King Cake
Cuisine: Creole
  • For the brioche:
  • 2¼ tsps. yeast
  • 1¼ cup warm milk (110 degrees)
  • ¼ cup melted butter
  • 1 large egg
  • ¼ cup white sugar
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. dark rum (or bourbon)
  • 3½ cups all purpose flour sifted
  • several gratings of nutmeg
  • 1 tsp. cinnamon
  • For the filling:
  • Melted butter for spreading on dough, about 2 tablespoons
  • 1½ cups chopped & toasted pecans
  • 1 cup Fig preserves
  • 1 tsp. vanilla extract
  • Zest from one small lemon
  • ⅔ cup brown sugar
  • 1 tsp. cinnamon
  • Pinch of salt
  • For the egg wash:
  • 1 egg beaten
  • 1 tablespoon milk or cream
  • For the glaze:
  • ½ cup powdered sugar
  • 1 tsp. dark rum
  • enough milk or cream to make a paste that can be drizzled over the finished product
  • Pearl lustre powder (optional)
  • purple, green and gold glitter
  1. For the brioche:
  2. Proof yeast in warm milk.
  3. When it begins to bubble after a few minutes, mix in by hand or in mixer butter, salt, milk, egg, & sugar.
  4. Add spices and salt to flour, sift and add to wet mixture.
  5. Mix till it crawls up the dough hook and is smooth. If you are preparing this by hand beat with a spoon until it coheres and is just a little stretchy.
  6. Let rise for 1 hour or until doubled in volume.
  7. Punch down and roll out into a rectangle about 12 X 18 inches.
  8. Brush the surface with melted butter making sure to take it all the way to the edge.
  9. For the filling:
  10. Combine brown sugar, cinnamon, and lemon zest.
  11. Lightly toast and chop pecans.
  12. Mix vanilla into fig preserves.
  13. Sprinkle the filling evenly over the rolled out dough and add the fig preserves in a line down the middle.
  14. Roll gently and tuck under as you roll.
  15. Let rise again.
  16. Brush with egg wash on the outside.
  17. Put in a 350 degree oven until brown, about 40 minutes.
  18. For the glaze:
  19. Add milk or cream to powdered sugar until you get a drizzalable consistency.
  20. Add lustre powder.
  21. You may drizzle it over the top and let it flow down the sides or evenly brush it over the pastry.
One optional form of prep is to refrigerate the dough overnite for first rising. Punch down and continue as directed for the rest of the prep.
Recipe by The FrangloSaxon Cooks at