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King Cake; with Rory's help!

Tuesday, February 21, 2012


I got this recipe online, adn then tweeked it a bit!

Dough
1⁄8 cup butter 
1 (8 ounce) container sour cream (I used reduced fat)
1/4 cinnamon
1⁄4 cup sugar 
1⁄2 teaspoon salt 
1 envelopes 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
Cream Cheese Filling
2 (4 ounce) packages cream cheese , softened (16 ounces total)
 1⁄2 egg 
1⁄2 cup sugar 
1⁄16; teaspoon salt
1 teaspoon vanilla 
Colored Frosting
1 1⁄2 cups powdered sugar
1 1⁄2 tablespoons butter , melted 
1 1⁄2 tablespoons milk 
1⁄8; teaspoon vanilla extract 
Food coloring
Colored sugars
I didn’t use colored sugars but they are really easy to make...Rory just woke up too early!
3⁄4 cup white sugar 
Food coloring

Directions: Cook first 5 ingredients in a saucepan over low heat, stirring often, until butter melts.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes or until foamy.  

Add butter mixture, egg, and 2 cups 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.   
While the cake is rising, with 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; roll out onto a lightly floured surface; roll to a 28- x 10-inch rectangle.  
Spread cream cheese mixture on dough; Roll up the dough, jellyroll fashion, starting at long side.  
Place dough roll, seam side down, on parchment paper.  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- 20 minutes or until golden.
Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars. 
Rory did SO good with her frostings!
for the frosting: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting. 
For the Sugars:Place 1/2 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 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

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