Once upon a time my husband and I lived in Durham, NC, and had a neighbor who threw a rocking Mardi Gras party on the Saturday before Ash Wednesday every year. He's the one who introduced us to King Cake -- and to a new food tradition. Now, most years, we love shaking open a package of yeast; sprinkling bright colors on top; and -- best of all -- searching for the lucky piece with the toy baby hidden inside.
Recipe adapted from Southern Living magazine
Makes 2 cakes (about 18 servings each). Plan to halve the recipe unless you're expecting company.
Ingredients
for the cake
- 1 (16-ounce) container sour cream
- 1/3 cup granulated sugar
- 1/4 cup butter
- 1 tsp. fine sea salt
- 1/2 ounce package active dry yeast
- 1/2 cup warm water (100°F to 110°F)
- 1 Tbsp. granulated sugar
- 2 large eggs, lightly beaten
- 6 to 6 1/2 cups bread flour or all-purpose flour (makes a more dense cake)
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
for the glaze
- 3 cups powdered sugar
- 3 Tbsp. butter, melted
- 2 Tbsp. fresh-squeezed lemon juice
- 1/4 tsp. pure vanilla extract
- 2 to 4 Tbsp. milk
- Purple, green and gold colored sugar sprinkles
Instructions
- Cook first four ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100°F to 110°F.
- Stir together yeast, warm water, and 1 Tbsp. 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. Cover and let rise in a warm place (85°F), 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 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 one 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°F), free from drafts, 20 to 30 minutes or until doubled in bulk.
- Make glaze by stirring together sugar, butter, lemon juice, and vanilla. Stir in 2 Tbsp. milk, adding additional milk, 1 tsp. at a time, until glaze becomes easy to drizzle.
- Bake at 375°F for 14 to 16 minutes or until golden. Slightly cool cakes on pans for about 10 minutes. Drizzle glaze evenly over warm cakes; sprinkle with colored sugars. Cool completely before serving.
