King Cake

This traditional bready cake, made during carnival season in New Orleans, is made from a rich, brioche-like dough with a buttery cinnamon sugar filling accented with toasted pecans. We bake this celebratory cake in a Bundt pan and finish it with decorating sugars in the signature Mardi Gras colors of purple, green, and gold.

subheading: Cake:

1 cup whole milk

3 large eggs

8 tablespoons unsalted butter, melted and cooled

4 ½ cups (22 ½ ounces) all-purpose flour

½ cup (3 ½ ounces) granulated sugar

2 ¼ teaspoons instant or rapid-rise yeast

1 teaspoon salt

1 ¼ cups pecans, toasted and ground fine

¾ cup packed (5 ¼ ounces) light brown sugar

2 teaspoons ground cinnamon

1 miniature porcelain toy baby, dried bean, almond or pecan (optional)

subheading: Icing:

2 cups (8 ounces) confectioners' sugar

2 to 3 tablespoons whole milk

1 tablespoon each yellow, green, and purple colored decorating sugars

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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