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Homemade Twelfth Night King Cake

This rich and soft King Cake, decorated in festive colors, is perfect for holiday gatherings and celebrations, combining a sweet cinnamon filling with a delightful glaze.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 400
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup 1 cup (236 ml) whole milk Whole milk preferred
  • 1/3 cup 1/3 cup water
  • 2 1/4 teaspoons 2 1/4 teaspoons active dry yeast
  • 1/3 cup 1/3 cup (70 g) granulated sugar
  • 5 Tablespoons 5 Tablespoons (70 g) unsalted butter, melted
  • 1 large 1 large egg
  • 2 large 2 large egg yolks
  • 2 teaspoons 2 teaspoons table salt
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon 1/4 teaspoon ground nutmeg (optional)
  • 5 cups 5 cups (625 g) bread flour Plus extra as needed; all-purpose can be substituted
For the filling
  • 1/2 cup 1/2 cup (100 g) light or dark brown sugar, firmly packed
  • 1 Tablespoon 1 Tablespoon ground cinnamon
  • 1/8 teaspoon 1/8 teaspoon table salt
  • 4 Tablespoons 4 Tablespoons (57 g) unsalted butter, softened
For the egg wash
  • 1 large 1 large egg
  • 1 teaspoon 1 teaspoon water
For the glaze and topping
  • 1 cup 1 cup (125 g) powdered sugar
  • 1-2 Tablespoons 1-2 Tablespoons milk
  • 1/4 teaspoon 1/4 teaspoon vanilla extract
  • Green, purple, and yellow or gold sanding sugar or sprinkles
  • Optional: plastic baby

Method
 

Preparation
  1. Warm the milk and water in a microwave-safe container in 20-second bursts until the mixture reaches 105 to 115°F. Stir before checking the temperature.
  2. Pour the liquid into a large bowl or stand mixer bowl, add the yeast and about 1 teaspoon of the sugar, and stir gently. Let it sit for 5 to 10 minutes until foamy.
Mix the Dough
  1. Add the remaining sugar, melted butter, egg, egg yolks, salt, cinnamon, nutmeg, and 2 cups of the flour. Stir until everything combines.
  2. Add more flour a little at a time until the dough clings together and feels slightly tacky but not sticky.
Knead and Let the Dough Rise
  1. Turn the dough onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic.
  2. Place the dough in a lightly oiled bowl, cover tightly, and let it rise in a warm, draft-free spot until doubled in size, about 1 to 2 hours.
Make the Filling and Shape the Cake
  1. Whisk together the brown sugar, cinnamon, and salt for the filling.
  2. Spread softened butter over the rolled out dough rectangle, leaving a 1/2-inch border, then sprinkle the filling evenly.
  3. Roll each strip tightly into a rope, pinch the seams closed, and twist together into a wreath on a parchment-lined baking sheet.
Second Rise, Bake, and Glaze
  1. Cover the wreath with a towel and let it rise for about 45 minutes.
  2. Brush the dough with the egg wash and bake at 350°F for about 30 minutes until golden brown.
  3. Cool the cake completely before glazing, then drizzle with glaze and add sanding sugar immediately.

Notes

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze wrapped tightly for up to 2 months. Reheat slices in a skillet or microwave, being careful not to overheat.