Step 1

Sprinkle the active dry yeast over the warm milk and give it a good mix. Set it aside and let the yeast dissolve and activate, about 3 to 5 minutes.

Step 2

In the stand mixer bowl, add the flour, sugar, and salt. Mix to combine.

Step 3

Once the yeast has dissolved and activated, add it to the flour mixture along with the eggs. Using the hook attachment, mix on medium low speed until the dough roughly comes together. Then increase the speed to medium high and knead the dough until it's smooth, supple, and passes the window pane test.*See notes down below for more details on the window pane test.*

Step 4

Once the dough passed the window pane test, add the softened butter and knead the dough on medium speed until all the butter is absorbed. If you want to quicken this process, you can roughly knead the dough by hand to help incorporate the butter, then finish kneading it with the stand mixer until completely absorbed.

Step 5

Round the dough into a ball and transfer it into a clean bowl. Cover and let the dough proof in a warm area until doubled, about 1 hour.

Step 6

In a bowl, mix together the brown sugar and cinnamon until well combined. Set aside until needed.

Step 7

Optional - Place the softened butter into a bowl and whisk it vigorously for a couple of minutes until pale and a bit fluffier. Set aside until needed.

Step 8

Prepare a sheet pan lined with parchment paper.

Step 9

Once the dough has doubled, degas it by punching it down and folding the edge to the center. Turn the dough out onto a lightly floured surface.

Step 10

Roll the dough out into a 13 inch by 22 inch (33cm by 56cm) rectangle. Lightly dust with flour if needed.

Step 11

Spread the prepared softened butter evenly across the entire surface of the dough, except for ½ inch around all four edges. It'll be a very thin layer. Sprinkle the cinnamon brown sugar mixture as evenly as possible onto the buttered area. Make sure to use all of it. Then firmly press the cinnamon sugar into the butter using the palm of your hand.

Step 12

Using a sharp knife, cut the dough in half, lengthwise, so that there's two long rectangles. Working with the top half of the dough first, roll the dough upwards from the middle (where the dough was cut) towards the edge where the dough is clean. Pinch together the entire edge to seal the seam. Also pinch together the ends to seal the entire log. Repeat the same with the bottom half of the dough, except roll the dough downwards towards clean edge.*Refer to the post for step by step photo reference.*

Step 13

Now you have two logs. Intertwine the two logs to make a rope and connect the rope at the ends. Transfer the braided dough onto the prepared sheet pan. Adjust the placement to keep the dough round or an oval shape. Let the dough proof in a warm area until nearly doubled, about 45 minutes to 1 hour. *We recommend proofing in the oven with the lights on, but if you're proofing in an open space, like your kitchen counter, make sure to cover the king cake with some cling wrap to prevent the dough from drying out.*

Step 14

Once the king cake dough looks nearly doubled, preheat the oven to 350°F (180°C). When the oven comes to temperature, bake the king cake for 30 minutes or until the outside is golden brown and the interior temperature registers 190°F (88°C).

Step 15

Remove from the oven and allow it to come completely before icing and decorating.

Step 16

Place the softened cream cheese into the stand mixer bowl. Give it a mix on medium speed with the paddle attachment. Add the powdered sugar and mix on medium low speed until well incorporated. Scrape down the sides as needed. Add the vanilla extract and increase the speed to medium. Mix for 3 to 5 minutes. Set aside until needed.

Step 17

Optional - Once the king cake has completely cooled, choose a spot on the bottom side of the king cake and poke a hole. Insert the king baby. You may need to push it further into the king cake to help keep it secure. This is a tradition in Louisiana, but totally optional. When the king cake is served, whoever gets the baby is said to be lucky and also usually the one who has be bring the next king cake. Do make sure to caution your guests when you serve the king cake to watch out for the baby!Alternatively, you can skip the baby or simply place the baby on top of the icing to finish the look.

Step 18

Slather on the prepared cream cheese icing all over the top side of the king cake and sprinkle the decorating sugar onto the icing, alternating between yellow, green, and purple.

Step 19

Cut the king cake into slices to serve for a large party or cut as you go to keep the king cake moist inside. We also recommend briefly heating each slice in the microwave for about 10 seconds to get the best texture.