Southern Living Magazine's King Cake Recipe

Ingredients
<br>- 1/4 cup butter or margarine
<br>- 1 (16 ounce) container sour cream
<br>- 1/3 cup sugar
<br>- 1 teaspoon salt
<br>- 2 (.25 ounce) envelopes active dry yeast
<br>- 1 tablespoon white sugar
<br>- 1/2 cup warm water (100 to 110 degrees)
<br>- 2 eggs
<br>- 6 1/2 cups all-purpose flour, divided
<br>- 1/2 cup white sugar
<br>- 1 1/2 teaspoons ground cinnamon
<br>- 1/3 cup butter or margarine, softened
<br>- Colored Frostings (see below)
<br>- Colored Sugars (see below)
<br>- Colored Frosting:
<br>- 3 cups powdered sugar
<br>- 3 tablespoons butter, melted
<br>- 3 tablespoons milk
<br>- 1/4 teaspoon vanilla extract
<br>- 2 drops green food color
<br>- 2 drops yellow food coloring
<br>- 2 drops blue food coloring
<br>- 2 drops red food color
<br>- Colored sugars:
<br>- 1 1/2 cups white sugar
<br>- 2 drops green food color
<br>- 2 drops yellow food coloring
<br>- 2 drops red food color
<br>- 2 drops blue food coloring
<br><p></p>Directions
<br>step 1: COOK first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.
<br>step 2: DISSOLVE yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
<br>step 3: TURN dough 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 degrees), free from drafts, 1 hour or until doubled in bulk.
<br>step 4: STIR together 1/2 cup sugar and cinnamon; set aside.
<br>step 5: PUNCH dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
<br>step 6: COVER and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
<br>step 7: BAKE at 375 degrees for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
<br>step 8: COLORED FROSTINGS: Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
<br>step 9: COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.
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Ingredients
- 1/4 cup butter or margarine
- 1 (16 ounce) container sour cream
- 1/3 cup sugar
- 1 teaspoon salt
- 2 (.25 ounce) envelopes active dry yeast
- 1 tablespoon white sugar
- 1/2 cup warm water (100 to 110 degrees)
- 2 eggs
- 6 1/2 cups all-purpose flour, divided
- 1/2 cup white sugar
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup butter or margarine, softened
- Colored Frostings (see below)
- Colored Sugars (see below)
- Colored Frosting:
- 3 cups powdered sugar
- 3 tablespoons butter, melted
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- 2 drops green food color
- 2 drops yellow food coloring
- 2 drops blue food coloring
- 2 drops red food color
- Colored sugars:
- 1 1/2 cups white sugar
- 2 drops green food color
- 2 drops yellow food coloring
- 2 drops red food color
- 2 drops blue food coloring

Directions
step 1: COOK first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.
step 2: DISSOLVE yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
step 3: TURN dough 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 degrees), free from drafts, 1 hour or until doubled in bulk.
step 4: STIR together 1/2 cup sugar and cinnamon; set aside.
step 5: PUNCH dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
step 6: COVER and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
step 7: BAKE at 375 degrees for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
step 8: COLORED FROSTINGS: Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
step 9: COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

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