Rest assure that this recipe does not call for any dyes. I know the traditional king cake is always brightly colored and full of jelly fillings, but that is not my style... and this recipe is perfect without all of that.
Try out the recipe and leave a comment on your thoughts!
I am not someone to go out and buy a king cake from the supermarket. To be honest, I think they are dry and bland and lack flavor. I have always said I do not like king cake, but I live in Louisiana and it is almost king cake season, so why not try to make one myself? Let me tell you, it was worth it!!! The melding of sourdough, butter, cane sugar, brown sugar, and cinnamon won me and my husband over instantly. We will never purchase another king cake from the store. EVER.
If you do not have a sourdough starter, using a yeast packet will work just fine, just make sure it is active before you begin the process. Also, keep in mind that yeast from the packet has a distinctly different taste than sourdough.
Decadent Sourdough King Cake
Ingredients for Cake
230 grams of active sourdough
250 grams of water
100 grams of cane sugar (we use raw cane sugar)
2 large eggs
1 cup butter at room temperature
10 grams salt (we use the coarse salt)
1 tsp vanilla (or measure with your heart)
650 grams of bread flour
Ingredients for Cake Filling
1 cup brown sugar
5 tbsp butter at room temperature
1 tbsp cinnamon (or measure with your heart)
Ingredients for Icing
1 cup powdered sugar
1 tsp milk to start - add milk until you have reached your desired consistency
1 tsp vanilla
cane sugar to sprinkle on the top
Instructions
Fermenting Disclaimer: Rise times will vary based on where you are located and the temperature inside of your house. You may need to adjust rise times accordingly.
Combine the warm water and sourdough. Mix together until the sourdough is evenly distributed.
Cream the butter and sugar together with a stand mixer and then add in the vanilla and eggs.
Add the sourdough and water mixture and mix.
Add in your flour and salt and mix until evenly combined.
Knead the dough with your hands until you have created a rough ball of dough (it will not look pretty).
Let this sit for about an hour in a warm spot.
Stretch and fold the dough until it is a little smoother and then let it rest for another 2 hours.
I like to ferment my dough longer so I then place the dough in the fridge for about 4-5 hours, however, this is not necessary. Your personal preference will happen here!
Mix together the cinnamon, butter, and brown sugar.
Line a baking sheet with parchment paper and sprinkle with flour.
If you have placed your king cake in the fridge, take it out and roll it into a large rectangle; approximately 18 x 13 inches.
Spread the filling onto the dough and roll into a tight log.
Here, you will shape it into the traditional king cake oval. If you need to do a little extra stretching to get the size and shape you want, go for it! It honestly behaves a little like play-doh so have a little fun in the process!
Preheat the oven to 375 degrees while the king cake rests.
Prepare an egg wash with 1 large egg or butter if you choose.
Brush the top and sides of the king cake with the egg wash or butter and then sprinkle a little of the cane sugar on top of that.
Bake the king cake for 40 minutes depending or when your king cake is a nice golden brown.
Allow the king cake to cool completely before you put the icing on it.
To mix the icing, get a bowl and combine the powdered sugar, milk, and vanilla. Only add 1 tsp at a time. You do not want it to be runny.
Drizzle the icing on top of the king cake and enjoy! Store in an air tight container to keep the softness of the cake. If you leave it out, it runs the risk of getting dry.
Measure With Your Heart
I believe whole-heartedly that measuring with your heart allows for the greatest possibilities to arise. With ingredients such as vanilla and cinnamon, it is difficult to go wrong. Maybe if you dumped the entire jar of cinnamon... but let's not do that!
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