Photograph by Randy Krause Schmidt | Recipe courtesy of Alyx Abreu of Arnaud’s Restaurant, New Orleans
This classic king cake, the cover of our January/February 2026 issue, encapsulates the spirit of Mardi Gras in every way.
Arnaud’s King Cake
Makes 10 to 12 servings
Ingredients
DOUGH
- 1 cup whole milk, warm, plus more for brushing
- 2½ tablespoons sugar
- 1 tablespoon active dry yeast
- 5 cups plus 7 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- ¾ teaspoon vanilla extract
- 3 eggs
- 1 egg yolk
- ¾ cup buttermilk
- 1 cup unsalted butter, room temperature
FILLING
- 4 to 5 tablespoons unsalted butter, melted
- ¾ cup sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
ICING
- 6 ounces cream cheese, softened
- 1½ cups confectioners’ sugar
- 1 tablespoon whole milk
- ½ to 1 teaspoon kosher salt
- Green, yellow, and purple sanding sugar
Instructions
- For dough: In a small bowl, combine milk, sugar, and yeast. Let stand until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with a hook attachment, combine flour, salt, vanilla, eggs, egg yolk, and buttermilk. Add bloomed yeast mixture and mix on a low speed until a shaggy dough forms. Increase speed to medium-low and beat until dough pulls away from side of bowl, about 10 minutes.
- With mixer on low speed, gradually add butter, 1 tablespoon at a time, letting butter fully incorporate before adding more. Continue to beat dough until smooth and elastic.
- Gently pull dough into a rough ball shape and place in a greased bowl; cover and let rest at room temperature for 30 minutes.
- Fold dough, cover again, and let rest in refrigerator for 3 to 4 hours.
- Turn chilled dough out onto a lightly floured surface. Roll dough to an 18x12-inch rectangle, about ½ inch thick, with one long side facing you. Line a rimmed baking sheet with parchment paper.
- For filling: Brush dough with melted butter. In a small bowl, combine sugar, cinnamon, and salt. Sprinkle mixture evenly over dough. Or use jam, chocolate, or whatever moves you.
- Fold dough in half lengthwise; fold in half again. Using a rolling pin, roll dough lengthwise to slightly flatten the layers. Cut dough in half lengthwise so you are left with two similarly sized portions. Twist portions around each other and then form into an oval, tucking the edges of the dough underneath. Place on prepared baking sheet.
- Cover with plastic wrap and let proof in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
- Preheat oven to 350°.
- Brush the dough with milk.
- Bake until bread is deep golden brown and a digital thermometer inserted into the center registers 210°, 40 to 45 minutes.
- For icing: In a medium bowl, combine cream cheese, confectioners’ sugar, milk, and salt, stirring until smooth (add more milk if needed). Spread onto cooled cake. Top with green, yellow, and purple sanding sugar. Don’t forget the baby!
