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Linda Fisher's King Cake with Streusel Filling and Caramel Icing

I haven't made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. I've never known anyone to make one because all bakeries and even grocery stores have good ones.


  • 2 (1/4 ounce) packages active dry yeast
  • 1/3 cup warm water (about 110 degrees F)
  • 6 tablespoons margarine (or butter or low-fat spread), plus 1/2 cup chilled margarine cut into small cubes, divided
  • 2 cups granulated sugar, divided
  • 3/4 cup milk
  • 1 teaspoon salt
  • About 6 3/4 cups flour, divided
  • 3 eggs, at room temperature and lightly beaten
  • 1 tablespoon vegetable oil, plus oil for mixing bowl
  • 1/2 cup plus 2 tablespoons light brown sugar, divided
  • 1 1/2 tablespoons ground cinnamon
  • Yellow, green and purple (or red and blue to make purple) food coloring
  • 1/3 cup evaporated milk
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • King cake baby or bean to insert in cake, optional


  1. Dissolve yeast in warm water; let sit 10 minutes.
  2. Meanwhile, melt 6 tablespoons margarine and 1/2 cup granulated sugar in milk over low heat; let cool to lukewarm.
  3. In a large bowl, sift salt with 6 scant cups flour. Make a well in center and add eggs, milk mixture and yeast.
  4. With a wooden spoon or your hands, mix ingredients until they form a dough; if batter-like, thicken with 1/4 to 1/2 cup more flour. Knead dough in bowl 10 to 15 minutes. Form into a ball and grease surface with 1 tablespoon oil.
  5. Place in a large lightly-oiled bowl, cover, and let rise until doubled in size, about one hour.
  6. Meanwhile, make filling: In a bowl, combine 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 tablespoons flour and cinnamon. With a pastry cutter or fork, cut in 1/2 cup cold margarine until mixture looks like wet sand; set aside.
  7. Place risen dough on a lightly floured surface; roll out to an 18 x 10-inch rectangle. Parallel to each 18-inch side, about one inch from edge, sprinkle a two-inch band of filling, using it all. Roll up each 18-inch side until the two rolls meet in center. With a knife, cut lengthwise between rolls to form two ropes. To seal in filling, pinch dough shut along lengthwise edges. With ropes parallel, start at the center and work outward to make one long rope by folding the ropes over one another. Shape rope into roughly an 18-inch x 12-inch oval; tuck one open end inside the other. Carefully transfer oval to a wax paper-lined cookie sheet, lifting dough with one hand at tucked ends and the other on opposite side of oval; reshape if needed.
  8. Cover and let rise until doubled, about one hour.
  9. Bake in a 350 degrees F oven until golden brown, 15 to 20 minutes, turning pan after 10 minutes.
  10. Let cool while making colored sugar and icing. For colored sugar, place 1/3 cup granulated sugar in each of three bowls. To one bowl, add three drops or more food coloring to achieve desired color; mix well. Repeat for green and purple sugar.
  11. For icing, bring to boil evaporated milk with two tablespoons brown sugar; stir often. Remove from heat. Gradually add confectioners' sugar; mix until smooth and add vanilla extract. Working on a small section at a time, spread icing over part of cake and decorate that part with colored sugars. If using, hide baby or bean in bottom of cake.

Yield: 1 large cake or about 40 servings

Posted by Keplerkid at Recipe Goldmine on 1/27/2002 9:34 pm.

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