Traditional King Cake
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 ⓘ
Instructions
- 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, 1/2 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 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 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 1/2 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.
Nutrition & Diet Analysis (per serving)
882
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).