Name: Soft and Moist Mardi Gras King Cake
Ingredients: 3/4 cup warm whole milk (100-110 Fº); 1/4 cup honey; 2 1/4 tsp instant yeast (7 g); 4 large eggs, room temp; 4 1/2 cups all-purpose flour (568 g); 2 tsp kosher salt; 10 tbsp unsalted butter, softened to room temp, cut into 1-inch pieces (1 1/4 sticks); 1 cup dark or light brown sugar (110 g); 1 tbsp ground cinnamon; pinch of kosher salt; 2 tbsp salted butter, melted; 2 tbsp heavy cream; 6 tbsp unsalted butter (3/4 stick); 4 oz cream cheese, softened to room temp (1/2 block); 2 cups confectioner’s sugar, packed; 2 1/2 tsp whole milk; 1/4 cup heavy cream, for brushing on top after baking; sanding sugar or sprinkles (purple, green, gold)

Ingredients

Scale

3/4 cup warm whole milk (100–110 Fº)
1/4 cup honey
2 1/4 tsp instant yeast (7 g)
4 large eggs, room temp
4 1/2 cups all-purpose flour (568 g)
2 tsp kosher salt
10 tbsp unsalted butter, softened to room temp, cut into 1-inch pieces (1 1/4 sticks)
1 cup dark or light brown sugar (110 g)
1 tbsp ground cinnamon
pinch of kosher salt
2 tbsp salted butter, melted
2 tbsp heavy cream
6 tbsp unsalted butter (3/4 stick)
4 oz cream cheese, softened to room temp (1/2 block)
2 cups confectioner’s sugar, packed
2 1/2 tsp whole milk
1/4 cup heavy cream, for brushing on top after baking
sanding sugar or sprinkles (purple, green, gold)

Instructions

The Day Before – Mix the dough to rest overnight
The Day Of – Shape & Bake the King Cake

Author: Dorothy Miler