why make this recipe
Mini King Cakes are a delightful treat that celebrate the Mardi Gras season. Their small size makes them perfect for sharing and enjoying at gatherings. These cakes are not only fun to prepare but also offer a delicious combination of flavors with a sweet glaze and colorful sugar topping. Making these mini cakes is a great way to get into the festive spirit, and they are sure to impress your family and friends.
how to make Mini King Cakes
Ingredients:
- 1/3 cup warm milk (110-120F)
- 3 tablespoons granulated sugar
- 1/4 oz yeast
- 1 cup plain yogurt (Greek or regular, preferably not fat-free)
- 2 tablespoons melted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange or lemon zest
- 3 cups whole grain flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons softened butter (for filling)
- 3 tablespoons brown sugar
- 3/4 teaspoon cinnamon
- 1 1/2 cups powdered sugar (for glaze)
- 1-3 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 6 tablespoons colored sugar (purple, green, and gold)
Directions:
- In a small bowl, stir together warm milk, sugar, and yeast. Set aside for 5-10 minutes.
- In a medium bowl, mix yogurt, melted butter, egg yolks, vanilla extract, and orange zest. Add the yeast mixture.
- In the bowl of a stand mixer with a dough hook, combine the flour, nutmeg, and salt. Stir.
- Add the yogurt-yeast mixture to the flour mixture. Stir until combined, pushing down the sides a few times.
- Knead with the dough hook for about 5 minutes.
- Meanwhile, lightly oil the inside of a mixing bowl.
- Place the dough in the bowl and cover with a towel. Let it rise until doubled in size, about 90 minutes.
- Once ready, punch down the dough and roll it into a large rectangle, about 18×12 inches. Spread with softened butter, brown sugar, and cinnamon. Roll and cut into 12 pieces.
- Shape each piece into a circle and place them on a parchment-lined baking sheet. Set aside for 25-45 minutes until they have nearly doubled in size.
- Preheat the oven to 375F.
- Bake the mini king cakes for 12-16 minutes until they are lightly golden. Allow to cool.
- In a bowl, mix powdered sugar, a tablespoon of milk, and vanilla. Add more milk if needed to make the glaze.
- Drizzle the glaze over the cooled king cakes and sprinkle with colored sugar. Enjoy!
how to serve Mini King Cakes
Serve Mini King Cakes warm or at room temperature. They can be offered on a festive platter at celebrations or paired with tea or coffee for a delightful snack. The colorful sugar on top adds a fun element, making them perfect for parties or family gatherings.
how to store Mini King Cakes
To store Mini King Cakes, place them in an airtight container at room temperature. They are best enjoyed within a few days. If you need to keep them longer, you can freeze them. Wrap each cake individually in plastic wrap and place them in a freezer bag. Thaw them at room temperature before serving.
tips to make Mini King Cakes
- Ensure your milk is at the right temperature (110-120F) to activate the yeast properly.
- Allow enough time for the dough to rise; this helps achieve a light and fluffy texture.
- Don’t skip the colored sugar! It adds festive flair to your Mini King Cakes.
- Experiment with different flavors of zest, like lemon or lime, to customize the taste.
variation
You can add chocolate chips or chopped nuts to the filling before rolling the dough for added flavor. Another variation is to use a cream cheese filling instead of the brown sugar and cinnamon mix.
FAQs
Can I use regular flour instead of whole grain flour?
Yes, regular all-purpose flour can be used, but whole grain flour adds a nice texture and flavor.
How long do these cakes last?
Mini King Cakes will stay fresh for about 3 days at room temperature if stored in an airtight container.
Can I make these cakes ahead of time?
Absolutely! You can make the dough a day in advance and refrigerate it. Just let it come to room temperature before rolling it out to bake.
Mini King Cakes
Ingredients
Method
- In a small bowl, stir together warm milk, sugar, and yeast. Set aside for 5-10 minutes.
- In a medium bowl, mix yogurt, melted butter, egg yolks, vanilla extract, and orange zest. Add the yeast mixture.
- In the bowl of a stand mixer with a dough hook, combine flour, nutmeg, and salt. Stir.
- Add the yogurt-yeast mixture to the flour mixture. Stir until combined, pushing down the sides a few times.
- Knead with the dough hook for about 5 minutes.
- Meanwhile, lightly oil the inside of a mixing bowl.
- Place the dough in the bowl and cover with a towel. Let it rise until doubled in size, about 90 minutes.
- Once ready, punch down the dough and roll it into a large rectangle, about 18×12 inches.
- Spread with softened butter, brown sugar, and cinnamon. Roll and cut into 12 pieces.
- Shape each piece into a circle and place them on a parchment-lined baking sheet.
- Set aside for 25-45 minutes until they have nearly doubled in size.
- Preheat the oven to 375F.
- Bake the mini king cakes for 12-16 minutes until they are lightly golden. Allow to cool.
- In a bowl, mix powdered sugar, a tablespoon of milk, and vanilla. Add more milk if needed to make the glaze.
- Drizzle the glaze over the cooled king cakes and sprinkle with colored sugar. Enjoy!