The King of Cakes
In New Orleans, King Cake is the star. This cake is a perfect pairing for your Mardi Gras celebrations.
One 8-ounce container sour cream
1/4 cup sugar
2 tablespoons butter
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (110F)
1 teaspoon sugar
2 medium eggs, lightly beaten
3 to 3-1/2 cups all-purpose flour
1/4 cup melted butter
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Purple, green and yellow sparkling sugar
In a saucepan, combine the sour cream, sugar, butter and salt. Cook over low heat until butter is melted and mixture is well combined. Set aside to cool.
Proof the yeast in a small bowl with the water and stir to combine until the yeast is well dissolved. Stir in the sugar and set aside. Add the yeast mixture to the sour cream mixture along with the eggs and combine well.
Transfer the mixture to a stand mixer and on medium speed add the flour 1 cup at a time until a soft dough forms; you may not need all the flour. The dough should not be sticky. Transfer the dough to a work surface and knead it for about 5 minutes or until it is smooth and not sticking to your hands. Transfer the dough to a buttered bowl; cover and let rise until doubled in bulk, about 1 hour.
Punch down the dough and roll it out into a 12 x 20 inch rectangle. Spread the melted butter evenly over the dough. Stir the cinnamon and sugar together in a small bowl and sprinkle it evenly over the surface of the dough. Roll the dough up like a jellyroll starting at the longest side near you. Pinch the seam and ends closed and place the dough on a parchment lined baking sheet. Bring the two ends together and pinch them closed. Cover and let rise for 30 minutes.
Preheat oven to 375F. Bake the cake until golden brown, about 25 minutes. While cake is baking, make the glaze.