Traditional King Cake

Total Time: 2 hrs 31 mins
Preparation Time: 2 hrs 15 mins
Cook Time: 16 mins

Ingredients

• 1 (16 ounce) container sour cream


• 1/3 cup sugar


• 1/4 cup butter


• 1 teaspoon salt


• 2 (1/4 ounce) envelopes active dry yeast


• 1/2 cup warm water (100 to 110 degrees)


• 1 tablespoon sugar


• 2 large eggs, beaten


• 6 -6 1/2 cups bread flour


• 1/3 cup butter, softened


• 1/2 cup sugar


• 1 1/2 teaspoons ground cinnamon


• sparkling sugar candy sprinkles (purple-, green-, and gold-tinted)


• 3 cups powdered sugar


• 3 tablespoons butter, melted


• 2 tablespoons fresh lemon juice


• 1/4 teaspoon vanilla extract


• 2 -4 tablespoons milk

Recipe

• 1 cook the first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts; set aside and cool mixture to 100-110°.


• 2 stir the yeast, ½ cup warm water, and 1 tablespoons sugar in a 1 cup glass measuring cup; let mixture stand 5 minutes.


• 3 beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth.


• 4 decrease speed to low, and gradually add enough remaining flour (4-4 ½ cups) until a soft dough forms.


• 5 turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).


• 6 place in a well-greased bowl, turning to grease the top.


• 7 cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.


• 8 punch down dough, and divide in half.


• 9 roll each portion into a 22x12 inch rectangle.


• 10 spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border.


• 11 stir ½ cup sugar and cinnamon together; sprinkle evenly over butter on each rectangle.


• 12 roll up each dough rectangle, jelly-roll fashion, starting at 1 long side.


• 13 place 1 dough roll seam side down, on a lightly greased baking sheet; bring ends of roll together to form an oval ring, moistening and pinching edges together to seal.


• 14 repeat with second dough roll.


• 15 cover and let rise in a warm place free from drafts, 20-30 minutes or until doubled in bulk.


• 16 bake in a 375° oven for 14-16 minutes or until golden.


• 17 make glaze: stir together the first 4 glaze ingredients; stir in 2 tablespoons milk, adding more milk, 1 teaspoon at a time, until spreading consistency.


• 18 slightly cool cakes on pans on wire racks (about 10 minutes).


• 19 drizzle creamy glaze evenly over warm cakes, sprinkle with colored sugars, alternating colors and forming bands; let cool completely.