Traditional King Cake
Advocate-tested recipe
Traditional King Cake
Makes 2 cakes of about 18 servings each. Recipe is from Southern Living.
1 (16-oz.) container sour cream
1⁄3 cup sugar
1/4 cup butter
1 tsp. salt
2 (1/4-oz.) envelops active dry yeast
1/2 cup warm water (100-110 degrees)
1 tbl. sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups bread flour
1⁄3 cup butter, softened
1/2 cup sugar
11/2 tsps. ground cinnamon
Purple-, green- and gold-tinted sugar sprinkles
Creamy Glaze
3 cups powdered sugar
3 tbls. butter, melted
2 tbls. fresh lemon juice
1/4 tsp. vanilla extract
2-4 tbls. milk
1. Cook first four ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside and cool mixture to 100-110 degrees.
2. Stir together yeast, 1/2 cup warm water and 1 tablespoon of sugar in a 1-cup glass measuring cup; let stand 5 minutes.
3. Beat sour cream mixture, yeast mixture, eggs and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low and gradually add enough flour (4 to 41/2 cups) until a soft dough forms.
4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
6. Punch down dough and divide in half. Roll each portion into a 22-inch x 12-inch rectangle. Spread 1⁄3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, sprinkle evenly over butter on each rectangle.
7. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased bakng sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
8. Cover and let rise in a warm place (85 degrees), free from drafts, 20-30 minutes or until doubled in bulk.
9. Bake at 375 degrees for 14-16 minutes or until golden. Slightly cool cakes on pans on wire racks for about 10 minutes.
10. Prepare Creamy Glaze by stirring together powdered sugar, butter, lemon juice, and vanilla extract. Stir in 2 tablespoons milk, adding additional milk 1 teaspoon at a time until it reaches spreading consistency.
11. Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
Note: 6 to 61/2 cups all-purpose flour may be substituted for bread flour.