Mardi Gras King Cake

My grandmother, Nina, had what you might call a "white thumb" when it came to baking—everything she made could rival the best bakeries. She was a master of countless treats, from German pastries and beignets to calas, peach cobbler, Chinese chews, bread pudding, biscuits, Mexican wedding cookies, and an array of cakes. She even made fruitcake taste delicious. Every creation was made from scratch, infused with love.

My brother and I devoured her pound cakes, but her king cakes were something special—rare and particularly extraordinary. Each bite deserved to be savored. King cakes weren’t an everyday indulgence eaten throughout the year. They were reserved for Mardi Gras season. And Nina made king cake for breakfast!

She always reminded us that breakfast was the most important meal of the day, making sure we started with something hearty. Some mornings, it was oatmeal or cream of wheat, other days, grits with bacon and eggs. But sometimes, we had king cake and coffee—a true treat.

So, in honor of my grandmother, I invite you to try this king cake recipe. I hope you love it!

Ingredients

For the Dough:

• 1/2 cup warm whole milk (110°F)

• 2 1/4 tsp active dry yeast (1 packet)

• 1/4 cup granulated sugar

• 4 cups all-purpose flour, plus extra for dusting

• 1 tsp salt

• 1/2 tsp ground nutmeg

• 1/2 cup unsalted butter, softened

• 3 large egg yolks

• 1 tsp vanilla extract

• Zest of 1 orange (optional, for a citrusy note)

For the Filling:

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 tsp ground cinnamon

• 1/2 cup chopped pecans or walnuts (optional)

• 1/4 cup unsalted butter, melted

• 1–2 tbsp The Cook Shop Creole Seasoning (adjust to taste for a savory-sweet kick)

For the Icing:

• 1 1/2 cups powdered sugar

• 2–3 tbsp whole milk or cream

• 1/2 tsp vanilla extract

• 1–2 tsp The Cook Shop Creole Seasoning (for a savory finish)

• Purple, green, and gold sprinkles (traditional Mardi Gras colors)

For the Baby (optional):

• A small plastic king cake baby (or a dried bean) to hide inside the cake

Instructions

1. Make the Dough:

1. In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5–10 minutes until frothy.

2. In a large mixing bowl or stand mixer, combine flour, salt, nutmeg, and remaining sugar.

3. Add the yeast mixture, softened butter, egg yolks, and vanilla extract. Mix until a dough forms.

4. Knead the dough on a floured surface (or with a dough hook) for 8–10 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1–2 hours, or until doubled in size.

2. Prepare the Filling:

1. In a small bowl, mix brown sugar, granulated sugar, cinnamon, and The Cook Shop Creole Seasoning.

2. Stir in melted butter until the mixture resembles wet sand. Add chopped nuts if using.

3. Assemble the King Cake:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Roll the risen dough into a 20x10-inch rectangle on a floured surface.

3. Spread the filling evenly over the dough, leaving a 1-inch border around the edges.

4. Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal.

5. Shape the log into a circle or oval, pinching the ends together. Place on the prepared baking sheet.

6. Cover with a towel and let rise for 30 minutes.

4. Bake the King Cake:

1. Bake for 25–30 minutes, or until golden brown. Let cool completely on a wire rack.

5. Make the Icing:

1. In a small bowl, whisk powdered sugar, milk, vanilla extract, and Cook Shop Creole Seasoning until smooth. Adjust seasoning to taste.

2. Drizzle the icing over the cooled cake.

3. Immediately sprinkle with purple, green, and gold sprinkles.

6. Add the Baby:

1. Hide the plastic baby or dried bean underneath the cake (tradition says whoever finds it hosts the next king cake party!).

Tips:

• You can also try mixing the The Cook Shop Creole Seasoning Blend into the icing. 

• Serve with a side of café au lait or hot chocolate for a true New Orleans experience.