Sunday, February 11th 2018
Recipe: King Cake
- 2 tablespoons butter
- 8 ounce sour cream
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 (1/8 ounce) envelope active dry yeast
- 1⁄2 tablespoon white sugar
- 1⁄4 cup warm water (100 to 110 degrees)
- 1 egg
- 3 1⁄4 cups all-purpose flour, divided
- 3 tablespoons corn starch
- 8 ounce package cream cheese
- 1⁄2 egg (i.e. one egg yolk)
- 6 tablespoons sugar
- 1⁄16 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cups powdered sugar
- 1 tablespoons butter, melted
- 1 tablespoons milk
- 1⁄8 teaspoon vanilla extract
- 3⁄4 cups white sugar
- 1 drop green food coloring
- 1 drop yellow food coloring
- 1 drop red food coloring
- 1 drop blue food coloring
- Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; cool mixture to 100 degrees to 110 degrees.
- Dissolve yeast and 1/2 tablespoon sugar in 1/4 cup warm water in a large bowl; let stand 5 minutes; add butter mixture, egg, and 1 cup 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.
- 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.
- Using an electric mixer, mix cream cheese until smooth; add egg and blend well; add sugar, salt and vanilla and mix until smooth and creamy; set aside.
- Punch dough down; turn out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; lightly sprinkle with cinnamon and sugar.
- Spread cream cheese mixture 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 punching edges together to seal.
- Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
- Bake at 375 degrees for 15 minutes or until golden.
- Drizzle frostings and sprinkle with colored sugars.
- Stir together powdered sugar and melted butter.
- Add milk to reach desired consistency for drizzling; stir in vanilla.
- Place 1/4 cup sugar and drop of green food coloring in a zip-top plastic bag; seal, shake, and squeeze vigorously to evenly mix color with sugar.
- Repeat procedure with 1/4 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/4 cup sugar.
- Cut recipe in half (original made 2 cakes)
- Changes made based on a number of reviews
- Reduced the amount of frosting by 33%
- Right before adding the filling, lightly sprinkle cinnamon and sugar on the rolled out dough
- Add 1 tablespoon cornstarch to each cup of flour in order to make “cake” flour
- McCormick food coloring is muddy when you mix red and blue, so you might consider buying Wilton for the purple.