If Just For A While.

For the end of Mardi Gras I thought it appropriate to make a more or less “traditional King Cake.” I say more or less as I have never had a King Cake and am unsure of the “traditional” texture and flavor. When cut, this cake resembled a cinnamon roll, which is no surprise as it is a yeast dough, twice risen and rolled with cinnamon and sugar. It actually tasted more like a cinnamon roll than a “cake”. Next year, I may try a more cakey recipe.

I thought the glaze was a little too acidic. Maybe I should have used a cream cheese based glaze, or just cut the citrus juice in half. To help the colored sugar adhere I would also give a very light spray of water over the glazed cake prior to dusting. Too much water may melt the colored sugar.

INGREDIENTS

• 8 oz sour cream
• 2½ Tbsp sugar
• 2 Tbsp butter
• ½ tsp salt
• 2 tsp active dry yeast
• ¼ cup warm water (100 – 110 F)
• ½ Tbsp sugar
• 1 large egg, slightly beaten
• 3 to 3½ cups bread flour
• Purple, green and gold tinted sparkling sugar sprinkles

 CINNAMON FILLING

• 2½ Tbsp butter, softened
• ¼ cup sugar
• 1 tsp ground cinnamon

CREAMY GLAZE

• 1 ½ Tbsp butter, melted
• 1 Tbsp fresh lemon juice
• ¼ tsp vanilla extract
• 1 to 2 Tbsp milk
• ¼ cup warm water (100 – 110 F)
• ½ Tbsp sugar

METHOD

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside and cool mixture to 100 to 110 F
2. Stir together yeast, ¼ cup warm water, and ½ Tblsp sugar in a 1 cup glass measuring cup; let stand 5 minutes
3. Beat sour cream mixture, yeast mixture, eggs and 1 cup flour at medium speed until smooth.
4. Reduce speed to low, changed to dough hook and gradually add enough remaining flour 2 – 2 ½ cups until a smooth dough forms
5. Knead with dough hook until smooth and elastic (about 12 min)
6. Place in an oiled bowl and flip to grease top
7. Cover and let rise in a warm place for 1 hour or until doubled
8. Punch down dough, divide in half
9. Roll into a 22”x12” rectangle
10. Spread 2 Tbsp softened butter evenly on each rectangle, leaving a 1” border.
11. Stir together ¼ cup sugar and cinnamon, and sprinkle evenly on each rectangle
12. Roll up each rectangle, jelly roll style, starting with the long edge.
13. Place seam side down on lightly greased baking sheet.
14. Bring ends together to form an oval ring moistening and pinching edges together to seal

METHOD – GLAZE

1. Stir together first 4 ingredients
2. Stir in 2 Tbsp milk, adding additional milk 1 tsp at a time until spreading consistency

PREPARATION AND ASSEMBLE

1. Cover and let rise in a warm place 20 – 30 min until doubled
2. Bake at 375 F for 14 – 16 min or until golden
3. Slightly cool cake in pan on wire rack (about 10 min.)
4. Drizzle creamy glaze evenly over warm cake, sprinkle with colored sugar, alternating colors

OPTION: Cream Cheese-filled King Cake

1. Prepare 22×12” dough rectangle as directed
2. Omit 2 Tblsp butter and cinnamon. Increase ¼ cup sugar to ⅓ cup
3. Beat 1/3 cup sugar with 8 oz softened cream cheese, ½ large egg and 2 tsp vanilla extract at medium
4. Spread mixture evenly on dough rectangle, leaving 1 inch border

Yeah I’ll be king when dogs get wings
Can I help it if I still dream time to time