
Ingredients
Butter Brioche
2 cups all-purpose flour
2 cups bread flour
¼ cup sugar
Pinch salt
1 tablespoon plus 1 teaspoon yeast
½ cup water
6 each eggs
2½ sticks unsalted butter, room temperature
Cinnamon filling (recipe follows)
King Cake Icing (recipe follows)
Cinnamon Filling
1 cup light brown sugar, packed
1 tablespoon ground cinnamon
1 tablespoon unsalted butter, room temperature
King Cake Icing
2½ cups powdered sugar
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Directions
Butter Brioche- Place all ingredients except butter in stand mixer with paddle attachment, and mix on low speed for 5 minutes.
- With mixer running, slowly add small amounts of butter until completely incorporated into dough.
- Continue to mix in stand mixer using paddle attachment on low speed for 5 minutes. After 5 minutes, scrape sides of bowl with rubber spatula.
- Increase mixer speed to medium speed and mix additional 5 minutes. After 5 minutes, scrape sides of bowl with rubber spatula. Increase mixer to high speed and mix until dough is strong, shiny and clings to paddle, approximately 5 minutes.
- Place dough in bowl sprayed with non-stick spray and wrap well with plastic wrap. Refrigerate for at least 6 hours.
- To prepare King Cakes, preheat oven to 350 degrees.
- Divide chilled dough into 2 equal pieces. Roll each piece into rectangle about ¼-inch thick. Liberally apply filling.
- Roll up each strip into a rope, pinching dough gently to keep it rolled up. Bring dough together into ring-shape, tucking one end into the other and pinching edges together.
- Place each ring onto parchment lined sheet pan lined, and cover with a tea towel. Let rise in a warm spot, around 80 degrees, until doubled in size, around 2 to 3 hours.
- Place in oven and bake until light golden in color, approximately 20 to 25 minutes. Remove from oven and let cool at room temperature.
- Drizzle with icing, and decorate with festive sanding sugars. Serve.