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  • Writer's pictureTommy Centola

Mini King Cakes from Marcelle Bienvenu

Since there is no such thing as too much King Cake during the carnival season, here is another take. From the queen of Southern Louisiana cooking, here is another way to serve king cake.

4 3/4 cups all-purpose flour, divided

1 cup sugar, divided

1 1/2 teaspoons salt

2 (1/4 ounce) packages fast-rising yeast

3/4 cup warm whole milk (120-130℉)

1/2 cup warm water (120-130℉)

1/2 cup butter, softened

2 large eggs

1/4 cup melted butter

1 tablespoon ground cinnamon

Sugar Glaze, recipe to follow

Purple, green and yellow sanding sugars

In a large bowl, combine 1 1/4 cups flour, 1/4 cup sugar, salt, and yeast. Add milk, water, and butter to flour mixture; beat for 2 minutes at medium speed with an electric mixer. Add eggs and 1/2 cup flour. Beat on high speed for 2 minutes. Stir in the remaining 2 /34 cup flour to make a srtiff dough. Cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes.

Pinch dough down, and transfer to a lightly floured surface. Spray a 12 cup muffin pan with nonstick cooking spray. Divide dough into 12 equal portions. Divide each portion into 3 equal pieces, and roll each into small balls. Place 3 balls into each of the muffin cups. Brush with melted butter, and then sprinkle evenly with remaining 3/4 cup sugar and cinnamon. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 375℉.

Bake for 20 to 25 minutes or until golden brown, tenting with aluminum foil if they are browning too quickly. Remove from oven, and let cool in pan for 10 minutes. Transfer cakes to a serving plate, drizzle each with glaze and sprinkle with colored sugars.

Sugar Glaze

2 cups confectioners sugar, sifted

2 to 3 tablespoons milk.

In medium bowl, whisk together sugar and milk until smooth.


Good Cooking, Good Eating and Good Living!!!

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