Gluten-Free King Cake

Ingredients

• 3½ cups gluten-free all-purpose flour (I use Cup 4 Cup)
• ⅓ cup granulated sugar
• 1 packet instant yeast
• 1 cup full-fat buttermilk (warmed to a temperature between 110-115°F)
• 5 tbsp unsalted butter (warmed to a temperature between 110-115°F)
• 3 large eggs (room temperature)
• ½ tsp salt
• 1 tsp xanthan gum (if the flour blend you’re using doesn’t already have it included)
• ½ cup light brown sugar (packed)
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter (melted but cooled)
• 1 tbsp ground cinnamon
• 2 cups confectioners’ sugar
• 1 tbsp milk
• ½ tbsp fresh lemon juice ((optional))
• ½ tsp vanilla extract
• colored sanding sugar sprinkles ( in green, purple, and gold (or yellow))

Steps

1. 1

   In a large bowl, whisk together flour, sugar, and instant yeast.

2. 2

   Be sure the buttermilk and butter are both at temperatures between 110°F to 115°F (this is important for the yeast to work). Add the buttermilk and butter into the flour mixture and beat on slow speed with an electric mixer with a dough hook. Keep the speed on low and beat until combined (about 30 seconds).

3. 3

   Add the eggs and salt into the mixture and beat on low speed for 3 minutes. Keep the speed on low and use a spatula to scrape down the sides of the bowl to make sure everything is well combined. The dough will be slightly sticky but still workable with slightly damp hands.

4. 4

   Gently transfer the dough into a lightly greased bowl and cover with food-safe plastic wrap. Leave this bowl in a slightly warm environment (a little warmer than room temperature) and let it rise for 1 hour. Giving the dough enough time to rise is what creates that fluffy, bread-like texture.

5. 5

   After 1 hour, gently punch down the dough in the bowl (with lightly damp hands). Then transfer it to a silicone mat (or clean counter) lightly dusted with gluten-free flour.

6. 6

   Lightly spray a 9” bundt pan with non-stick baking spray. Set aside for now.

7. 7

   Using a rolling pin lightly dusted in gluten-free flour, roll the dough out 1/4-inch in thickness so it’s around 10" x 14" in a rectangle shape.

8. 8

   Combine the brown sugar, granulated sugar, cooled melted butter, and ground cinnamon. Stir until well combined.

9. 9

   Spread the filling evenly over the rolled-out dough.

10. 10

    Starting from the widest side of the rectangle (horizontal view), start gently rolling up the dough into a log shape, then form it into a circle with a space in the middle (like a king’s crown). With damp fingers, pinch the seams to seal the edges together.

11. 11

    Gently place the circle of dough into the prepared bundt pan.

12. 12

    Cover with food-safe plastic wrap and set aside in a warm environment for 30 minutes to allow time for the dough to rise again slightly. This rise won’t be as much as the first rise.

13. 13

    Preheat oven to 350°F.

14. 14

    Remove the plastic wrap and place the cake into the oven to bake for 30-32 minutes. The cake is done when the internal temperature reaches 190°F. Do not over-bake or the cake will dry out.

15. 15

    Let it cool in the pan for a few minutes, then flip over onto a serving tray and remove the cake pan.

16. 16

    Combine the confectioners’ sugar, milk, lemon juice (optional), and vanilla extract. Stir together until smooth. Add a small amount of extra milk if you prefer a thinner glaze.

17. 17

    If hiding a small plastic baby in the King Cake, add that now before adding the glaze.

18. 18

    Spread glaze over the top of the cake (while still warm), then decorate with green, purple, and gold (or yellow) sanding sugar sprinkles.

19. 19

    Serve the cake warm (it’s best when served warm).