Mardi Gras King Cake

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Mardi Gras King Cake



  • 2 packages active dry yeast
  • 1/2 cup warm water (115º to 120º F)
  • 2 teaspoons granulated sugar, plus 1/2 cup
  • 4 cups all-purpose flour, plus 1/2 cup
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon grated lemon peel
  • 1/2 cup warm milk
  • 1/2 cup butter or margarine, softened
  • 5 egg yolks
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 miniature plastic doll or large bean

Cream Cheese Filling



Combine yeast with warm water and 2 teaspoons granulated sugar in small cup. Let stand 10 minutes or until yeast bubbles up.

Combine flour, salt, cinnamon and remaining 1/2 cup sugar. Stir in yeast mixture, lemon peel, milk, butter, egg yolks, TABASCO® Green Sauce and lemon juice. Beat until dough forms a soft ball. On lightly floured surface, knead dough, gradually adding remaining 1/2 cup flour. Knead 5 minutes until dough is smooth. Place dough in large, greased bowl. Cover; let rise in warm place about 1 hour or until dough is doubled in size.

Punch down dough. Roll out into a rectangle (about 20 in. x 15 in.) on a lightly floured surface.

Combine cream cheese, TABASCO® Green Sauce, maple syrup (or honey) and cinnamon in small bowl until well blended and smooth. Spread cream cheese mixture evenly on dough, leaving 1-inch borders.

Preheat oven to 375° F.

Roll up long side of dough rectangle into a cylinder. Twist dough into a ring and pinch edges together to seal. Cover; let rise in warm place, 20 to 30 minutes or until doubled in size.

Bake 30 minutes or until golden brown. Cool completely on wire rack.

Insert doll or bean into side of cake.

Combine confectioners’ sugar, lemon juice and TABASCO® Green Sauce in small cup; stir until well blended. Spread over cake. Sprinkle cake with purple, gold and green sugars.

Makes 12 servings.

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