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Zulu King Cake

Zulu Style King Cake - copycat from famous NOLA Ambrosia's bakery stuffed w/ cream cheese & chocolate, perfect for Fat Tuesday. A departure from traditional King Cake with candied fruit, this modern version is so good - You will end up loving this version even more! #shrovetuesday #fattuesday #mardigras
Prep Time3 hrs
Cook Time25 mins
Total Time3 hrs 25 mins
Course: Bread, Dessert
Cuisine: Creole, New Orleans
Servings: 16 people
Calories: 436kcal


  • 1/2 cup warm water 110 - 115 F
  • 4 1/2 teaspoons instant yeast
  • 1/2 cup + 2 teaspoons sugar
  • 4-5 cups bread flour
  • 2 teaspoons salt
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon lemon juice or 1 teaspoon grated lemon zest
  • 1/2 cup warm milk 110 - 115 F
  • 1/2 cup melted butter
  • 5 egg yolks
  • 2 tablespoons milk for top
  • Filling Ingredients:
  • 8 oz. cream cheese softened
  • 3 tablespoons butter softened
  • 3/4 cup semi sweet chocolate chips
  • 1/2 cup sweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • Glaze Ingredients:
  • 6 tablespoons sugar
  • 6 tablespoons water
  • Chocolate Sauce Ingredients:
  • 6 oz. unsweetened chocolate
  • 4 tablespoons butter
  • 4 tablespoons sugar
  • a pinch of salt
  • Garnish Ingredients:
  • 2 tablespoons purple decorating sugar
  • 2 tablespoons gold decorating sugar
  • 2 tablespoons green decorating sugar


  • Add 2 teaspoons sugar to the warm water in a bowl and stir to combine. Sprinkle yeast on top and wait 5-10 minutes for it to become foamy.
  • In the bowl of an electric mixer, combine the rest of the sugar, 4 cups of the flour, salt, nutmeg, lemon zest, milk, butter and egg yolks. Mix well.
  • Add yeast water and knead using dough hook attachment for 5 minutes until soft and elastic, adding up to an additional 1 cup of flour to yield a soft but not sticky dough. I added an additional 2/3 cup.
  • Place in a lightly greased bowl and cover with plastic wrap sprayed with non stick spray. Cover with a clean tea towel and leave to rise in a warm place for 1 1/2 - 2 hours, until doubled in size.
  • In a small bowl, combine all filling ingredients. Mix well to thoroughly combine.
  • Line a cookie sheet with parchment paper and spray with non stick spray.
  • Divide dough in half. On a lightly floured board, roll out half of the dough to a rectangle, about 9x12". Spread half of the filling on the dough.
  • Starting on one of the long sides, roll dough into a cylinder, sealing the edges. Repeat with the other half of the dough. Stretch the cylinders so the are about 18" in length.
  • Twist the two cylinders together into a rope. Then twist the rope into a ring. If desired, push a pecan into the dough. Transfer to prepared cookie sheet. Place a coffee can or a jar in the middle of the bread to keep the ring shape. Cover lightly with a towel and leave to rise for 45 minutes.
  • Preheat oven to 375 F.
  • Brush the top with milk. Bake for 25 minutes.
  • Meanwhile, make the chocolate sauce. Combine all ingredients and cook over a double boiler, until melted.
  • Make glaze by combining sugar and water and stir to combine.
  • As soon as cake comes out of the oven, brush with glaze. Decorate with sugar in a pattern with the three colored sugars.
  • Drizzle chocolate sauce on top.


Serving: 117g | Calories: 436kcal | Carbohydrates: 42g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 451mg | Potassium: 253mg | Fiber: 4g | Sugar: 13g | Vitamin A: 624IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg
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