Ingredients:

  • 1/2 cup (120ml) lukewarm milk
  • 2 1/4 teaspoons (7g / 1 packet) active dry yeast
  • 1/4 cup (50g) granulated sugar, plus a pinch for proofing yeast
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground nutmeg
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups (240g) powdered sugar
  • 1/4 cup (60ml) milk, or more as needed
  • 1/2 teaspoon vanilla extract
  • Purple, green, and gold sanding sugar (or sprinkles)
  • 1 small plastic baby figurine (optional)

Instructions:

  1. Proof the Yeast: Combine warm milk, a pinch of sugar, and yeast. Let stand until foamy. (5-10 minutes).
  2. Make the Dough: Combine proofed yeast mixture, sugar, melted butter, eggs, vanilla, lemon zest, and nutmeg in the bowl of a stand mixer. Gradually add flour and salt, mixing until a shaggy dough forms.
  3. Knead the Dough: Knead the dough until smooth and elastic (about 5-7 minutes in a stand mixer or 8-10 minutes by hand).
  4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size.
  5. Make the Filling: While the dough rises, prepare the filling by creaming together cream cheese and butter. Add brown sugar, flour, cinnamon, and nutmeg and mix well.
  6. Assemble the King Cake: Roll the risen dough into a large rectangle. Spread the filling evenly over the dough. Roll the dough tightly into a log.
  7. Shape the Cake: Carefully transfer the log to a parchment-lined baking sheet. Form the log into an oval or ring shape, pinching the ends together to seal. Hide the plastic baby inside the dough if you wish.
  8. Second Rise: Cover the cake and let it rise again until puffy.
  9. Bake the Cake: Preheat oven to 350°F (175°C). Bake the cake until golden brown.
  10. Cool the Cake: Let the cake cool completely on a wire rack.
  11. Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
  12. Decorate the Cake: Drizzle the glaze over the cooled cake and immediately sprinkle with purple, green, and gold sanding sugar.