Boudin King Cake
Boudin King Cake is a fun twist on the traditional Mardi Gras treat, combining the flaky, sweet dough of a king cake with the spicy, savory flavors of boudin sausage.…
Tip: save now, cook later.Boudin King Cake is a fun twist on the traditional Mardi Gras treat, combining the flaky, sweet dough of a king cake with the spicy, savory flavors of boudin sausage. This unique blend brings together the best of both worlds—soft, buttery pastry with a zesty, comforting filling that’s sure to catch your attention.
I love making this for gatherings because it surprises everyone. The mix of sweet and spicy really works, and it’s a great conversation starter. I usually bake it fresh, so the crust stays crisp and golden, and the boudin filling is warm and flavorful. It’s a reminder that you can play around with classic recipes and create something new and tasty.
My favorite way to enjoy Boudin King Cake is fresh from the oven with a cup of coffee or maybe even a light salad on the side. It’s perfect for brunch or as a snack anytime you want something a little different. If you’re a fan of both king cake and spicy sausage, this is definitely one to try—it brings that Mardi Gras spirit with a little extra kick.
Key Ingredients & Substitutions
Yeast & Dough: Active dry yeast helps create a light, fluffy dough. If you don’t have it, instant yeast works too—just add it directly to flour. Whole milk adds richness, but you can sub with almond or oat milk for a dairy-free option.
Boudin Sausage: The star of the filling! It brings spice and flavor. If you can’t find boudin, try a spicy pork sausage mixed with cooked rice and seasonings. For a vegetarian twist, a spicy bean mixture works well too.
Cheese & Bacon Topping: Cheddar and mozzarella melt nicely, giving gooey texture and a golden finish. Feel free to use Monterey Jack or Colby if preferred. Bacon adds smoky crunch—swap with smoked turkey bacon or omit for a milder taste.
Seasonings & Veggies: Cajun or Creole seasoning adds that authentic Louisiana punch. If unavailable, use a blend of paprika, garlic powder, cayenne, and black pepper. Bell peppers add sweetness but can be left out or swapped with diced celery for crunch.
How Do You Get the Dough Perfectly Soft and Fluffy?
Making the dough just right is key for this king cake. Here’s what I do:
- Warm liquids (water and milk) help activate the yeast without killing it—check the temp carefully; around 110°F is ideal.
- Mix ingredients gently to combine, then knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. This develops gluten which gives structure.
- Let it rise in a warm, draft-free spot until doubled—usually 1 to 1.5 hours. Patience here really pays off with fluffy texture.
- After shaping, allow a shorter second rise so the cake puffs nicely without getting too airy and collapsing.
These steps ensure your dough holds the boudin filling well and bakes up soft but sturdy for slicing.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and rising the king cake dough.
- Measuring cups and spoons – helps you get the right amount of ingredients for consistent results.
- Rolling pin – makes spreading out the dough easy and even for filling and shaping.
- Baking sheet lined with parchment paper – prevents sticking and catches any melted cheese or filling drips.
- Kitchen thermometer – handy for checking the warmth of liquids to activate yeast without killing it.
- Sharp knife or bench scraper – useful for cutting dough edges cleanly and trimming if needed.
Flavor Variations & Add-Ins
- Swap pork boudin for chicken or vegetarian boudin to change the filling’s protein while keeping the spicy, flavorful kick.
- Add shredded pepper jack cheese with or instead of cheddar for a little extra heat and creaminess.
- Mix in sautéed onions and garlic to the boudin filling for a deeper, aromatic flavor boost.
- Top with sliced jalapeños and extra Cajun seasoning before baking if you like a spicier finish.
How to Make Boudin King Cake
Ingredients You’ll Need:
For the Dough:
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/4 cup warm water (about 110°F/43°C)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- 2 large eggs
- 3 to 3 1/2 cups all-purpose flour
For the Boudin Filling:
- 1 pound cooked pork boudin sausage, casings removed
- 1/2 cup cooked white rice
- 1/4 cup chopped green onions
- 1/4 cup chopped bell peppers (optional)
- 1 teaspoon Cajun seasoning or Creole seasoning
For the Topping:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 slices cooked bacon, crumbled
- Chopped green onions for garnish
- Purple, green, and gold Mardi Gras sprinkles or edible decorations
How Much Time Will You Need?
Total time is about 2.5 to 3 hours. This includes 15-20 minutes to prep the dough and filling, 1 to 1.5 hours for the first dough rise, 30 to 45 minutes for the second rise, and 30 minutes to bake and finish with toppings.
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the yeast in warm water. Let it sit for about 5 minutes until it looks foamy. In a large bowl, mix the warm milk, sugar, butter, salt, and eggs. Add the yeast mixture and stir everything together. Then, gradually add the flour—about 1 cup at a time—until you have a soft dough.
Knead this dough on a floured surface for 8 to 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 to 1.5 hours, until it doubles in size.
2. Prepare the Boudin Filling:
In a bowl, mix the boudin sausage meat (remove it from its casings), the cooked rice, green onions, bell peppers if you want, and Cajun or Creole seasoning. Stir everything until it’s well combined.
3. Assemble the King Cake:
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 12 by 16 inches. Spread the boudin filling evenly over the dough, leaving about an inch around the edges free.
Starting from the long side, roll the dough tightly into a log. Pinch the edges to keep the filling inside.
Shape the log into a large ring on a baking sheet lined with parchment paper, joining the ends and pinching to seal.
Cover the ring with a clean towel and let it rise for another 30 to 45 minutes until it puffs up slightly.
4. Bake and Add Toppings:
Preheat your oven to 375°F (190°C). Bake the king cake for 20 minutes to start.
Take it out and sprinkle the shredded cheddar and mozzarella cheeses over the top, then add the crumbled bacon. Pop it back into the oven and bake for about 10 more minutes until the cheese melts and the crust turns golden brown.
5. Finish and Serve:
Once out of the oven, garnish the king cake with chopped green onions and festive purple, green, and gold sprinkles to celebrate Mardi Gras colors. Let it cool for a little while, then slice and enjoy warm!
Can I Use Frozen Boudin for the Filling?
Yes! Just make sure to thaw the boudin completely in the fridge overnight before using. Remove the casing and drain any excess moisture to avoid soggy filling.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough the night before and refrigerate it covered. Let it warm up and finish rising at room temperature before shaping and filling.
How Should I Store Leftovers?
Store any leftover Boudin King Cake in an airtight container in the fridge for up to 3 days. Reheat slices gently in the oven or microwave, covered with foil to keep them moist.
Can I Substitute the Boudin With Another Filling?
Yes, feel free to swap boudin for spicy sausage, seasoned ground pork, or even a vegetarian savory filling. Just make sure the filling is cooked and seasoned well before assembling.
