King cake


Nadiya's delicious praline filled king cake is inspired by a trip to New Orleans. It's more a sweet dough than a cake and perfect with a cuppa.

You could add some edible glitter on top for an extra flourish.


For the cake

  • 600g/1lb 5oz strong bread flour, plus extra for dusting
  • 100g/3½oz unsalted butter, melted and cooled
  • 7g fast-action dried yeast
  • 7g salt
  • 40g/1½oz caster sugar
  • 230ml/8fl oz full-fat milk, plus extra if needed
  • 2 free-range eggs
  • butter or oil, for greasing

For the praline filling

For the icing

To finish