Make Adorable Mini-King Cakes!

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Make your own King Cake just like the ones at Ralph’s on the Park!

Dough: 2/3 Cup Buttermilk, 2 1/2 teaspoons dry yeast, 4 egg yolks, 3 3/4 cups flour, 1 whole egg, 1/4 cup sugar, 6 tablespoons melted butter.

Cinnamon Spread: 1 cup softened butter, 2/3 cup sugar, 1/4 cup powdered cinnamon

White Chocolate Sugar Glaze: 1 1/2 cups powdered sugar, 2 1/4 tablespoons hot water, 1/4 teaspoon Vanilla Extract, 4 ounces white chocolat

Strawberry Preserves: 2 1/2 cups Sugar 1/2 tablespoon lemon juice

Cream Cheese Icing: 1 cup cream cheese, 1 cup butter, 1 pound powdered sugar, 1/4th cup milk, 1/2 teaspoon lemon zest.



For the dough: Heat buttermilk until it feels warm to the touch. Whisk in yeast and let dough rest for 5 minutes. Add egg yolks, whole eggs, sugar and melted butter  whisk smooth. Add flour and salt; mix with dough hook until just combined. Let dough rest for 10 minutes then continue to mix on low/medium speed for 8 minutes. Transfer dough ball to a large bowl that has been lightly coated with vegetable oil. Lightly coat top of the dough ball with oil then cover with plastic wrap to prevent it from drying. Leave dough out at room temperature for 1 hour then refrigerate overnight.


To assemble the king cake: Roll dough into a rectangle about a ½ inch thick. Apply a thin layer of cinnamon spread onto dough. Fold dough in half lengthwise then gently press down to seal. Cut dough into 3 strips and braid. Stretch the dough strips slightly before making the braid and before forming the circle. Take dough braid and make a circle. Working on a sheet pan, fold and pinch the ends of the braid to close the circle. Tent formed king cake with plastic wrap, let dough proof until doubled in size. Approximately 2 hours.