
Mix the powdered sugar, heavy cream and extract until smooth. Drizzle over the top of the cooled bread.
Sprinkle the colored sugar over the glaze before it has a chance to set.