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Sourdough King Cake

A warm, sweet, and festive bread made with sourdough starter and a rich cinnamon filling, perfect for Mardi Gras celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Brunch, Dessert
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 250 grams warm water Ensure it is warm
  • 200 grams sourdough starter, active and bubbly The starter should be well-fed
  • 100 grams organic cane sugar For sweetness
  • 2 pieces organic eggs, room temperature Let them sit out before use
  • 1/2 cup unsalted butter, room temperature Softened for easier mixing
  • 10 grams sea salt
  • 1 teaspoon vanilla extract
  • 650 grams organic bread flour Essential for structure
Cinnamon Filling
  • 1 cup brown sugar For the filling
  • 4 tablespoons butter, room temperature For spreading
  • 1 tablespoon cinnamon For flavor
Icing
  • 1 cup powdered sugar For icing
  • 1 teaspoon to 1 tablespoon whole milk To achieve desired consistency
Toppings
  • purple, gold, and green sprinkles For decoration

Method
 

Preparation
  1. Ensure your sourdough starter is active and bubbly.
  2. In a small mixing bowl, combine the warm water and sourdough starter.
  3. In a separate bowl, sift together the flour and salt.
  4. In a large mixing bowl, cream together the butter, vanilla, and sugar until light and fluffy using a hand mixer.
  5. Add the eggs and blend them in well.
  6. Add in the warm water and sourdough starter mixture and blend until smooth.
  7. Incorporate the flour and salt, kneading until a rough dough ball forms.
  8. Let the dough rest for one hour.
  9. After resting, stretch and fold the dough to form a smooth ball.
  10. Let the dough rise at room temperature, covered, for about 2 hours or until almost doubled in size.
  11. For a longer fermentation, refrigerate the dough overnight after the rise.
Filling & Shaping
  1. Prepare the cinnamon filling by mixing together the butter, sugar, and cinnamon with a hand mixer.
  2. Line a large baking pan with parchment paper and sprinkle it with flour.
  3. Remove the dough from the bowl and place it on a floured surface, stretching it to a rectangle approximately 15x10 inches.
  4. Spread the cinnamon filling evenly over the dough.
  5. Tightly roll up the dough along the longer side into a log shape.
  6. Transfer the log to the parchment-lined baking pan and shape it into a circle, attaching the ends.
  7. Let the shaped dough rise for 1 to 2 hours, depending on the warmth of your home.
Baking
  1. Preheat the oven to 375°F (190°C).
  2. Bake the cake for 40 minutes or until golden brown.
  3. Baste the cake with any leaked filling halfway through baking.
  4. Allow the cake to cool for 2 to 3 hours before icing.
Icing & Serving
  1. Mix the icing by combining the powdered sugar with milk until smooth and spreadable.
  2. Spread or drizzle the icing over the cake while still wet, then add sprinkles.

Notes

Store the cake wrapped in foil at room temperature for up to 2 days. In the fridge, it will last for 5 days. For freezing, wrap slices in plastic and store in a freezer bag for up to 3 months. Avoid freezing with icing.