King Cake

Happy Fat Tuesday!!

I slaved over 2 king cakes last night. OH MY GOSH it was so much work. I sure hope they are worth it! They look delicious, so we'll see how they taste! I'm taking one to work today and keeping one at home for dinner tonight with some friends.

**EDIT: It tastes awesome!!! Had a slice for breakfast :)**

I did take pictures step by step, but it was a long process and not very exciting, so I don't think I'll post them. They were easy to make, just time intensive! Below is the Southern Living recipe I used.

Traditional King Cake

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Makes 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°)
• 1  tablespoon  sugar
• 2  large eggs, lightly beaten
• 6  to 6 1/2 cups bread flour
• 1/3  cup  butter, softened
• 1/2  cup  sugar
• 1 1/2  teaspoons  ground cinnamon
• Purple-, green-, and gold-tinted sparkling sugar sprinkles
• Icing (recipe below)

Preparation

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

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 to 4 1/2 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 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 22- 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, and sprinkle evenly over butter on each rectangle.

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

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden. 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.

Creamy Glaze Icing

8 oz. package of softened cream cheese creamed together with 1 1/2 to 2 cups powdered sugar, 1 stick of butter (melted), 1 to 2 tsp lemon juice and 1 tsp pure vanilla extract.

Enjoy! This is amazing!