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King's Cake Ii

Recipe name:
King's Cake Ii

Recipe category:
Baked Goods

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Recipe detials:

1/4 c Butter or margarine 16 oz Sour cream 1/3 c Sugar 1 ts Salt 2 pk Dry yeast 1 tb Sugar 1/2 c Warm water (105-115 degrees) 2 Eggs 6 c Flour; divided 1/2 c Sugar 1 1/2 ts Ground cinnamon 1/3 c Butter or margarine Softened Confectioners' sugar frostin Colored sugars: Purple and green and yellow Combine first 4 ingredients in saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 to 115 degrees. Dissolve yeast and 1 Tbsp. sugar in warm water in large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at Medium speed of electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface, and 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, free from drafts, 1 hour, or until dough is doubled in bulk. Combine 1/2 c. sugar and cinnamon; set aside. Punch dough down, and divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28x10-inch rectangle. Spread half each of butter and cinnamon mixture on dough. Roll dough, jellyroll fashion, starting at long side. Gently place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of dough together to form an oval ring, moistening and pinching the 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 20-25 minutes. Repeat procedure with remaining dough, butter and cinnamon mixture. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars. -

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King's Cake Ii

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