New Orleans King Cake

A braided cinnamon-laced Mardi Gras brioche ring iced and dusted in purple, green, and gold sugar.

Ingredients

• 1/2 cup warm milk (110 degrees F)
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup granulated sugar, divided
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 stick (8 tablespoons) unsalted butter, softened
• 1/2 cup packed brown sugar (for filling)
• 2 teaspoons ground cinnamon (for filling)
• 1 plastic baby or pecan half (to hide in the cake)
• 2 cups confectioners’ sugar
• 3 tablespoons milk (for icing)
• Purple, green, and gold colored sugar

Directions

1. Dissolve the yeast and 1 tablespoon of the granulated sugar in the warm milk; let stand until foamy, 5 minutes.
2. In a large bowl, combine the flour, remaining granulated sugar, salt, and nutmeg. Add the yeast mixture, eggs, and softened butter and knead into a smooth, soft dough, about 8 minutes.

Cover and let rise until doubled, about 1 hour.

1. Roll the dough into a large rectangle. Sprinkle with the brown sugar and cinnamon, roll up lengthwise into a rope, and form into a ring on a parchment-lined sheet, pinching the ends together.
2. Cover and let rise 45 minutes. Preheat the oven to 350 degrees F and bake until golden, about 25 to 30 minutes. Cool.
3. Tuck the plastic baby into the underside of the cake. Whisk the confectioners’ sugar with the milk into a smooth icing, drizzle over the cake, and immediately sprinkle with alternating bands of purple, green, and gold sugar.

Notes

Emeril Lagasse’s king cake, the centerpiece of any New Orleans Mardi Gras celebration.