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Potato Flake Sourdough King Cake

Magen Jones - littletennesseehome.com
It is soft, lightly sweet, beautifully braided, and filled with a classic cinnamon sugar swirl. Finally it's topped with a simple vanilla glaze and festive sprinkles.
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Prep Time 1 hour
Cook Time 25 minutes
Fermentation 16 hours
Total Time 17 hours 25 minutes
Course Dessert
Servings 1 king cake

Equipment

  • Stand mixer with dough hook (or a large bowl and strong hands)
  • measuring cups and spoons
  • Microwave-safe bowl
  • Dough scraper (optional but helpful when rolling the dough up if sticking to the work surface)
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Pastry brush
  • Parchment Paper
  • Large baking sheet
  • Plastic wrap
  • Digital thermometer (recommended)
  • Small oven-safe bowl or jar (optional, to keep the center open)

Ingredients
  

Dough

  • ½ cup milk 125 grams
  • 3 Tablespoons coconut oil 42 grams
  • ½ Tablespoon salt 9 grams
  • 1 cup active potato flake starter
  • ¼ cup sugar (50 grams)
  • 1 large egg room temperature
  • 3 Tablespoons potato flakes
  • 1 teaspoon vanilla extract
  • 4 cups bread flour-scooped and leveled (480 grams) OR 4 cups all-purpose flour (480 grams) with 2 Tablespoons vital wheat gluten (17 grams) added

Cinnamon Filling

  • ½ cup sugar
  • 2 –3 teaspoons ground cinnamon
  • 4 Tablespoons salted butter melted

Frosting

  • 1 –2 cups powdered sugar depending on desired thickness
  • 2 Tablespoons milk
  • 1 Tablespoon salted butter melted
  • 1 teaspoon vanilla extract

Extras

  • One small plastic baby
  • Dye-free sugar sprinkles purple, green, and yellow/gold

Instructions
 

  • Begin by heating the milk and coconut oil together in a microwave-safe bowl for 60–90 seconds, just until lukewarm (about 100°F).
  • In the bowl of a stand mixer fitted with a dough hook, add the potato flake starter, warm milk and coconut oil, vanilla extract, salt, room-temperature egg, sugar, and potato flakes. Mix briefly on low speed until combined.
  • With the mixer still on low, gradually add the flour until a dough forms. Scrape down the sides of the bowl to make sure it is all incorporated.
  • Once all the flour has been added, knead on low speed for 6–10 minutes. The dough should be smooth and slightly tacky but not overly sticky.
  • Cover the bowl with plastic wrap and let the dough rise at room temperature until almost doubled, about 6–10 hours.
  • After the first rise, line a large baking sheet with parchment paper.
  • Turn the dough out onto a lightly floured surface. Before rolling press the dough into a rectangular shape first, getting it as close to the size and shape you can with your hands first. Now, roll until you get a large rectangle, roughly 11 × 18 inches. Using a pizza cutter, divide the dough lengthwise into two long rectangles.
  • Brush melted butter over each section, leaving one long edge unbuttered on each piece. Sprinkle sugar evenly over the buttered areas (¼ cup per section), then sprinkle 1–2 teaspoons cinnamon over each.
  • Starting at the long edge with cinnamon sugar to the edge, roll each piece into a long log similarly to the way you roll up cinnamon rolls, pinching the unbuttered edge to seal. Repeat with the second piece.
  • Twist the two logs together to form a rope braid. Transfer to the prepared baking sheet, shape into an oval, and pinch the ends together.
  • Brush lightly with butter to prevent the plastic wrap from sticking, cover loosely with plastic wrap, and let rise until puffy, about 6–12 hours.
  • After the second rise, preheat the oven to 350°F.
  • If the center looks like it may close during baking, place a small oven-safe bowl or jar in the middle.
  • Bake for 25–30 minutes, until golden brown. The cake is done when it reaches 190–195°F internally.
  • Brush the top of the cake with butter while it is still warm.
  • Cool completely before frosting if you want the icing to stay thick, or ice when still warm for a thiner glaze that melts off the sides.
  • Beat powdered sugar, milk, melted butter, and vanilla until smooth and pourable.
  • Insert the plastic baby into a crack where the braided dough meets, pushing it down to hide it.
  • Drizzle frosting over the cake and immediately sprinkle with purple, green, and gold sugar before the frosting sets, this happens quicker than you might expect.
  • Slice and serve your king cake and enjoy the tradition. Whoever finds the baby gets bragging rights—and usually the job of making the king cake next year.

Notes

Store covered at room temperature. This cake is best the day it’s made but stays soft for a short time after. If you make the cake ahead of time but don't ice it, you can wrap it up and store in the freezer. Allow it to come to room temperature and ice it before serving.