Description
This Sumo Citrus King Cake is a festive and flavorful twist on the classic Mardi Gras treat, infused with the bright zest and juice of sumo citrus. Soft, sweet, and braided with a cinnamon-cream cheese filling, it’s topped with a citrus-infused glaze and colorful sprinkles, perfect for celebrations or a special brunch.
Ingredients
Scale
Dough
- 1/3 cup Warm Water
- ¼ cup Granulated Cane Sugar
- 2 tsp Instant Yeast
- ½ cup Whole Milk
- 2 tbsp Unsalted Butter, melted
- 1 tsp Fine Sea Salt
- 1 large Egg, beaten
- 1 tsp Vanilla Extract
- 2 ¾ cups Flour
- Zest and juice of 1/2 Sumo Citrus
Filling
- 4 oz Cream Cheese
- 1/3 cup Brown Sugar
- ¼ cup Granulated Cane Sugar
- 1 tbsp Ground Cinnamon
- Zest of 1 Sumo Citrus
Frosting
- 2 cups Powdered Sugar
- 3 tbsp Milk
- 1 tbsp Melted Butter
- 1 tsp Sumo Citrus Juice and/or zest
- 1 tsp Vanilla Extract
- Green, Yellow, and Purple Sprinkles
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the hook attachment, combine the warm water, yeast, and granulated cane sugar. Mix and let sit for 5-10 minutes until foamy, which indicates the yeast is active.
- Mix Dough: Add the whole milk, fine sea salt, beaten egg, vanilla extract, and the zest and juice of half a sumo citrus to the yeast mixture. Mix well to combine all wet ingredients.
- Knead Dough: Gradually add the flour and knead the dough using the hook attachment for 4-5 minutes until the dough pulls away from the sides of the bowl and is smooth. Cover the bowl and let the dough rise in a warm place for 45 minutes to 1 hour until it doubles in volume.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large rimmed baking pan with parchment paper.
- Shape Dough: Turn the risen dough onto a floured surface and roll it out into a large rectangle about 1/8 inch thick, approximately 10 by 16 inches.
- Prepare Filling: In a stand mixer bowl fitted with the paddle attachment, blend together the cream cheese, brown sugar, granulated cane sugar, ground cinnamon, and sumo citrus zest until smooth and well combined.
- Fill Dough: Spread the cream cheese filling evenly over the rolled-out dough using an offset spatula.
- Form Logs: Using a knife, slice the filled dough lengthwise into two equal parts. Roll each part tightly into a log.
- Braid and Shape: Braid the two logs together and then carefully wrap the braid into a circle, pinching the ends to seal. Transfer it to the prepared baking pan.
- Second Rise: Cover the shaped dough and let it rise again in a warm spot for 30-40 minutes until slightly puffed.
- Apply Wash and Bake: Brush the top of the cake with an egg wash or olive oil to promote browning. Bake in the preheated oven for 20-30 minutes, rotating the pan halfway through, until the cake is golden brown on top.
- Make Frosting: Whisk together powdered sugar, milk, melted butter, sumo citrus juice and/or zest, and vanilla extract in a large bowl until smooth.
- Glaze and Decorate: Spoon the frosting over the warm (but not hot) king cake and immediately decorate with green, yellow, and purple sprinkles for a festive finish.
Notes
- Make sure the water for activating the yeast is warm but not hot to avoid killing the yeast.
- Allow the dough to rise in a warm, draft-free environment for best results.
- You can substitute sumo citrus with other large, sweet citrus fruits like mandarins or tangerines if unavailable.
- The cake is best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- For a dairy-free option, substitute milk and butter with plant-based alternatives and use vegan cream cheese.