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.