NEW And IMPROVED King Cake Recipe! 2025

Ingredients

• 660 g Bread Flour (All‑purpose bread flour for a chewy texture)
• 300 ml Whole Milk (Divided: 180 ml for Tong Jong paste, 120 ml for yeast proof)
• 120 ml Water (For Tong Jong paste)
• 10 g Active Dry Yeast (One packet (≈9‑10 g), proofed in warm milk)
• 200 g Granulated Sugar (Half for yeast proof, half for dough)
• 10 g Kosher Salt (≈1½ teaspoons)
• 0.5 g Fresh Nutmeg (A few seconds grated, about ¼ teaspoon)
• 2 large Eggs (Whole eggs, room temperature)
• 2 large Egg Yolks (Separated from the eggs above)
• 169 g Unsalted Butter (Softened; 113 g for dough, 56 g for spreading on strips)
• 160 g Light Brown Sugar (For cinnamon filling)
• 8 g Ground Cinnamon (≈1 tablespoon)
• 60 ml Heavy Cream (Divided: 2 Tbsp for brushing before bake, 2 Tbsp after bake)
• 115 g Cream Cheese (Softened, half‑block)
• 5 g Lemon Juice (≈1 teaspoon, fresh if possible)
• 5 ml Vanilla Extract (A splash, about 1 teaspoon)
• 10 g Corn Syrup (≈1 tablespoon, light corn syrup)
• 240 g Powdered Sugar (Sifted before adding to frosting)
• 30 ml Whole Milk (for frosting) (Add a splash at a time to reach desired frosting consistency)
• 20 g Colored Sugar Sprinkles (Optional, for decoration)

Instructions

1. Make Tong Jong Paste

   Combine 60 g bread flour, 120 ml water, and 180 ml whole milk in a saucepan. Whisk over medium heat for about 5 minutes until the mixture thickens to a pasty texture.

   Time: PT5M

   Temperature: Medium

2. Proof Yeast

   Warm 120 ml whole milk in the microwave until it reaches 90‑110 °F. Sprinkle 10 g active dry yeast and 100 g granulated sugar over the milk, stir, and let sit 5 minutes until foamy.

   Time: PT5M

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together 600 g bread flour, 10 g kosher salt, the remaining 100 g granulated sugar, and a pinch of freshly grated nutmeg.

   Time: PT5M

4. Mix and Knead Dough

   Add the dry mixture to the stand mixer. Pour in the Tong Jong paste and the foamy yeast mixture. Start on low speed, then add 2 whole eggs and 2 egg yolks one at a time. Once incorporated, add 113 g softened butter in tablespoon pieces. Increase to high speed and knead for 8‑10 minutes, adding extra flour a tablespoon at a time if the dough is overly sticky.

   Time: PT10M

5. First Rise

   Transfer the dough to a lightly oiled large bowl, fold the edges under, cover with a towel, and let rise in a warm (lowest oven) setting for about 2 hours, or until doubled in size.

   Time: PT2H

6. Cold Fermentation (Optional but Recommended)

   Punch down the risen dough, cover tightly, and refrigerate for at least 12 hours (ideally 24 hours) to develop flavor.

   Time: PT24H

7. Bring Dough to Room Temperature

   Remove the dough from the fridge at least 3 hours before shaping so it softens and is easier to work with.

   Time: PT3H

8. Roll and Divide Dough

   Flour a clean countertop, dump the dough onto it, and roll into a large rectangle as thin as possible. Cut the rectangle into three equal strips.

   Time: PT15M

9. Prepare Cinnamon Filling

   In a small bowl, whisk together 160 g light brown sugar, 8 g ground cinnamon, and a pinch of salt.

   Time: PT5M

10. Butter and Cream the Strips

    Spread 56 g softened butter evenly over each dough strip. Brush each strip with a thin layer of heavy cream (about 1 Tbsp per strip) to fill gaps.

    Time: PT5M

11. Add Filling and Roll Strips

    Sprinkle the cinnamon‑sugar mixture evenly over the buttered strips, pressing gently. Roll each strip tightly into a cinnamon roll shape.

    Time: PT10M

12. Form the Braided Ring

    Pin the three rolls together at one end. Braid by pulling the middle strip over the rightmost, then the new middle over the left, repeating until a full braid forms. Bring the two ends together, braid the junction, and shape into a circular ring on a parchment‑lined baking sheet.

    Time: PT10M

13. Second Rise

    Cover the braided cake with a towel and let rise for 45‑60 minutes, until puffed.

    Time: PT45M

14. Preheat Oven

    Preheat the oven to 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

15. Egg Wash and Bake

    Brush the entire surface (inside and out) with an egg wash (1 beaten egg mixed with a splash of milk). Bake in the center of the oven for 20‑30 minutes, checking at 20 minutes. Remove when the crust is deep golden brown.

    Time: PT27M

    Temperature: 350°F

16. Post‑Bake Cream Brush

    Immediately brush the hot cake with the remaining 2 Tbsp heavy cream to soften the crust and add richness.

    Time: PT5M

17. Cool

    Let the cake rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 2 hours) before frosting.

    Time: PT2H5M

18. Prepare Cream Cheese Frosting

    In a bowl, beat together 115 g softened cream cheese, 56 g softened butter, and 5 g lemon juice until fluffy. Add a splash of vanilla extract and 10 g corn syrup. Gradually sift in 240 g powdered sugar, mixing on low. Add whole milk a tablespoon at a time until the frosting reaches a pourable but thick consistency.

    Time: PT10M

19. Ice the Cake

    Drizzle or spread the cream cheese frosting evenly over the cooled cake, allowing it to coat the sides and fill any gaps. Let the frosting set for about 30 minutes.

    Time: PT30M

20. Add Sprinkles

    Scatter colored sugar sprinkles over the set frosting for a festive look.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g