New Orleans Mardi Gras King Cake with Bavarian Cream
Prep Time: 45 mins
Cook Time: 30 mins
Additional Time: 1 hr 30 mins (rising & chilling)
Total Time: 2 hrs 45 mins
Servings: 12
Yield: 1 large king cake
Ingredients
For the Dough:
- ¾ cup warm whole milk (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 4 cups all-purpose flour, divided
For the Bavarian Cream Filling:
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ½ cup heavy whipping cream
For the Glaze:
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
For Decoration:
- Purple sanding sugar
- Green sanding sugar
- Gold sanding sugar
- 1 small plastic baby (optional)
Directions
- Warm the milk to 110°F in a small bowl. Sprinkle yeast over milk and let stand until foamy, about 5 minutes.
- In a large mixing bowl, combine sugar, eggs, melted butter, salt, and nutmeg. Stir in the yeast mixture.
- Gradually add 3 ½ cups flour, mixing until a soft dough forms. Turn onto a lightly floured surface and knead, adding remaining flour as needed, until smooth and elastic, about 8–10 minutes.
- Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, prepare the Bavarian cream. Heat milk in a saucepan over medium heat until steaming but not boiling.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour hot milk into egg mixture while whisking constantly.
- Return mixture to saucepan and cook over medium heat, stirring continuously, until thickened, about 3–5 minutes.
- Remove from heat and stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
- In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the chilled custard to create Bavarian cream. Keep refrigerated.
- Punch down risen dough and roll into a large rectangle (about 10×20 inches).
- Spread Bavarian cream evenly down the center of the dough, leaving a border along the edges.
- Fold dough lengthwise over filling and pinch seams to seal. Shape into a ring on a parchment-lined baking sheet, sealing ends together.
- Cover loosely and let rise until slightly puffed, about 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake in the preheated oven until golden brown, about 25–30 minutes. Remove and cool completely on a wire rack.
- Whisk powdered sugar, milk, and vanilla together until smooth. Drizzle glaze over cooled cake.
- Immediately sprinkle purple, green, and gold sugars in alternating sections.
- Insert plastic baby into the bottom of the cake before serving.
Enjoy this traditional Mardi Gras treat filled with rich, silky Bavarian cream and topped with festive Louisiana colors!