In a large bowl, combine 635 grams bread flour, 1½ teaspoons salt, 1 teaspoon cinnamon, and freshly grated nutmeg. Whisk these dry ingredients together thoroughly to ensure even distribution. Add 2 teaspoons instant yeast and stir once more. This head start helps the spices integrate throughout your Randazzo king cake dough.

Warm 250 ml milk to blood temperature (around 98°F/37°C). Add the divided butter pieces into the warm milk and stir gently until completely melted. Pour in 125 ml blood temperature water, your lightly beaten egg, and ¼ cup honey. Mix until all wet ingredients are well combined and the honey has dissolved completely.

Pour the wet mixture into your stand mixer bowl fitted with the paddle attachment. Add the dry ingredients gradually while mixing on low speed. Continue mixing until the ingredients come together to form a shaggy dough, about 2-3 minutes.

Switch from the paddle attachment to the dough hook. Knead the dough on medium speed for approximately 10 minutes. You’ll know it’s ready when the dough becomes smooth, elastic, and malleable-it should pull away from the bowl sides and pass the windowpane test (stretch a small piece thin enough to see light through without tearing).

Transfer your Manny Randazzo king cake recipe dough into a large bowl lightly coated with oil or cooking spray. Cover with plastic wrap or a clean kitchen towel. Place in a warm, draft-free spot and let it rise for 1-2 hours until doubled in volume. A good spot is near a sunny window or inside an oven with just the light on.

Once doubled, punch down the dough to release air bubbles. Transfer to a lightly floured surface and roll into a rough rectangle measuring approximately 10 x 12 inches. The dough should be about ½ inch thick for the best texture.

Using a pastry brush, coat the entire dough surface with melted butter, leaving a 1-inch border around all edges. In a small bowl, combine ¼ cup granulated sugar, ½ cup light brown sugar, and 1½ tablespoons cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough. Pat down gently so the filling adheres properly and won’t fall out during braiding.

Starting from the long edge, roll the dough tightly into a log shape, like making cinnamon rolls. Gently flatten the log with your palm. Using a pizza cutter or sharp knife, cut the flattened log lengthwise into three equal strips, leaving about 1 inch connected at the top. Braid these three strips together, working carefully to keep the filling inside. Pinch both ends securely.

Shape your braided dough into an oval ring, connecting the ends and pinching them together to seal. This is the signature king cake Randazzos shape. Transfer carefully onto a baking tray lined with a silicone mat or parchment paper. Cover loosely and let rise for another 1-2 hours until puffy and nearly doubled.

Preheat your oven to 400°F (200°C). Once the second rise is complete, bake the Randazzo’s king cake for 18-20 minutes until golden brown on top and the internal temperature reaches 190°F. The bottom should sound hollow when tapped. Remove from oven and let cool completely on the tray-this is crucial before icing.

In a small saucepan over low heat, combine 1½ tablespoons butter, 3¾ tablespoons milk, and 1½ tablespoons corn syrup. Warm until the butter melts and everything combines smoothly. Remove from heat. Add 2¼ cups confectioner’s sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt. Whisk vigorously until you achieve a smooth, pourable consistency-it should coat the back of a spoon but still drizzle easily.

Once your cake has cooled completely, drizzle or pour the vanilla icing generously over the top, allowing it to drip down the sides naturally. While the icing is still wet, scatter colorful sprinkles (traditionally purple for justice, green for faith, and gold for power) across the entire surface. Let the icing set for about 15 minutes before slicing.