Authentic King Cake Recipe: Traditional Mardi Gras Delight from Junior League Cookbook

King Cake reigns supreme during Mardi Gras season—no bakery treat compares. Master this iconic pastry with our authentic recipe from the Junior League of Lake Charles' cookbook, Marshes to Mansions. Download the printable recipe card here.

Show off your creation! Adorn with Mardi Gras beads and flair, snap a photo, and tag us with #swlamardigras.

Pastry Ingredients:

• 1 Cup Milk
• ¼ Cup Butter
• 2 (.25 ounce) Packages Active Dry Yeast
• 2/3 Cup Warm Water (110°F/45°C)
• ½ Cup White Sugar
• 2 Eggs
• 1 ½ Teaspoons Salt
• ½ Teaspoon Freshly Ground Nutmeg
• 5 ½ Cups All-Purpose Flour

Filling Ingredients:

• 1 Cup Packed Brown Sugar
• 1 Tablespoon Ground Cinnamon
• 2/3 Cup Chopped Pecans
• ½ Cup All-Purpose Flour
• ½ Cup Melted Butter

Frosting Ingredients:

• 1 Cup Confectioners' Sugar
• 1 Tablespoon Water

Instructions:

1. Scald milk, remove from heat, and stir in ½ cup butter. Cool to room temperature. In a large bowl, dissolve yeast in warm water with 1 tablespoon sugar. Let stand until creamy, about 10 minutes.
2. Add cooled milk mixture to yeast. Whisk in eggs, remaining sugar, salt, and nutmeg. Gradually beat in flour, 1 cup at a time, until dough forms. Knead on floured surface until smooth and elastic, 8-10 minutes.
3. Oil a large bowl, place dough inside, turn to coat, cover, and let rise in a warm spot until doubled, about 2 hours. Punch down and divide in half.
4. Preheat oven to 375°F (190°C). Grease or line 2 cookie sheets with parchment.
5. For filling: Mix brown sugar, cinnamon, pecans, and ½ cup flour. Stir in ½ cup melted butter until crumbly.
6. Roll each dough half into a 10x16-inch rectangle. Sprinkle filling evenly, roll tightly like a jelly roll from the wide side. Form into ovals, place on sheets. Cut 1/3-deep slits 1-inch apart. Let rise until doubled, 45 minutes.
7. Bake 30 minutes. Insert plastic baby into bottom while warm. Frost with confectioners' sugar mixed with 1-2 tablespoons water.

Happy Mardi Gras, y'all!