My version of King Cake.

My version of King Cake.


In celebration of Fat Tuesday I decided to make a King Cake.  Turns out the cake isn’t so much a cake as a bread, but that doesn’t stand in the way of the dessert being delicious.  Here’s my version of King Cake.


Into the bread maker put:

3 cups flour

1/3 cup sugar

1 teaspoon of salt

1 egg

One cup milk less a tablespoon

¼ cup melted butter

2-1/2 teaspoons of active dry yeast (which goes in your bread maker’s yeast dispenser)

When the dough is ready, roll it out into a long thing rectangle and then fill with:


¼ cup softened butter

¾ cup brown sugar.

Mix butter and sugar into a paste and then spread on the dough.  Roll the dough up jellyroll fashion and then shape into a large circle.  

Bake the King Cake for 15-18 minutes in a 350-degree oven.   Ice with your favorite vanilla icing.  My favorite go-to icing includes:


¼ cup softened cream cheese

¼ cup of softened butter

1-1/2 cups of confectioner’s sugar

Milk as needed (about a 1/2 cup)

Whisk cream cheese and butter together and then alternately add confectioner’s sugar and milk. I mix in just enough milk to make the icing easy to pour but not runny. 

Decorate with yellow, green and blue colored sugars!