King Cake

The beautiful Mardi Gras king cake holds a surprise inside.

Mini plastic king cake baby figurines

The king cake is a great Mardi Gras tradition. Not only is it beautiful to look at and tastes wonderful, somewhere hidden inside is a small, plastic baby doll waiting to be found. The one who is served the slice with the doll inside is the host of the following year's party! Though, it's a good idea to warn your guests ahead of time of course, so no one inadvertently swallows or bites into the doll.

This cake is more like a rolled pastry, or coffee cake, with a sweet filling that includes crushed pecans and raisins. The colours the cake is decorated with (purple, green, and gold) are the colours of the Mardi Gras carnival. I used sanding sugar in this recipe, but the frosting itself can be tinted these colours if that is easier.

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Ingredients

(Makes 12 servings)

dough:

• 1/2 cup 2% milk

• 1 tablespoon plant-based butter

• 1/4 cup warm water (~ 110°F / 45°C)

• 1/4 cup monk fruit sweetener (or granulated sugar)

• 1 package active dry yeast

• 1 large egg

• 1/2 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 2, 1/2 cups all-purpose flour + extra for dusting

• 1 teaspoon avocado oil (or light vegetable oil)

filling:

• 1/2 cup golden brown sugar, packed

• 2 teaspoons ground cinnamon

• 1/3 cup pecans, chopped

• 1/3 cup sultana raisins, chopped

• 1/4 cup all-purpose flour

• 1/4 cup plant-based butter, melted

frosting:

• 1 cup monk fruit baking sweetener (or confectioners' sugar)

• 2 tablespoons 2% milk

• 1 tablespoon each, purple, green, and gold sanding sugar

insert (optional):

• 1 small plastic baby doll

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Directions

Perfect saucepan for heating milk

In a small saucepan over medium heat, add the milk and heat until it is steaming, but not boiling. Remove from heat, add the butter then set aside to cool to room temperature.

In a large mixing bowl, add the warm water, a spoonful of the sweetener, along with the yeast. Stir to dissolve the yeast and sweetener then allow to proof for about 15 minutes. Once the mixture is bubbly add the cooled milk and butter mixture. Using a whisk, beat in the egg, then add the rest of the sweetener, the salt, and nutmeg. Begin sifting in the flour 1/2 cup at a time until a rough, shaggy dough develops. Sprinkle a flat worksurface with flour then turn out the dough. Knead the dough until it becomes smooth. If it still remains sticky, after several minutes, add a little more flour and continue kneading (about 10 to 12 minutes).

Bread lame to cleanly slice into dough

Clean the mixing bowl then add the oil. Grease the sides well then place the dough into the bowl, giving it a turn to coat the surface with oil. Cover the bowl with clingwrap, or a warm, damp tea towel, and set the bowl someplace warm to rise where it will remain undisturbed. Let rise until the dough is double in volume (2 hours or so).

While the dough rises, prepare the filling. In a food processor, add the ingredients in the order they are listed, then pulse until the mixture is combined and resembles coarse sand in texture. Set aside.