Traditional King Cake
photo by boutry_cecilia
- Ready In:
- 2hrs 31mins
- Ingredients:
- 18
- Yields:
-
2 cakes
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)
-
Creamy Glaze
- 3 cups powdered sugar
- 3 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon vanilla extract
- 2 -4 tablespoons milk
directions
- 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°.
- Stir the yeast, ½ cup warm water, and 1 tablespoons sugar in a 1 cup glass measuring cup; let mixture stand 5 minutes.
- Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth.
- Decrease speed to low, and gradually add enough remaining flour (4-4 ½ cups) until a soft dough forms.
- 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 the top.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
- Punch down dough, and divide in half.
- Roll each portion into a 22x12 inch rectangle.
- Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border.
- Stir ½ cup sugar and cinnamon together; sprinkle evenly over butter on each rectangle.
- Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side.
- 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.
- Repeat with second dough roll.
- Cover and let rise in a warm place free from drafts, 20-30 minutes or until doubled in bulk.
- Bake in a 375° oven for 14-16 minutes or until golden.
- 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.
- Slightly cool cakes on pans on wire racks (about 10 minutes).
- Drizzle Creamy Glaze evenly over warm cakes, sprinkle with colored sugars, alternating colors and forming bands; let cool completely.
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Reviews
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Yummy yummy YUMMY! Three teeny changes next time.....less butter before spreading the cinnamon sugar, more cinnamon in the cinnamon sugar, and no lemon juice in the frosting. The frosting was very rich and I'll be sure to spread it thinner next time. I had a hard time getting the sugar to stick to the icing so maybe next time I'll mist it with water before the sugar?
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Wow this recipe is fantastic! I unfortunately lost the ring in the middle, but it wasn't a big deal. Next time I will place a can in the middle to keep its shape. Very easy to make and extremely delicious. My BF said to me "You know I'm going to pretend it's Mardi Gras every so often so you will make more King Cake" Hehehe! Thanks for a scrumptious recipe! It will go into my favorite recipe folder.
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My niece heard of king cakes and wanted me to make one for her birthday. I must admit to being a little intimidated since I know how complex they can be. This recipe was very detailed and led me through each step with ease. Thank you so much for posting this one! I can't wait to try it again using other ideas for filling.