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Mini King Cakes for Mardi Gras (From Scratch)

Heather Baird
This Mini King Cakes recipe makes three festive 6-inch versions of the New Orleans Mardi Gras classic. Soft yeast dough is filled with a rich cinnamon-sugar butter mixture, sprinkled with toasted walnuts, shaped into small rings, baked until golden, and finished with glaze and traditional purple, green, and gold sanding sugars.
Please note that this recipe uses instant yeast for a quick and easy dough, and also calls for nonfat dry milk powder. The powder enriches the flavor and promotes browning.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
2 hours rise time 2 hours
Total Time 2 hours 55 minutes
Course Bread, Dessert
Cuisine New Orleans, Southern United States
Servings 3 mini cakes

Equipment

  • parchment paper
  • baking sheets
  • 6 inch cake pans optional
  • Toy Mardi Gras Baby optional (3, one for each cake)

Ingredients
 
 

Dough

  • 1/2 cup unsalted butter melted
  • 3/4 cup lukewarm whole milk
  • 2 large eggs + 1 egg yolk reserve egg white for egg wash
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup nonfat dry milk powder
  • 1 teaspoon fine grain sea salt
  • 2 1/2 teaspoons instant yeast
  • 1 teaspoon vanilla extract

Cinnamon Walnut Filling

  • 1/2 cup unsalted butter very soft
  • 1/2 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted walnuts chopped

Glaze

  • 2 cups confectioners’ sugar
  • pinch fine grain salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk plus more if needed to thin
  • 1/4 cup sanding sugars purple, green, and gold

Instructions
 

Make the dough:

  • Place all dough ingredients in the order listed in the bowl of a stand mixer fitted with the paddle attachment. Mix together until a shaggy dough forms.
  • Switch to the dough hook. Knead until a soft, smooth dough forms, about 5 minutes with a timer set. The dough should be elastic and slightly tacky.
  • Transfer to a lightly greased bowl, turn once to coat, cover with greased plastic wrap, and let rise for about 1 hour. (See recipe notes for proofing tip) The dough will puff but may not double.

Prepare the filling:

  • In a bowl, mix the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla until smooth. Set aside. Toast walnuts in a dry skillet until fragrant; cool and chop.

Shape the dough:

  • Turn dough onto a lightly floured surface and roll or pat into a 30-inch-long rectangle, about 6 inches wide.
  • Spread the cinnamon-sugar butter evenly over the dough. Sprinkle chopped toasted walnuts evenly over the filling.
  • Brush the long edges of the dough with egg wash and fold each edge towards the center, overlapping one edge of the dough slightly over the other (see video) and completely encasing the filling. Press gently to seal.
  • Cut dough into three 10-inch lengths. Stretch each piece gently to 12 inches. Pinch the ends of each length to seal in the filling (be thorough with this step, or the filling may spill out during baking). Form into rings by bringing the ends together, then fold one end slightly over the other and tuck underneath to secure.
  • Place rings on parchment-lined baking sheets (or in 6-inch cake pans). Cover loosely and let rise 45–60 minutes, until puffy.
  • Preheat oven to 350°F. Beat reserved egg white with 1 tablespoon water and brush over the rings. Bake 30-35 minutes, or until golden brown and fragrant. Cool completely.

Make the glaze

  • Stir together confectioners’ sugar, salt, vanilla, and milk until thick but pourable.
  • Spoon glaze over cooled cakes and immediately decorate with sanding sugars.

Notes

Oven Proofing: Preheat your oven to 170°F and then turn it off. Wait 5 minutes, then place the covered bowl of dough in the oven to proof. This will yield a soft, relaxed dough. Do not expect it to double. It will puff slightly. This dough does much of its final rise while baking. 
Make One Large King Cake: Make one big King Cake by pinching the ends of the 30-inch pastry together and forming into an oval ring. Overlap the two ends and brush lightly with egg wash. Make sure the ends are pinched together well or the filling will escape! See this blog post for method. 
Add a Baby Charm: Insert a plastic baby into the bottom the cakes after baking and cooling, but before glazing, if desired. You can find them at party supply stores and for purchase online.
Special Ingredient: Nonfat dry milk powder improves dough structure and browning. I highly recommend using it. It keeps well in the pantry and is available in the baking aisle at your local grocery store.
Storage: These king cakes stay soft for 2 days when tightly covered at room temperature. Microwave slices for 15-20 seconds for the most delicious texture and flavor.
Keyword buttermilk powder, instant yeast, king cake, king cake from scratch, mini king cakes, new orleans dessert
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