I made this King Cake for a Mardi Gras party - it was definitely a hit! Everyone was so excited about the hidden baby. While I was cutting it, there was a crowd around me to see if they could figure out where baby Jesus was hidden...I made the dough for this recipe to the T, and it came out excellent, though I confess that I have never had a traditional king cake for comparison. The only difference was that, after the first rise, I rolled the dough out to a thin sheet about 10"x30". I then spread a mixture of 8 oz cream cheese, 1 cup powdered sugar, 1 tsp cinnamon, and 1 tsp vanilla over the dough and rolled it up like a jelly roll along the longer side. Then I formed it into an oval, and let it rise for the 2nd time, following the rest of the recipe. It was so delicious! I will make this again!
I made two of these one for my wife's office and one for the bar where I work. Both groups thought it was great and so did we. I'll be using this for Mardi Gras from here on.
Very good traditional recipe. The taste is citrus-y and similar to Stollen (the German Christmas bread). Texture is dense and will grow denser the longer it sits, so eat it within a couple days. The bread is sweet enough that you don't need to coat it in frosting and sugar unless you really like that. If I did it over again, I might switch to a different frosting or skip the frosting entirely and just sprinkle it lightly with the colored sugars. The frosting tasted like liquid powdered sugar, not really my thing.
Giving it 3 stars as it was good tasting - tasted more like cinnamon bread than King Cake. Was very dense. Would recommend a different icing - I like royal icing with a tsp of lemon extract. As I said, recipe tasted good, but being from Louisiana I will not make again as a king cake.
Great recipe! I added some almond extract to it and left out the lemon (only because I was out of it), and it turned out great.
This one came out good. Next time I will try to add the flour mixture in smaller incriments rather than all at once. The cake was a little heavier than I expected once cooked even though the dough rose nice and fluffy. Next time I will fill with cream cheese as well.
I tried other King Cake recipes and this one is by far the best, the cake was even better than Gambino's!!
This was my first ever success in baking with yeast! Much cheaper and more special than buying the $40 cakes to be shipped here from NOLA. The lemony icing was especially popular among my friends. Lessez le bone temps roulez!