Gluten Free King Cake

GLUTEN-FREE KING CAKE

Yield: 1 King Cake (serves 10–12)

INGREDIENTS

Gluten-Free Dough

1/2 cup granulated sugar

1 cup milk, warmed to 110–115°F (or unsweetened almond milk)

1 tablespoon instant or rapid-rise yeast

1/4 cup unsalted butter, melted and cooled (or dairy-free butter)

2 large eggs, room temperature

1 teaspoon apple cider vinegar

440 g gluten-free all-purpose flour (Great Value brand recommended)

2 teaspoons gluten-free baking powder

1/4 teaspoon salt

1/2 cup heavy whipping cream, warmed

Cinnamon Filling

1/4 cup unsalted butter, softened

1/2 teaspoon pure vanilla extract

1 cup brown sugar, packed

1 1/2 tablespoons ground cinnamon

Cream Cheese Filling

8 ounces cream cheese, softened

50 g powdered sugar

1 teaspoon vanilla extract

1/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

Icing

230 g powdered sugar

1 tablespoon butter, melted

2 tablespoons milk, warmed

INSTRUCTIONS

1. To bring eggs to room temperature, place whole, uncracked eggs in a bowl of warm water for 5 minutes.

2. Warm milk to 110–115°F. Pour into a large mixing bowl. Stir in granulated sugar, then sprinkle yeast over the top. Cover with a kitchen towel and allow to bubble for 1–2 minutes.

3. Whisk eggs in a small bowl. Add eggs and apple cider vinegar to the yeast mixture and mix until combined.

4. Add gluten-free flour, baking powder, and salt to the bowl.

5. Pour in melted, cooled butter and mix with a paddle attachment for 1–2 minutes until combined. Scrape down sides as needed.

6. Switch to a dough hook and mix on medium speed for 3–5 minutes. Dough will be soft, tacky, and begin pulling away from the sides of the bowl. Do not add more flour.

7. Transfer dough to a greased, heat-proof bowl. Wet hands with warm water and gently smooth the dough. Cover with plastic wrap.

8. Place dough bowl inside a larger heat-proof bowl. Microwave 2 cups of water for 2 minutes and carefully pour into the outer bowl, avoiding the dough. Cover with a kitchen towel and let rise for 20 minutes.

9. In a small bowl, mix softened butter and vanilla until smooth.

10. In another bowl, mix brown sugar and cinnamon.

11. In a separate bowl, beat cream cheese, powdered sugar, vanilla, softened butter, and brown sugar until smooth.

12. Turn dough out onto parchment paper and dust lightly with 1 tablespoon gluten-free flour. Roll into a 16 x 10-inch rectangle about 1/2-inch thick.

13. Spread butter mixture evenly over dough. Sprinkle cinnamon sugar evenly and gently pat down. Spoon cream cheese filling in a line just above the center of the rectangle from left to right.

14. Using the parchment paper, roll the dough tightly from the long edge into a log.

15. Carefully form the log into an oval or ring, pinching (may need to dampen slightly) seams to seal. Place with parchment into a greased 9 x 13-inch baking dish.

16. Warm heavy cream in the microwave for 30 seconds and pour evenly over the dough ring.

17. Place dish on the center rack of the COLD oven. Turn oven to 375°F. Once oven reaches temperature, bake for 15–20 minutes, checking at 15 minutes for light browning.

18. Remove from oven and allow cake to cool completely before icing.

19. Melt butter for the icing and stir in warm milk.

20. Add powdered sugar and mix until smooth.

21. Drizzle icing evenly over cooled King Cake.

22. Immediately sprinkle purple, yellow, and green sugar sprinkles over the icing before it sets.