King Cake

Prep Time 1 hr 10 min
Total 4 hr 55 min
Servings 12
Ingredients 16

Ingredients

Dough

4 cups Gold Medal™ All Purpose Flour
1 package fast-acting (instant) dry yeast (2 1/4 teaspoons)
1 cup milk
1/4 cup granulated sugar
1 teaspoon salt
2 eggs, beaten
6 tablespoons butter, softened, cut into 12 pieces

Filling

2 tablespoons butter, melted
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons light corn syrup

Frosting

1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla

Decoration

Miniature plastic baby, if desired
Dark green, purple, and yellow or gold decorating sugars, if desired

Make With

Gold Medal Flour

Instructions

Step

1

To make dough: In large bowl of stand mixer, mix 2 1/2 cups flour and the yeast with paddle attachment on low speed until mixed together. In 1-quart saucepan, heat 1 cup milk, the granulated sugar, and salt over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. With mixer on low speed, pour in warm milk mixture, and mix until combined.
Step

2

Slowly add the eggs, and continue to mix until eggs are blended (dough will still have some lumps). Scrape bowl. Remove paddle attachment, and replace with dough hook. Gradually add the remaining 1 1/2 cups flour with mixer on low speed to make a soft dough. (Dough may look dry at this point but will come together when butter is added.)
Step

3

Gradually add the 6 tablespoons of softened butter, a piece at a time, kneading until each piece of butter is almost absorbed before adding the next piece. (Dough will look sticky.) Scrape side of bowl occasionally. Increase to medium speed, and continue kneading for 5 minutes or until dough is soft, smooth, and elastic. If dough seems too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed.
Step

4

Turn the dough out onto lightly floured surface. Knead a few times by hand to be sure dough is soft, smooth, and elastic. To test elasticity, pinch a piece of the dough and slowly pull away; it should stretch about 2 inches without tearing. Form the dough into a ball. Spray a medium bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap, and refrigerate 1 hour.
Step

5

To make filling: In small bowl, mix 2 tablespoons melted butter, the brown sugar, cinnamon, and corn syrup until well blended. Set aside.
Step

6

Remove bowl from refrigerator. Gently push your fist into the dough to deflate it. Place dough on lightly floured surface. Divide the dough in half. Wrap one half of the dough, and return to refrigerator. Roll other half of the dough into an 8×20-inch rectangle. Spoon half of the filling mixture by dollops over dough, and spread within 1 inch of edges.
Step

7

Roll dough up, starting at one long side; pinch seam to seal. Gently roll back and forth to help seal seam and even out the length of the dough rope. Remove second half of dough from refrigerator, and repeat rolling, filling and rolling up.
Step

8

Place the 2 ropes side by side. Pinch the 2 ends together at one end to seal together. Pick 1 rope up, and place over the other side of the second rope. Repeat and continue to loosely twist 1 rope over the other rope until you reach the end. Pinch the ends together to seal so there is 1 long twisted rope of dough.
Step

9

Line a large cookie sheet with cooking parchment paper. Place and form twisted rope into a circle on sheet, pinching ends together. Cover loosely with plastic wrap sprayed with cooking spray; let rise until almost doubled, about 1 hour.
Step

10

Heat oven to 350°F. Bake 28 to 34 minutes or until deep golden brown and an instant-read thermometer when inserted into bread reads 190°F to 195°F. Cool 10 minutes on pan, remove from cookie sheet to cooling rack. Cool completely, about 1 hour.
Step

11

To make frosting: In small bowl, mix powdered sugar, 2 tablespoons milk, and the vanilla until smooth. If frosting is too stiff to spread, add additional milk, 1/2 teaspoon at a time. Before spreading frosting, hide the miniature plastic baby in the bread. Turn the cooled bread over, and make a small slit in the bottom. Press the plastic baby into the slit in the bottom of the bread. Return the bread to right side up.
Step

12

Spread frosting over top of the bread. Immediately sprinkle on colored sugars, alternating the three colors.
Step

13

When ready to serve, remind people that there is a hidden plastic baby in bread. Store loosely covered at room temperature.