Mardi Gras Royal King Cake


What you'll need



In a mixing bowl, mix together 2 lbs, 4 oz water to 6 oz instant dry yeast until dissolved. Add the mixture to 6 lbs, 4 oz Dawn Exceptional® Danish Mix in large mixing bowl using a dough hook. Mix 1 minute on low speed, then mix for 15 minutes at medium speed. Let rest for approximately 1 hour or until dough has doubled in size. Divide the dough into desired weights and let rest covered for 15 minutes. Sheet out dough and brush with cooking oil. Add Dawn Cinnamon Smear. Fold together in a “three-way book fold” and roll out to get more length. Cut into 3 equal size pieces using a pastry wheel. Braid dough and stretch length. Stretch strips 20-22” long. Place end to end making a large oval shape. Be sure to seal two ends together tightly. Pan dough in lined sheet pan. Do not allow sidewalls to touch. Proof until almost doubled in size.


Bake at 325°F approximately 18-22 minutes. Cool.


Finish with warm Dawn® All Purpose White Roll & Donut Icing and garnish with sanding sugars.

Additional Info

Fun Facts

Fat Tuesday is one week from today, and many bakeries throughout North America celebrate by creating delicious, calorie-filled treats for their customers to indulge in before Lent begins. While there are many delicious desserts for Fat Tuesday throughout the world, parts of the U.S. and Canada keep their shelves filled with at least one item on Fat Tuesday: King Cake. King Cake is a traditional dessert prepared for Mardi Gras. It is believed that the tradition of the King Cake came from France to New Orleans in the 1870s. The cake is prepared with Danish mix and yeast, decorated with white icing and yellow, green, and purple sanding sugars, and has a plastic toy baby baked inside to represent Christ showing himself to the world. The person who receives the slice of King Cake with the plastic baby is considered “King” for the day. King Cakes can be found primarily in bakeries throughout the south, especially near the Gulf Coast.
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Mardi Gras Royal King Cake

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