King Cake

The Princess and the Frog was released on DVD yesterday. In my house we were reminded how many days until we could buy the movie by our "resident princess" for days. Since it takes place in New Orleans, I think we'll have King Cake, a traditional Mardi Gras cake, while we watch it. Don't forget to insert the plastic baby in the dough! My kids love eating this cake or maybe just dismantling their piece to see if they have the baby. The winner gets $1. This recipe from VG's Bakery in Knoxville, Tennessee is so good. I love many of their other baked goods too. 

King Cake

FOR THE DOUGH:

1/4 cup butter

16 oz. sour cream

1/3 cup sugar

1 teaspoon salt

2 (1/4 oz.) package active dry yeast

1/2 cup warm water

2 eggs

6-1/2 cups all-purpose flour, divided

1/2 cup white sugar

1-1/2 teaspoons ground cinnamon

1/3 cup softened butter

FOR THE FROSTING:

3 cups powdered sugar

3  tablespoons butter, melted

3 tablespoons milk

1/4 teaspoon vanilla

colored sugars for decorating

Heat first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to around 100-110 degrees. Dissolve yeast and 1 T. sugar in 1/2 cup warm water in a large bowl; let stand for 5 minutes. Add butter mixture, eggs, and 2 cups flour, beat at medium speed with 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, turing to grease top. Cover and let rise in a warm, draft free place for 1 hour or until doubled in size. Stir together 1/2 cup sugar and cinnamon, set aside. Punch dough down, divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28" x 10" rectangle. Spread with 1/2 of softened butter, then sprinkle evenly with 1/2 of cinnamon sugar mixture. Roll dough jelly roll style, starting at long side. Place dough roll seam side down, on a lightly greased baking pan. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, softened butter and cinnamon sugar mixture. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in size. Bake at 375 degrees for 15 minutes or until golden brown. Cool on a wire rack.

Stir together powdered sugar and melted butter, adding milk until frosting is a drizzling consistency. Stir in vanilla. Spoon frosting over cooled cake until covered, then sprinkle colored sugars in patches around entire cake.