Cream Cheese-Filled King Cake

Cream Cheese-Filled 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.) envelopes active dry yeast

1/2 cup warm water (100-110 degrees)

1 tbl. sugar

2 large eggs, lightly beaten

6 to 61/2 cups bread flour

3/4 cup sugar

2 (8-oz.) pkgs. cream cheese, softened

1 large egg

2 tsps. vanilla extract

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 to 4 tbls. milk

1. Cook first 4 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 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 remaining flour (4-4 1/2 cups) until a soft dough forms.

4. Turn out dough 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. Beat 3/4 cup sugar, cream cheese, 1 egg and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.

7. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long dside. Place one 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. 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 (about 10) minutes.

10. Make 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. Drizzly 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.