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 the stovetop over medium heat. Add 1 cup of your preferred milk to the saucepan. Warm the milk, stirring constantly, for approximately 5 minutes or until the temperature of the milk reaches 110° to 115° Fahrenheit, as indicated by a candy thermometer.
• Once the milk temperature is within the target range, remove the saucepan from the heat. Add ½ cup unsalted butter to the saucepan and stir until the butter is completely melted and thoroughly incorporated into the warmed milk.
• Set the saucepan aside and allow the mixture to cool completely, which will take approximately 10 minutes.
• While the saucepan is cooling, add ½ cup warm water, 2 packets active dry yeast, and 1 tablespoon granulated white sugar to the stand mixer bowl. Stir these ingredients together until fully incorporated, then set the bowl aside. Allow the yeast mixture to rest until it becomes visibly foamy, indicating activation, which typically takes about 10 minutes.
• Crack 2 large eggs into a small mixing bowl. Whisk the eggs thoroughly until fully combined, ensuring no streaks of egg whites or yolks remain. Set aside for later use.
• Once the yeast begins to foam and the milk mixture has cooled to room temperature, pour the milk mixture into the bowl containing the yeast mixture. Add the whisked eggs, 2 teaspoons pure vanilla extract, 7 tablespoons granulated white sugar, 1 teaspoon apple cider vinegar, 2 teaspoons fresh gluten-free baking powder, and ¼ teaspoon salt to the bowl.
• Using a stand mixer fitted with a dough hook attachment, mix all ingredients together on medium-low speed for 30 to 60 seconds, or until they are completely incorporated and form a cohesive mixture.
• Continue mixing, gradually increasing the speed to medium. Slowly add 5 ½ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour to the bowl in ½-cup increments, ensuring to mix well after each addition until all the flour has been fully incorporated into the dough.
• Continue mixing until the dough begins to pull away cleanly from the sides of the bowl, which should take approximately 3 to 5 minutes, resulting in a well-formed ball of dough.
• Lightly sprinkle an additional amount of gluten-free baking flour over a clean, flat work surface. Transfer the dough to the floured surface, then knead the dough for 8 to 10 minutes or until it becomes smooth and exhibits a slightly stretchy texture.
• 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 in the bowl and flip it over until the entire ball of dough is coated with oil on all sides.
• Cover the bowl tightly with food-safe plastic wrap and place it in a warm, draft-free area. Allow the dough to prove (rise) for approximately 1 ½ hours, or until it has visibly doubled in size.
• Once the dough has doubled in size, gently press down on the dough with a clenched fist to release any accumulated air pockets. Then, carefully divide the dough into 2 equal halves.
• Lightly sprinkle additional gluten-free baking flour over your flat work surface and on a rolling pin. Transfer one half of the dough to the floured surface. Roll the dough into a large, evenly thick rectangle, measuring approximately 8 inches by 12 inches.
• Repeat the rolling process with the other half of the dough, adding flour to the work surface or rolling pin as needed to prevent sticking. Ensure both dough rectangles are of the same overall size and thickness for even baking.

For the Cinnamon-Sugar Filling

• Once both halves of the dough have been rolled flat, place ½ cup unsalted butter in a microwave-safe bowl. Microwave the butter until it is just melted, being careful not to let it brown.
• Add 1 packed cup light brown sugar, ½ cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, and 1 tablespoon ground cinnamon to a small mixing bowl. Use a fork to mash and stir these ingredients together until they are well-blended and form a coarse mixture.
• Pour the melted butter over the cinnamon-sugar mixture, then continue mixing the ingredients together with a fork until thoroughly combined and the mixture becomes crumbly.
• Divide the prepared cinnamon-sugar mixture in half. Spread one half of the cinnamon-sugar mixture evenly over one of the rolled dough rectangles, covering it from edge to edge.
• Repeat this 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. Exercise caution to avoid tearing or pressing through the delicate dough.

To Form the King Cake

• Line a large baking sheet with parchment paper to prevent sticking. Set it aside for later use.
• Starting from a long side of one dough rectangle, gently lift the edge. Carefully roll the dough toward the opposite long side of the rectangle, creating a long, even dough roll or log.
• Carefully transfer this dough roll to the prepared baking sheet. Position the dough off-center and slightly curved, beginning to form one side of a large oval shape. Set this aside.
• Repeat the rolling process with the other dough rectangle, ensuring that both dough rolls are approximately the same length and thickness for a consistent King Cake.
• Transfer the second dough roll to the prepared baking sheet. Arrange it to complete the other side of the large oval, then firmly pinch both ends of each dough roll together to securely close the oval shape.
• Using kitchen scissors or a sharp knife, carefully cut vents into the top surface of the dough, spacing them approximately 1-inch apart around the entire oval. Note: Be cautious not to cut too deeply; the vents should only penetrate the top 25% of the dough to allow steam to escape while baking.
• Cover the baking sheet loosely with food-safe plastic wrap and place it in a warm area. Allow the dough to rise again (prove) for 30 to 45 minutes, or until it has visibly doubled in size once more.
• Towards the end of the second proving time, preheat your oven to 375° Fahrenheit. Position an oven rack in the dead center of the oven to ensure even baking.

To Bake the King Cake

• Once the dough has doubled in size after its second rise, carefully uncover the baking sheet and discard the plastic wrap. Place the baking sheet with the King Cake dough 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 the King Cake for another 10 minutes.
• To verify the cake is fully baked, insert a toothpick or a butter knife into the thickest center part of the dough, then immediately remove it. Continue baking the King Cake as needed, checking every 3 minutes or so, until the toothpick or butter knife comes out clean or with only a very few moist crumbs attached when removed from the cake.
• Carefully remove the baking sheet from the oven. If desired, gently insert 1 plastic King Cake baby into the cake while the dough is still warm; this ensures it settles nicely within the cake’s structure.
• Set the baking sheet aside and allow the cake to rest and cool completely for approximately 30 minutes before frosting.

To Decorate the King Cake

• Sift 2 cups powdered sugar into a medium mixing bowl. Then, add 2 tablespoons of your preferred milk and 1 teaspoon pure vanilla extract to the bowl.
• Whisk these ingredients together until they are fully incorporated and form a smooth frosting or a thinner glaze, depending on your preference. Note: Whisk in additional milk, a teaspoon at a time, as needed to achieve your desired consistency – a thicker frosting for spreading or a thinner glaze for pouring.
• When you are satisfied with the frosting’s consistency, spread it evenly over the top of the cooled King Cake. If you made a glaze, pour it uniformly over the cake.
• Generously sprinkle purple sanding sugar, yellow sanding sugar, and green sanding sugar over the frosting or glaze. You can keep the colors in distinct blocks or mix them together for a festive, blended effect, as desired.

To Serve

• Once the King Cake has been beautifully decorated, slice it into portions as desired and serve either warm or at room temperature to enjoy its delightful flavors.

• Flour Type Matters: Please be aware that this recipe was specifically developed and tested using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. While you are certainly welcome to try other brands or types of gluten-free flour blends, we cannot guarantee the same results or provide troubleshooting assistance for variations, as different flour blends have unique compositions and absorbency rates. For the best outcome, we strongly recommend sticking to the specified flour.
• Storing Leftovers: To maintain freshness, store any leftover King Cake at room temperature in an airtight container or tightly covered with food-safe plastic wrap. This will help preserve its moisture and flavor. Leftovers can be enjoyed at room temperature or gently warmed for a delightful treat. And remember the golden rule for storing: the knife stays in the box container!