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Homemade Sourdough King Cake for Mardi Gras Recipe

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★★★★★

4.9 from 61 reviews

This Homemade Sourdough King Cake is a festive Mardi Gras treat combining the tangy flavor of sourdough with a sweet cinnamon filling and colorful icing. The dough is enriched with butter and eggs, proofed carefully for a light texture, then shaped into a classic King Cake ring. Topped with a powdered sugar glaze and traditional purple, gold, and green sprinkles, this cake celebrates the carnival season with both sourdough depth and vibrant presentation.

Ingredients

Scale

Dough:

  • 250 grams warm water
  • 200 grams sourdough starter, active and bubbly
  • 100 grams organic cane sugar
  • 2 organic eggs, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 10 grams sea salt
  • 1 teaspoon vanilla extract
  • 650 grams organic bread flour

Filling:

  • 1 cup brown sugar
  • 4 tablespoons butter, room temperature
  • 1 tablespoon cinnamon

Icing and Decoration:

  • 1 cup powdered sugar
  • 1 teaspoon to 1 tablespoon whole milk
  • Purple, gold, and green sprinkles and/or other toppings

Instructions

  1. Monitor Dough Fermentation: Note that the dough contains sugar, which will accelerate fermentation compared to typical sourdough bread. Adjust rising times based on your kitchen temperature to ensure proper fermentation.
  2. Combine Liquids and Dry Ingredients: In a small bowl, mix warm water with the active sourdough starter. Separately, sift together organic bread flour and sea salt.
  3. Cream Butter, Sugar, and Vanilla: Using a hand mixer, beat the unsalted butter, organic cane sugar, and vanilla extract in a large bowl until light and fluffy.
  4. Add Eggs: Incorporate the room temperature eggs into the creamed mixture, mixing thoroughly for a smooth consistency.
  5. Incorporate Starter Mixture: Pour the warm water and sourdough starter mixture into the batter, blend until smooth like pancake batter.
  6. Add Flour and Salt, Knead Dough: Scrape down the bowl, add the sifted flour and salt, then knead the ingredients together until a rough dough ball forms.
  7. First Rest: Let the dough rest for one hour to relax the gluten structure.
  8. Stretch and Fold: After resting, stretch and fold the dough into a smooth ball to build dough strength.
  9. Proof Dough: Allow the dough to rise covered at room temperature (about 78°F) for approximately 2 hours or until nearly doubled in size. Longer proofing times may be required in cooler environments.
  10. Optional Refrigeration: For improved flavor and easier handling, refrigerate the dough overnight. The cool temperature helps retain the filling better during shaping.
  11. Prepare Cinnamon Filling: Mix brown sugar, butter, and cinnamon with a hand mixer until well combined and creamy.
  12. Prepare Baking Surface: Line a large baking pan with parchment paper and sprinkle the surface with flour to prevent sticking.
  13. Shape the Dough: Flour the dough lightly, transfer to a floured surface, and gently stretch into a 15×10-inch rectangle, maintaining fluffiness.
  14. Spread Filling: Evenly spread the cinnamon filling over the entire surface of the dough rectangle.
  15. Roll Dough: Starting with the longer edge, roll the dough tightly into a long log preserving the filling inside.
  16. Form Ring: Transfer the log to the prepared pan and join ends together to form a large circular or oval King Cake shape.
  17. Final Proof: Let the shaped dough rise for 1 to 2 hours at room temperature until it puffs up well. Baste any leaking filling back onto the cake with a silicone brush.
  18. Bake: Preheat the oven to 375°F. Bake the cake for 40 minutes until golden brown. Halfway through, baste with leaked filling for extra moisture and gloss.
  19. Cool: Allow the cake to cool for 2 to 3 hours until it is cool to the touch before preparing the icing.
  20. Make Icing: Combine powdered sugar with whole milk starting with 1 teaspoon, adding more until achieving a thick but spreadable glaze.
  21. Decorate: Spread or drizzle the icing over the cooled King Cake and immediately sprinkle with traditional Mardi Gras colors of purple, gold, and green sprinkles.

Notes

  • The sugar in the dough speeds fermentation, so rising times will be shorter than typical sourdough breads.
  • Refrigeration of the dough overnight is optional but helps retain the filling and deepen flavor.
  • Handle the dough gently when stretching to maintain its airy texture.
  • Use a silicone brush during baking to baste any filling leaked from the dough for better moisture and appearance.
  • Allow the cake to fully cool before icing to prevent the glaze from melting.
  • Adjust milk amount in the icing to reach desired thickness for drizzle or spread.

Keywords: King Cake, Sourdough, Mardi Gras, Cinnamon Filling, Holiday Cake, Festive Dessert, Homemade Bread Cake

Find it online: https://chefmilacook.com/homemade-sourdough-king-cake-for-mardi-gras-recipe/