Sucré's King Cake has been voted "A Favorite" by the Times Picayune 2012 King Cake Contest and 2011 "BEST" King Cake by a Washington Post blind taste test. Sucre's signature buttery danish pastry is sweetened by cinnamon and raw cane sugar then folded with a light layer of creole cream cheese. Sucre King Cake

Since the 1800s, New Orleanians have celebrated the beginning of the Carnival Season with a "King's Cake" on Twelfth Night. A small plastic baby is baked in the cake, and the lucky reveler who discovers it is said to have good fortune for the year. The recipient then continues the festivities by having another party and providing a King Cake.

Dough

  •  2/3 cup whole milk
  • 5 tablespoons sugar, divided 
  • 1 1/2 teaspoons instant yeast 
  • 2 large eggs, room temperature 
  • 2 3/4 cups unbleached all-purpose flour 
  • 1 teaspoon kosher salt 
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together. As dough comes together, add 1 egg at a time then add butter gradually. Continue to mix at medium speed till smooth and elastic. Do not over-mix.
Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size. When doubled, "punch down" to deflate, and wrap again to allow to rise again. At this point, make the cream cheese filling.

Filling

  • 8oz cream cheese (1 pack)
  • 1ea egg yolk
  • 1/8 cup sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lemon

Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough.

Assembly

Roll dough to an even rectangle about ¼" thick. Cut into 2 lengthwise and pipe or spoon cream cheese filling on the upper 1/3 of each piece. Sprinkle with cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon) evenly. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well.

Proof to double in size and bake in preheated oven at 360°F for approximately 20-25 minutes or till golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325°F. Allow to cool before glazing.

Glaze

  • 2 cups powder sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving. Serves 8-10 people.  

Recipe courtesy of:
Sucré
3930 Euphrosine Street
New Orleans, LA 70125
www.shopsucre.com