Homemade Local King Cake


  • for dough:
  • 1/2 cup low-fat milk (Feliciana’s Best Creamery)
  • 1/8 cup unsalted butter (Feliciana’s Best Creamery)
  • 1/3 cup warm water (110ºF/45ºC)
  • 1 (¼-ounce) envelope active dry yeast
  • 4 tbsp white sugar, divided
  • 1 large egg (Goppelt Farms)
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 1/2 cups all purpose flour
  • 1 cup stone ground rice flour (Bonnecaze Farms)
  • for filling:
  • ~4 Tbsp Sandy’s strawberry jam (Bonnecaze Farms)
  • 4 oz Southern Maids Dairy Creole cream cheese
  • drizzle Lena Farms honey
  • 1 Tbsp unsalted butter (Feliciana’s Best Creamery)
  • for icing:
  • 1 cup confectioners’ sugar
  • 1 Tbsp melted butter, unsalted
  • 1/3 tsp vanilla
  • 1-2 Tbsp milk, to reach desired consistency
  • purple, yellow & green food coloring, optional


For dough:

  1. Heat milk in small saucepan over med. heat, stirring until steaming & small bubbles form around edges, ~5 min. Remove from heat. Stir in butter until fully combined, ~2 minutes. Let cool to room temp., ~15 min.
  2. Stir warm water, yeast, & 1/2 tbsp of sugar in a large bowl. Let stand until foamy, ~10 min.
  3. Add milk mixture, eggs, salt, nutmeg, & remaining 3 1/2 tbsp sugar to yeast mixture. Whisk to combine, ~30 sec.
  4. Gradually beat flour into yeast mixture w/ an electric on medium speed until dough comes together, ~3 min.
  5. Transfer dough onto a lightly floured surface & knead until smooth & elastic, adding flour if needed, 8-10 min.
  6. Place dough in lightly oiled large bowl; turn to coat. Cover w/ damp cloth or plastic wrap; let rise in warm place until doubled in volume, ~1.5 hours
  7. Flour work surface & roll dough into 10×16-inch rectangle, adding flour to surface & rolling pin if needed. Melt 1 tbsp butter. Spread over dough.

for filling:

  1. Mix cream cheese, strawberry jam, & honey. Spread on dough, leaving ~2 in. of space on all but one long side. Starting at long end w/ filling, roll dough into tight log. Bring ends of roll together, pinching seams to form oval-shape.
  2. Transfer seam side down onto rimmed baking sheet lined w/ parchment. Brush egg wash & sprinkle cinnamon sugar on top.
  3. Make cuts 1/3 of the way through cake at 1-inch intervals. Cover w/ plastic wrap or damp towel. Let rise in a warm spot until size doubles, 30-45 min.
  4. Preheat oven to 375ºF. Bake for about 25 minutes, turning tray halfway through.

for icing:

  1. Mix all ingredients together until smooth. Divide between 3 bowls, & dye each bowl a different color.
  2. Use spoon to drizzle each color over warm cake. Best served warm or stored for up to 2 days and reheated.

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