These Mini King Desserts are the proper approach to have fun Mardi Gras, and straightforward to share. As a substitute of only one cake, this scratch-made recipe yields three comfortable, puffy muffins full of cinnamon brown sugar, studded with walnuts, and completed with glaze and glowing sanding sugar.
King cake has all the time been my favourite Mardi Gras deal with (these in a single day beignets are a detailed second!) however yearly, the Carnival season appears to hurry by earlier than I actually get the prospect to take pleasure in it. One minute it’s Epiphany, the subsequent minute it’s Ash Wednesday, and one way or the other I’ve missed the window. Not this yr. This yr, mini king muffins have already occurred – 4 batches to this point! They usually’ll most likely occur once more earlier than Fats Tuesday.
This recipe is a revision of a king cake that already lives right here on the weblog. I reworked this cream cheese model to make three mini king muffins. Besides this time they’re full of cinnamon-brown sugar and toasted walnuts. Every 6-inch cake serves about 4 individuals – or one very hungry occasion reveler who takes Mardi Gras treats critically. (Ahem.)
I examined a number of totally different doughs whereas growing this recipe, together with brioche-style and my favourite kringle dough, however I stored coming again to this one. It originates from the King Arthur Baking web site, with diversifications for shaping and filling. What units it aside and makes it totally different is the blending technique.
No blooming yeast, no sophisticated steps. You’ll merely layer the components – together with instantaneous yeast (necessary, extra on that later) – right into a stand mixer and knead till a comfortable, stretchy dough varieties. It’s environment friendly, dependable, and ideal for dwelling bakers who need bakery-level outcomes with out further fuss. It’s puffy, tender, frivolously candy, and deeply flavorful. The construction is robust sufficient to carry a beneficiant swirl of cinnamon sugar, but comfortable and satisfying to eat.
Make the King Cake Dough
This dough comes collectively rapidly and cleanly. Add the entire dough components to the bowl of a stand mixer within the order listed within the recipe. (Sure, it’s that easy!) Begin mixing with the paddle attachment to hydrate the flour and produce all the pieces collectively right into a shaggy mass. As soon as the dough begins to clump, swap the paddle for the dough hook.
Knead till the dough is easy, elastic, and barely cheesy however not sticky. This may take about 5 minutes on medium-low velocity in a stand mixer. Set a timer to make certain. The dough ought to stretch simply with out tearing. It is a signal that the gluten has developed correctly. If the dough feels tight or stiff, give it one other minute or two of kneading.
Why instantaneous yeast issues: On the spot yeast doesn’t must be dissolved or proofed first, which permits all of the components to be layered collectively without delay. It additionally produces a gentle, managed rise, giving the dough construction and taste. I take advantage of and advocate Saf-On the spot Yeast. Retailer it within the freezer, and it’ll keep recent for greater than a yr!
Let the Mini King Cake Dough Proof
Switch the dough to a frivolously greased bowl, flip as soon as to coat, and canopy.
Professional tip: Use your oven as a proofing field. Preheat the oven to 170°F, then flip it off. Wait about 5 minutes, then place the coated bowl of dough inside and shut the door.
Let the dough proof for 1 hour. It should not double in dimension – this dough is supposed to puff barely, not balloon. Search for a comfortable, relaxed texture.
Make the Cinnamon-Sugar Filling
Whereas the dough proofs, combine collectively the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla till easy and spreadable. Toast the walnuts individually till aromatic, then chop as soon as cooled.
Fill and Form the Mini King Desserts
1. Stretch the Dough
Flip the proofed dough out onto a frivolously floured floor and gently pat it into an extended rectangle about 7 x 30 inches. The dough ought to really feel relaxed and stretchy, so that you received’t want a lot rolling. You’ll principally gently pat and pull the dough into form. (See video for motion.) If the dough feels too stiff, cowl it for a couple of minutes to permit the gluten to loosen up , then attempt once more.
2. Fill and Fold
Unfold the cinnamon–brown sugar filling evenly over the floor, then sprinkle with toasted walnuts. Evenly brush the lengthy edges with egg wash. Fold both sides over the filling to create one lengthy 30-inch pastry log, sealing the filling inside.
Tip: At this level, you possibly can make one massive King Cake by pinching the ends collectively and forming the 30-inch pastry into an oval ring. Overlap the 2 ends and brush frivolously with egg wash. Be certain the ends are pinched collectively effectively or the filling will escape!
3. Divide and Stretch
For the mini muffins, lower the dough into three 10-inch sections. Gently stretch and pat every bit out to about 12 inches, then pinch (pinch pinch effectively!) the ends collectively to seal.
4. Form, Relaxation, and Bake
Type every bit into a hoop, tucking one finish slightly below the opposite for a safe seal. Switch to a parchment-lined baking sheet, cowl loosely, and let relaxation for 1 hour.
Different Baking Methodology
When you’ve got 6-inch cake pans (and even 6-inch pastry rings), these mini king muffins match completely inside. Whereas the free-form technique works superbly, the cake pan helps keep a wonderfully spherical form. In my first take a look at batches, one cake burst barely and leaked a little bit of filling – the pan prevents that and provides further help.
Merely place the formed ring inside a greased pan and bake as directed.
Bake the Mini King Desserts
As soon as the formed king muffins have completed their remaining relaxation, brush them generously with egg wash. This step is necessary. The egg wash helps the dough bake up shiny, deeply golden, and evenly browned, giving the completed muffins that traditional bakery look.
Bake the mini king muffins in a 350°F oven for 30–35 minutes, or till they’re puffed, golden, and aromatic. The rings ought to sound barely hole when gently tapped.
Glaze and Sugar the Mini King Desserts
As soon as the muffins are utterly cool, spoon glaze generously over the tops and instantly enhance with purple, inexperienced, and gold sanding sugars. Alternating the colours offers every cake that unmistakable Mardi Gras look.
A Quick Historical past on the Toy Child
The tiny plastic child hidden inside king cake represents good luck and prosperity. Historically, whoever finds the newborn hosts the subsequent Mardi Gras gathering or offers the subsequent king cake. In case you select to incorporate one, insert it into the underside of a cooled cake and make sure you warn your company.
The Mardi Gras season all the time appears to maneuver quicker than anticipated – a number of quick weeks of shade, celebration, and indulgence earlier than it disappears once more. These mini king muffins are my approach of savoring all of it. Baking three smaller muffins as an alternative of 1 massive cake makes the custom really feel extra shareable, and one way or the other extra private.
Associated recipe: Mardi Gras King Cake
Mini King Desserts for Mardi Gras (From Scratch)
Dough
- 1/2 cup unsalted butter melted
- 3/4 cup lukewarm entire milk
- 2 massive 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 effective grain sea salt
- 2 1/2 teaspoons instantaneous yeast
- 1 teaspoon vanilla extract
Cinnamon Walnut Filling
- 1/2 cup unsalted butter very comfortable
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons floor cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup toasted walnuts chopped
Glaze
- 2 cups confectioners’ sugar
- pinch effective grain salt
- 1 teaspoon vanilla extract
- 2 tablespoons entire milk plus extra if wanted to skinny
- 1/4 cup sanding sugars purple, inexperienced, and gold
Make the dough:
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Place all dough components within the order listed within the bowl of a stand mixer fitted with the paddle attachment. Combine collectively till a shaggy dough varieties.
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Change to the dough hook. Knead till a comfortable, easy dough varieties, about 5 minutes with a timer set. The dough ought to be elastic and barely cheesy.
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Switch to a frivolously greased bowl, flip as soon as to coat, cowl with greased plastic wrap, and let rise for about 1 hour. (See recipe notes for proofing tip) The dough will puff however could not double.
Put together the filling:
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In a bowl, combine the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla till easy. Put aside. Toast walnuts in a dry skillet till aromatic; cool and chop.
Form the dough:
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Flip dough onto a frivolously floured floor and roll or pat right into a 30-inch-long rectangle, about 6 inches extensive.
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Unfold the cinnamon-sugar butter evenly over the dough. Sprinkle chopped toasted walnuts evenly over the filling.
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Brush the lengthy edges of the dough with egg wash and fold every edge in the direction of the middle, overlapping one fringe of the dough barely over the opposite (see video) and utterly encasing the filling. Press gently to seal.
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Lower dough into three 10-inch lengths. Stretch every bit gently to 12 inches. Pinch the ends of every size to seal within the filling (be thorough with this step, or the filling could spill out throughout baking). Type into rings by bringing the ends collectively, then fold one finish barely over the opposite and tuck beneath to safe.
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Place rings on parchment-lined baking sheets (or in 6-inch cake pans). Cowl loosely and let rise 45–60 minutes, till puffy.
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Preheat oven to 350°F. Beat reserved egg white with 1 tablespoon water and brush over the rings. Bake 30-35 minutes, or till golden brown and aromatic. Cool utterly.
Make the glaze
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Stir collectively confectioners’ sugar, salt, vanilla, and milk till thick however pourable.
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Spoon glaze over cooled muffins and instantly enhance with sanding sugars.
Make One Massive King Cake: Make one huge King Cake by pinching the ends of the 30-inch pastry collectively and forming into an oval ring. Overlap the 2 ends and brush frivolously with egg wash. Be certain the ends are pinched collectively effectively or the filling will escape! See this weblog submit for technique.Â
Add a Child Attraction: Insert a plastic child into the underside the muffins after baking and cooling, however earlier than glazing, if desired. Yow will discover them at occasion provide shops and for buy on-line.
Particular Ingredient: Nonfat dry milk powder improves dough construction and browning. I extremely advocate utilizing it. It retains effectively within the pantry and is on the market within the baking aisle at your native grocery retailer.
Storage: These king muffins keep comfortable for two days when tightly coated at room temperature. Microwave slices for 15-20 seconds for probably the most scrumptious texture and taste.
