Royal Gluten-Free King Cake

For the Gluten-Free Dough

• 1 cup milk of choice at room temperature
• ½ cup unsalted butter at room temperature, cut into small pieces; approximately 8 tablespoons or 1 full-size stick
• ½ cup warm water between 105° and 115° Fahrenheit
• 2 packets active dry yeast approximately 4.5 teaspoons
• 1 tablespoon granulated white sugar
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 7 tablespoons granulated white sugar
• 1 teaspoon apple cider vinegar
• 2 teaspoons fresh gluten-free baking powder
• ¼ teaspoon salt more or less to taste
• 5 ½ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour see Notes

For the Cinnamon-Sugar Filling

• ½ cup unsalted butter
• 1 packed cup light brown sugar
• ½ cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour see Notes
• 1 tablespoon ground cinnamon

For the King Cake Frosting

• 2 cups powdered sugar
• 2 tablespoons milk of choice plus more as needed
• 1 teaspoon pure vanilla extract

To Decorate

• 1 plastic King Cake baby or 1 whole coffee bean, optional
• purple sanding sugar 1 4-ounce container recommended, more or less as desired
• yellow sanding sugar 1 4-ounce container recommended, more or less as desired
• green sanding sugar 1 4-ounce container recommended, more or less as desired

To Make the King Cake Dough

• Place a small saucepan on your stovetop over medium heat. Add 1 cup of your preferred milk to the saucepan. Gently warm the milk, stirring continuously, for approximately 5 minutes, or until its temperature reaches between 110° and 115° Fahrenheit as indicated by a candy thermometer. This temperature is crucial for activating the yeast.
• Once the milk reaches the ideal temperature range, carefully remove the saucepan from the heat. Add ½ cup of unsalted butter to the warm milk and stir until the butter has completely melted and is fully incorporated into the warmed milk.
• Set the saucepan aside and allow the milk and butter mixture to cool down completely to room temperature, which should take approximately 10 minutes. It’s important for this mixture not to be too hot when combined with the yeast.
• While the milk mixture is cooling, add ½ cup of warm water (ensure it’s between 105° and 115° F), 2 packets of active dry yeast, and 1 tablespoon of granulated white sugar to the bowl of your stand mixer. Stir these ingredients together until well combined, then set the bowl aside. Allow the yeast mixture to rest undisturbed until it becomes visibly foamy, a process that typically takes about 10 minutes. This foam indicates the yeast is active and ready.
• Crack 2 large eggs into a small mixing bowl. Whisk the eggs thoroughly until they are completely combined, with no distinct streaks of egg whites or yolks remaining. Set the whisked eggs aside.
• Once the yeast mixture is foamy and the milk-butter mixture has cooled to room temperature, pour the milk mixture into the stand mixer bowl with the activated yeast. Add the whisked eggs, 2 teaspoons of pure vanilla extract, 7 tablespoons of granulated white sugar, 1 teaspoon of apple cider vinegar, 2 teaspoons of fresh gluten-free baking powder, and ¼ teaspoon of salt to the bowl.
• Using your stand mixer fitted with the dough hook attachment, mix all the ingredients together on medium-low speed for 30 to 60 seconds. Continue until all components are fully incorporated and form a cohesive mixture.
• Increase the mixer speed to medium. Gradually add 5 ½ cups of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour to the bowl. Incorporate the flour in ½-cup increments, ensuring each addition is thoroughly mixed before adding the next. Continue this process until all the flour has been added to the bowl and integrated into the dough.
• Continue mixing the dough on medium speed for approximately 3 to 5 minutes, or until the dough begins to cleanly pull away from the sides of the bowl. At this point, the dough should be relatively smooth and cohesive.
• Lightly sprinkle additional gluten-free baking flour over a clean, flat work surface. Transfer the dough from the mixer bowl to this floured surface. Gently knead the dough for 8 to 10 minutes until it becomes smooth and exhibits a slightly stretchy texture. Gluten-free dough won’t develop elasticity like wheat dough, but it should become workable.
• Lightly grease the bottom and sides of a large bowl with a neutral-flavored oil (such as avocado, vegetable, or refined coconut oil). Place the kneaded dough into the oiled bowl, then flip the dough over once or twice to ensure it is lightly coated with oil on all sides. This prevents it from sticking during the rising process.
• Cover the bowl tightly with food-safe plastic wrap. Place the bowl in a warm, draft-free area to prove. Allow the dough to rise for approximately 1 ½ hours, or until it has visibly doubled in size. This first prove is crucial for the cake’s light texture.
• Once the dough has doubled in size, gently press down on it with a clenched fist to release any accumulated air pockets. This process is called “punching down” the dough. Then, divide the dough into two equal halves.
• Lightly sprinkle additional gluten-free baking flour over your flat work surface and on your rolling pin. Take one half of the dough and transfer it to the floured surface. Roll the dough out into a large, evenly thick rectangle, measuring approximately 8 inches by 12 inches. Aim for consistent thickness across the entire rectangle.
• Repeat this rolling process with the other half of the dough. Add more flour to your work surface or rolling pin as needed to prevent sticking. It’s important that both dough rectangles are of similar overall size and thickness to ensure an evenly baked King Cake.

For the Cinnamon-Sugar Filling

• With both halves of the dough rolled flat and ready, place ½ cup of unsalted butter into a microwave-safe bowl. Microwave the butter until it is just melted, but not hot or bubbling.
• In a small mixing bowl, combine 1 packed cup of light brown sugar, ½ cup of Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, and 1 tablespoon of ground cinnamon. Use a fork to thoroughly mash and stir these dry ingredients together until they are well-blended and uniform.
• Pour the just-melted butter over the cinnamon-sugar mixture. Continue mixing the ingredients with a fork until they are fully combined and the mixture takes on a crumbly texture. This forms the delicious filling for your King Cake.
• Divide the prepared cinnamon-sugar mixture in half. Carefully spread one half of the cinnamon-sugar mixture evenly over one of your rolled dough rectangles, extending to within a half-inch of the edges.
• Repeat the process with the remaining cinnamon-sugar mixture and the other dough rectangle, ensuring an even coating on both.
• Using your hands or a silicone spatula, gently press the cinnamon-sugar mixture into the dough. Be careful and use light pressure to avoid tearing or pressing through the delicate dough. This ensures the filling adheres well during rolling.

To Form the King Cake

• Line a large baking sheet with parchment paper. This will prevent sticking and make cleanup easier. Set the prepared baking sheet aside.
• Starting from a long side of one of the dough rectangles, gently lift the edge. Carefully and slowly roll the dough towards the opposite long side, forming a long, cylindrical dough roll or “log.” Ensure the roll is firm but not overly compressed.
• Carefully transfer this first dough roll to your prepared baking sheet. Place the dough off-center and gently curve it to begin forming one side of a large oval shape. Set it aside temporarily.
• Repeat the rolling process with the other dough rectangle, taking care to ensure this second dough roll is roughly the same length and thickness as the first. Consistency is key for an aesthetically pleasing King Cake.
• Transfer the second dough roll to the prepared baking sheet. Arrange it to complete the other side of the large oval shape. Once the oval is formed, gently pinch the ends of both dough rolls together to securely close the oval, creating a seamless King Cake ring.
• Using kitchen scissors or a very sharp knife, make shallow cuts (vents) into the top surface of the dough, spacing them approximately 1 inch apart around the entire oval. Note: Be careful not to cut too deeply; these vents should only penetrate the top 25% of the dough to allow steam to escape while baking and create a decorative pattern.
• Cover the baking sheet loosely with food-safe plastic wrap. Place the baking sheet in a warm area for a second prove. Allow the dough to rise for an additional 30 to 45 minutes, or until it has again doubled in size. This final rise contributes to a tender cake.
• Towards the end of the proving time, preheat your oven to 375° Fahrenheit (190° Celsius). Position an oven rack in the dead center of your oven to ensure even baking.

To Bake the King Cake

• Once the dough has completed its second rise and doubled in size, uncover the baking sheet and discard the plastic wrap. Carefully place the baking sheet into the preheated oven.
• Bake the King Cake for an initial 10 to 15 minutes. Then, carefully rotate the baking sheet 180 degrees to promote even browning. Continue baking for an additional 10 minutes.
• To check if the cake is fully baked, insert a toothpick or a clean butterknife into the center of the dough. Immediately remove it. The cake is done when the toothpick or knife comes out clean or with only a few moist crumbs attached. If it’s not ready, continue baking the King Cake as needed, checking every 3 minutes or so, until it passes the doneness test.
• Carefully remove the baking sheet from the oven. If you plan to hide the plastic King Cake baby inside the cake, this is the ideal time to do so. Gently insert the baby into the cake while the dough is still warm and pliable. Choose a spot that’s not too obvious but easy enough to find when sliced.
• Set the baking sheet aside and allow the King Cake to rest for approximately 30 minutes, or until it has cooled completely. This resting period helps the cake to set and makes it easier to frost.

To Decorate the King Cake

• Sift 2 cups of powdered sugar into a medium mixing bowl. Sifting prevents lumps and ensures a smooth frosting. Then, add 2 tablespoons of your chosen milk and 1 teaspoon of pure vanilla extract to the bowl.
• Whisk these ingredients together thoroughly until they are fully incorporated and form a smooth frosting or a thinner glaze, depending on your preference. Note: If you desire a thinner consistency, whisk in additional milk, one teaspoon at a time, until you achieve your ideal frosting or glaze.
• Once you are satisfied with the consistency of your frosting or glaze, spread it evenly onto the cooled top of the King Cake. You can use an offset spatula for a smooth finish or simply pour it over for a rustic glaze effect.
• Immediately after frosting, generously sprinkle purple sanding sugar, yellow sanding sugar, and green sanding sugar over the frosting. You can apply the colors in distinct blocks to represent the traditional Mardi Gras colors (Justice, Power, and Faith) or mix them together for a vibrant, festive confetti look, as desired.

To Serve

• Once your beautiful King Cake has been fully decorated and the frosting has set slightly, it’s ready to be served! Slice the King Cake as desired and enjoy it warm or at room temperature. Don’t forget to tell your guests to keep an eye out for the King Cake baby!

• Flour Type: Please be aware that this recipe has been specifically developed and tested using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. We have not experimented with other brands or types of gluten-free flour blends. While you are certainly welcome to try any flour you prefer, we cannot guarantee identical results or provide specific guidance if you deviate from the recommended flour. Gluten-free flours vary significantly in composition and behavior.
• Storing Leftovers: To maintain its freshness, store any leftover King Cake at room temperature. Ensure it is kept in an airtight container or tightly covered with food-safe plastic wrap. Leftovers are delightful served at room temperature or gently warmed for a renewed tender texture. And remember the golden rule for leftovers – the knife stays in the container!
• Freezing Instructions: If you wish to make the King Cake in advance or save leftovers for a longer period, you can freeze it. Wrap the unfrosted, cooled cake tightly in several layers of plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw at room temperature overnight before frosting and decorating.
• Make-Ahead Tips: The dough can be prepared the night before and allowed to do its first prove in the refrigerator overnight. This slower rise can sometimes enhance flavor. Just remember to bring it to room temperature for about an hour before proceeding with shaping and the second prove.