Joy the Baker's Pull Apart King Cake

A cinnamon sugary sinful delight

by

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2 ½ Tsp. Active Dry Yeast

2 Tbsp. Warm Water

1 Pinch Sugar

4 ½ Cups All-purpose flour

⅓ Cup Granulated Sugar

¾ Tsp. Salt

3 Oz. Unsalted Butter, softened

½ Cup Whole Milk, lightly warmed

¼ Cup Warm water

3 Large Eggs, room temperature, beaten to combine

2 Tsp. Pure Vanilla Extract

1 ½ Cups Granulated Sugar

3 Tsp. Ground Cinnamon

½ Tsp. Fresh Ground Nutmeg

3 Oz. Unsalted Butter, melted

1 ½ Cups Powdered Sugar

2 Tbsp. Whole Milk

1 Pinch Salt

1 Splash Pure Vanilla Extract

Yellow, Purple, and Green Sprinkles

1 Plastic Baby or feve

desserts

From the spirited New Orleans kitchen of Joy Wilson, better known as Joy the Baker, a playful twist on a traditional king cake—perfect for keeping the whimsical and wonder of Mardi Gras alive at home this year! 

Method:

1. In a small bowl whisk together yeast, warm water, and a pinch of sugar. Allow the mixture to foam to life, about 5 minutes.

2. In the bowl of a stand mixer combine 4 cups flour, sugar, salt, softened butter, warm milk and water, eggs and vanilla extract.

3. Add the yeast mixture.

4. Stir the mixture with a wooden spoon or spatula until it combines into a shaggy dough.

5. Place a dough hook on the stand mixer and mix the dough on low speed until it begins to combine. Gradually add the remaining cup of flour until the dough forms a cohesive ball around the dough hook. The dough should have enough flour to pull away from the sides of the bowl and have enough liquid to feel moist but not sticky.

6. Knead the dough on a clean counter for 10 turns to ensure the dough is well combined and springs back to the touch.

7. Place the dough is a large, lightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.

8. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside.

9. Melt butter. Set aside.

10. Lightly grease and flour a 10-inch cast iron skillet and line a rimmed baking sheet with parchment paper.

11. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long... that’s okay. Just roll so that it’s just less than 1/2-inch thick.

12. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar but you’re doing it right.

13. Slice the dough into squares about 2 1/2-inches each. Carefully stack 5 or 6 of the sugar squares on top of one another. 

14. Place a 1-cup ramekin in the center of the greased cast iron. Carefully place stacks of dough around the ramekin so they stand up but loosely fan. Continue placing each stack around the ramekin until the entire ring is stacked with dough. Place a clean kitchen towel over the pan and allow to rest for 15 minutes while you preheat the oven. 

15. Place racks in the upper third and center of the oven and preheat oven to 375 degrees F. Place the parchment-lined baking sheet on the center rack. Remove the towel from the cake and place in the oven above the baking sheet to catch any sugary drips that might come from the cast iron. 

16. Allow to bake for 26 to 30 minutes until golden and bubbling. Remove from the oven and allow to rest until the cake is cool enough to remove the center ramekin.

17. Whisk together powdered sugar, milk, salt and vanilla to a pourable stream. Drizzle over cooled cake and top with yellow, green, and purple sprinkles. Add a baby and share with many.

joythebaker.com