Rheinlander Bakery’s King Cake

  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 45 mins


1/4cup whole milk
1/4cup sugar
1/2teaspoon salt
1 1/4 sticks cold, unsalted butter, cut into small pieces
1package (.25-ounce) active dry yeast
1/4cup warm water (105F to 115F)
1/8teaspoon mace
1/8teaspoon cardamom
2 1/4cups all purpose flour
2 eggs,beaten
1 Plastic trinket
1/2cup sugar
1 1/2teaspoons ground cinnamon
1/3cup unsalted butter, softened
Glaze and Sugars:
1 1/3cups powdered sugar
1teaspoon vanilla extract
1/2teaspoon lemon extract
1tablespoon Water
Green, gold and purple sugar, optional


  1. Heat milk in a small saucepan until it steams; remove from heat. Add sugar, salt and butter, stirring until butter is melted. Let cool to lukewarm. In a large bowl, sprinkle yeast over warm water. Stir to dissolve and let stand until frothy. Add milk mixture to yeast mixture.
  2. Combine mace, cardamom and flour.
  3. Add eggs and 1 1/2 cups flour mixture to milk mixture; stir with a wooden spoon until smooth. Add remaining flour mixture. Stir until dough is smooth and pulls away from the side of the bowl.
  4. Turn dough out onto a lightly floured surface. Knead about 4 minutes, until a small piece of dough stretches, without tearing, to form a thin windowpane. If it tears, the gluten has not developed; continue kneading. Place dough in an oiled bowl. Loosely cover with a cloth or plastic wrap and let rise until doubled in size, about 1 hour in a warm room. Punch dough down, cover and refrigerate overnight.
  5. To prepare filling, combine sugar and cinnamon.
  6. Roll dough into a 6 x 24-inch rectangle. Spread butter over dough and sprinkle with cinnamon mixture. Fold dough over the filling and roll up tightly, forming a long rope and leaving seam side down. Form roll into a circle, placing one end inside the other to hide the seam; pinch to seal. Place on a baking sheet and let rise, loosely covered with a cloth or plastic wrap, until doubled in bulk, about 45 minutes.
  7. Preheat oven to 350F.
  8. Bake cake 30 to 35 minutes, until golden brown. Cool on wire rack. When cake has cooled, make a slit in the bottom and insert trinket, so it does not show.
  9. To prepare glaze, combine powdered sugar and extracts. Drizzle in enough water, while whisking, to make a thin icing. Spoon icing over cake. Decorate cake with alternating bands of purple, green and gold sugars.

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 340
  • Fat 16g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 70mg
  • Sodium 240mg
  • Potassium 55mg
  • Carbohydrate 45g
  • Fiber 1g
  • Sugars 26g
  • Protein 4g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 8%