Mardi Gras King Cake

Stages of cooking

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

1. Gather all ingredients. Dotdash Meredith Food Studios
   
2. To make the dough: Heat milk in a small saucepan over medium heat, stirring often, until steaming and small bubbles form around the edges, about 5 minutes. Remove from heat and stir in butter until melted and fully combined, about 2 minutes. Allow mixture to cool to room temperature, about 15 minutes. Dotdash Meredith Food Studios
   
3. Meanwhile, stir together warm water, yeast, and 1 tablespoon of the sugar in a large bowl. Let stand until foamy, about 10 minutes. Dotdash Meredith Food Studios
   
4. Add cooled milk mixture, eggs, salt, nutmeg, and remaining 7 tablespoons sugar to yeast mixture, whisk until combined, about 30 seconds. Dotdash Meredith Food Studios
   
5. Beat flour into yeast mixture, 1 cup at a time, with an electric mixer fitted with dough hook attachment on medium speed until dough comes together, about 3 minutes. Dotdash Meredith Food Studios
   
6. Transfer dough onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed, 8 to 10 minutes. Dotdash Meredith Food Studios
   
7. Place dough in a lightly oiled large bowl; turn to coat. Cover with a damp cloth or plastic wrap; let rise in a warm place until doubled in volume, about 1 1/2  hours. When risen, punch down and divide dough in half. Dotdash Meredith Food Studios
   
8. Return dough to a lightly floured work surface, roll out each half into a 10x16-inch rectangle, dusting work surface and rolling pin with additional flour if needed. Dotdash Meredith Food Studios
   
9. To make the filling: Combine brown sugar, pecans, flour, raisins, and cinnamon in a medium bowl. Pour melted butter on top and mix until crumbly. Dotdash Meredith Food Studios
   
10. Sprinkle filling evenly over dough, about 1 cup per cake, using your hands or a spatula to press into dough. Dotdash Meredith Food Studios
    
11. Starting at one of the long ends, roll each dough rectangle into a tight log. Dotdash Meredith Food Studios
    
12.  Bring the ends of each roll together, pinching the seams together to form 2 individual oval-shaped rings. Transfer each ring, seam side down, onto a large rimmed baking sheet lined with parchment. With scissors, make cuts 1/3 of the way through the rings at 1-inch intervals. Dotdash Meredith Food Studios
    
13. Cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, 30 to 45 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
    
14. Bake both rings in the preheated oven in the upper and lower thirds until golden brown and a toothpick inserted comes out clean, or when a thermometer inserted into the center of the dough reads 190 F, about 25 minutes, rotating sheet trays 180 degrees and top to bottom, halfway through baking to ensure even browning. Some filling might leak out during baking. Dotdash Meredith Food Studios
    
15. Remove cakes and carefully push 1 doll into bottom of each warm cake. Let cool slightly, about 30 minutes. Dotdash Meredith Food Studios
    
16. To make the glaze: Whisk confectioners' sugar and 2 tablespoons water together in a small bowl until smooth, adding remaining 1 tablespoon water if needed to reach desired consistency. Dotdash Meredith Food Studios
    
17. Spread glaze evenly over the tops of both warm cakes. Dotdash Meredith Food Studios
    
18. Sprinkle sanding sugar immediately over glaze if desired. Dotdash Meredith food studios