She Strengthens

Celebrate Mardi Gras with a Twist on Traditional King Cake

A Delicious Nod to the Big Easy’s Culinary Culture

King cake, a staple of Mardi Gras celebrations, has a rich history and a surprise inside – a plastic baby! But don’t let that scare you off. Our take on this classic pastry combines tender, buttery brioche with spiced pecans and a bourbon-tinged glaze, perfect for pairing with a Southern favorite like jambalaya.

The Tradition Behind King Cake

In traditional Mardi Gras celebrations, a toy baby is hidden inside the cake, and the person who gets the slice with the baby is tasked with hosting the next king cake party. Whether you choose to follow this custom or not, you can easily find plastic babies online.

A Beginner’s Guide to Baking with Yeast

If you’re new to baking with yeast, don’t worry! Our beginner’s guide will walk you through the process, ensuring your king cake turns out perfectly.

Yields: 10 to 12 Servings

Difficulty: Hard

Total Time: 4 hours

Ingredients:

For the brioche:

• 1 cup whole milk, heated
• 1/2 cup granulated sugar
• 1 (1/4-ounce) packet active dry yeast
• Vegetable oil
• 1 teaspoon fine salt
• 2 teaspoons orange zest
• 4 large egg yolks, beaten
• 2 tablespoons bourbon
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons almond extract
• 4 cups all-purpose flour
• 1 1/2 teaspoons ground nutmeg
• 8 tablespoons unsalted butter, chilled and cut into small pieces

For the filling:

• 3 cups pecans, toasted and cooled
• 2/3 cup granulated sugar
• 1 1/2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 1/8 teaspoon fine salt
• 4 tablespoons unsalted butter, small dice

To assemble:

• 1 egg yolk
• 1 tablespoon milk
• 1 small plastic baby (optional)

For the decoration:

• 1 1/4 cups powdered sugar
• 1 tablespoon bourbon
• 1 tablespoon plus 2 teaspoons freshly squeezed orange juice
• 1 tablespoon each green, gold, and purple sugar

Instructions:

For the Brioche:

1. In a stand mixer fitted with a dough hook, combine milk and sugar. Sprinkle yeast on top and let rest until bubbles form, about 5-10 minutes.
2. Add sugar, salt, and zest to the milk mixture and mix on low speed.
3. Add egg yolks, bourbon, orange juice, and almond extract, mixing until evenly incorporated.
4. Gradually add flour and nutmeg, kneading until dough pulls away from the bowl and forms a ball.
5. Add butter piece by piece, letting each fully incorporate before adding the next.
6. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm area until doubled in size, about 1 hour.

For the Filling:

1. Pulse pecans in a food processor until coarsely chopped.
2. Add remaining ingredients and pulse until you have a coarse meal.

To Assemble:

1. Roll out dough into a 28-by-8-inch rectangle.
2. Spread filling along the length of the dough, leaving a 1-inch perimeter at the top and bottom.
3. Brush exposed perimeter with egg wash, fold long sides over filling, and pinch edge to seal.
4. Place cake seam side down on a baking sheet, form into a ring, and pinch ends together to form a circle.

For the Decoration:

1. Stir together powdered sugar, bourbon, and orange juice until evenly combined.
2. Brush cake with icing and immediately decorate with green, gold, and purple sugar.