Ingredients: |
Ingredients: Note: This recipe uses bread flour, which makes a light, airy cake. All purpose flour will make it more dense.
Green, gold and purple colored sugars
Dough:
1 (16 oz) container sour cream
1/3 cup sugar
1/4 cup butter
1 tsp. salt
2 (1/4 oz) envelopes active dry yeast or 2 tablespoons
1/2 cup warm water (100 to 110 º)
1 Tbsp. Sugar
2 eggs, lightly beaten
6 to 6½ cups bread flour
Cream Cheese Filling:
3/4 cup sugar
2 (8 oz) packages cream cheese, softened
1 large egg
1 tsp. Almond extract
1 tsp. Vanilla extract
2 tsps.Grated lemon zest
Creamy Glaze:
3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 tsp. Vanilla extract
2 to 4 tablespoons milk
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Directions: |
Directions:DOUGH:
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside and cool mixture to 100 to 110º.
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. reduce speed to low and gradually add enough flour (4 to 4-1/2 cups) until a soft dough forms.
Turn dough onto a lightly floured surface: knead until smooth and elastic (about 10 minutes) Place in a well greased bowl, turning dough to grease the top.
Cover and let rise in a warm place (85º ), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22” x 12” rectangle. CREAM CHEESE FILLING:
Beat sugar, cream cheese, egg and extracts at medium speed with an electric mixer until smooth.
Spread cream cheese mixture evenly on each dough rectangle leaving 1-inch borders.
Roll up each dough rectangle, jelly roll fashion, starting at one long side.
Place one dough roll, seam side down, on a lightly greased baking sheet.
Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal, repeat with second dough roll.
Cover and let rise in a warm place (85º) free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375º F. for 14 to 16 minutes or until golden brown.
Slightly cool cakes on pans on wire racks. (about 20 minutes) CREAMY GLAZE:
Stir together first 4 ingredients.
Stir in 2 tablespoons milk, adding additional milk, 1 tsp. at a time, until spreading consistency.
Drizzle creamy glaze evenly over warm cakes, sprinkle with colored sugars, alternating colors and forming bands. Let cool completely. |
This recipe for Traditional King Cake is from