Boudin King Cake
Boudin King Cake is a fun twist on the classic Mardi Gras treat, blending the sweet, cinnamon-spiced dough of a King Cake with savory, flavorful boudin sausage. It’s a unique…
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Boudin King Cake is a fun twist on the classic Mardi Gras treat, blending the sweet, cinnamon-spiced dough of a King Cake with savory, flavorful boudin sausage. It’s a unique combination that brings a little bit of Louisiana’s favorite flavors into one festive, delicious package.
I love making this for gatherings because it’s always a conversation starter. The soft, swirled dough with the unexpected punch of seasoned boudin makes every bite a little surprise. If you enjoy both sweet and savory, this cake is a perfect way to enjoy the best of both worlds in one delicious dish.
My favorite way to serve it is fresh and warm right out of the oven, maybe with a cup of coffee or a cold drink nearby. It’s the kind of treat that turns an ordinary day into a special occasion, and I always find myself going back for just one more slice. Whether for breakfast, snack time, or a party centerpiece, Boudin King Cake never fails to bring a smile around the table.
Key Ingredients & Substitutions
Boudin Sausage: This is the star of the filling. It adds a spicy, savory flavor that’s unique to Louisiana. If you can’t find boudin, try spicy sausage or andouille as a substitute.
Dough Ingredients: Warm milk and yeast help the dough rise and become fluffy. Whole milk gives richness, but you can swap it with any milk you have. Butter adds a soft texture. For a dairy-free option, use margarine or oil.
Veggies: Onion, celery, bell pepper, and garlic build flavor and texture in the filling. If you want a milder taste, reduce the peppers or swap with sautéed mushrooms.
Egg Wash: Brushing the top with egg wash creates a shiny, golden crust. No egg? Use milk or melted butter instead.
How Do You Get the Perfect, Fluffy Dough for Boudin King Cake?
Good dough is key for this recipe. Follow these tips for soft, airy dough:
- Make sure your milk is warm, not hot — about 110°F feels just right to activate the yeast without killing it.
- Let the yeast proof until foamy; this proves it’s alive and ready to make your dough rise.
- Knead the dough for 8-10 minutes until it feels smooth and springs back when pressed. This develops gluten and keeps the bread soft.
- Give the dough enough time to double in size; don’t rush this step. Warm spots in your kitchen help.
- A second, shorter rise after shaping the dough makes the final cake light and tender.
Equipment You’ll Need
- Mixing bowls – for combining your dough and filling ingredients smoothly.
- Stand mixer with dough hook (optional) – makes kneading easier and faster, but you can do it by hand.
- Rolling pin – helps roll out the dough evenly into a rectangle for the filling.
- Sharp knife – to slice the smoked sausage topping and cut the finished cake cleanly.
- Baking sheet with parchment paper – keeps the King Cake from sticking and makes cleanup simple.
- Pastry brush – perfect for applying egg wash to get that golden shiny crust.
Flavor Variations & Add-Ins
- Swap boudin for spicy chorizo or Italian sausage for a different type of savory flavor.
- Add diced cooked shrimp inside for a Cajun surf-and-turf twist.
- Mix sharp cheddar or pepper jack cheese into the filling for extra creaminess and spice.
- Try adding finely chopped jalapeños or a dash of hot sauce to the boudin filling for more heat.
How to Make Boudin King Cake
Ingredients You’ll Need:
For the Dough:
- 1 cup warm whole milk (around 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
For the Boudin Filling:
- 1 pound boudin sausage (casing removed and crumbled)
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 tsp Cajun seasoning
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter for sautéing
- 2 green onions, finely sliced (for garnish and inside filling)
- Sliced smoked sausage or andouille for topping (optional)
- 1/2 cup grated cheddar or Monterey jack cheese (optional, to mix with filling)
For the Egg Wash:
- 1 egg, beaten
- 1 tbsp water
Time Needed:
This recipe takes about 30 minutes preparation time plus 1 to 1.5 hours rising time for the dough, an additional 30 minutes rising time after assembling, and 30-35 minutes baking. In total, expect around 3 hours from start to finish, with some hands-off resting time.
Step-by-Step Instructions:
1. Prepare the Dough:
Begin by dissolving the yeast and 1 tablespoon of sugar into the warm whole milk. Let it rest 5-10 minutes until it becomes foamy. In a large bowl, mix the flour, the remaining sugar, and salt. Add softened butter, eggs, vanilla extract, and the yeast mixture. Knead the dough by hand or with a mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and allow it to rise in a warm spot for 1 to 1.5 hours, until doubled in size.
2. Make the Filling:
While the dough rises, heat olive oil or butter in a skillet over medium heat. Sauté onions, celery, green peppers, and garlic until softened, about 5 minutes. Add crumbled boudin sausage and break it up as you cook. Stir in Cajun seasoning and black pepper, cooking until heated through. Remove from heat, then mix in sliced green onions and cheese if using. Allow the filling to cool down to room temperature.
3. Assemble the Cake:
Once the dough has risen, punch it down and roll it on a floured surface into a 12×18 inch rectangle. Spread the boudin filling evenly over the dough. Roll the dough tightly from the long side into a log shape. Form the log into a large oval or ring, pinching the ends to seal well. Place the cake on a parchment-lined baking sheet.
4. Add Toppings & Let it Rise:
If you like, arrange sliced smoked or andouille sausage on top for extra flavor. Brush the entire surface with the egg wash (beaten egg plus water) to give it a shiny golden crust. Let the assembled cake rise for about 30 minutes until puffed.
5. Bake the Cake:
Preheat your oven to 350°F (175°C). Bake the cake for 30-35 minutes until golden brown. If the top starts to brown too fast, tent it with foil halfway through baking to prevent burning.
6. Serve and Enjoy:
Let the Boudin King Cake cool slightly before slicing. Garnish with extra green onions if you like. Serve warm or at room temperature. This savory Mardi Gras treat is sure to delight with its soft dough and spicy boudin filling!
Can I Use Frozen Boudin for This Recipe?
Yes! Just make sure to thaw the boudin completely in the fridge overnight before using. Pat it dry to remove any excess moisture to keep the filling from getting soggy.
How Can I Store Leftover Boudin King Cake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave until warmed through to keep the dough soft.
Can I Substitute the Dough for Store-Bought Dough?
You can use store-bought brioche or crescent roll dough as a shortcut, but the homemade dough gives the best texture and flavor. Just roll it out carefully to fit the filling and follow the rising and baking steps.
Is It Okay to Add Cheese to the Filling?
Absolutely! Adding shredded cheddar or Monterey jack cheese to the boudin filling makes it creamier and adds a nice flavor boost. Just mix it in after cooking the sausage mixture and before spreading on the dough.
