The Kitchn: How to make a king cake for Mardi Gras
By Emma Christensen
on
Our recipe for king cake
The particular king cake that I made for this recipe is adapted from Walker's own recipe in "Cooking Up a Storm." I took her advice on the filling and stuck with cinnamon and sugar -- my favorite -- and rolled it up like one giant cinnamon roll. I love the pretty spiraled layers this makes. If you'd like a more sweet and doughy bread with less filling than we've made here, just roll your dough more thinly and make fewer rolls.
King Cake for Mardi Gras
Makes 1 large cake
Adapted from "Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans"
For the cake:
1/4 cup water
2 teaspoons active-dry yeast
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup whole or 2% milk
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