King Cake by Twin2sTwin

[rottiedogs]

King Cake
Submitted by Twin2sTwin on July 16, 2012 at 3:28 am

DESCRIPTION
The King Cake is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. A dried bean or pea was hidden inside the cake and the finder became king or queen for the day. The royal colors of purple, green and gold on the cake honor the three kings who visited the Christ child on Epiphany. Today, a tiny china or plastic baby doll is hidden in the cake as the prize, and with it, comes the obligation to host the next Mardi Gras party (or office treat) and provide the next King Cake.

SUMMARY
Yield 0 File under Roll, yeast roll

INGREDIENTS
• 1/4 cup butter or margarine
• 1 - 16oz. carton sour cream
• 1/3 cup sugar
• 1 teaspoon salt
• 1 package dry yeast
• 1 Tablespoon sugar
• 1/2 cup warm water (105 to 115 degrees)
• 2 eggs
• 6 to 6 1/2 cups all purpose flour, divided
• 1/2 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup butter or margarine, softened
• Colored frostings
• Colored sugars

Cream Cheese Filling

1 - 8 oz. package cream cheese
1 cup confectioners sugar
2 Tablespoons flour
1 teaspoon vanilla extract
drop or two of milk

Icing

3 cups sifted powdered sugar
3 Tablespoons butter or margarine, melted
3 to 5 Tablespoons milk or cream
1/4 teaspoon vanilla extract

INSTRUCTIONS
Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 to 115 degrees.

Dissolve yeast and 1 Tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes, or by hand until smooth. Gradually stir in enough of the 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, for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup 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 28" x 10" rectangle. Spread half each of the butter and cinnamon mixture on dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased or parchment lined baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny china or plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375 degrees for 15 to 20 minutes or until golden brown.
Cool cakes and decorate with bands of colored icings, or use white icing and sprinkle with the colored sugars.

NOTE: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice, just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon. To be really decadent, use filling and cream cheese.

CREAM CHEESE FILLING:

Cream all ingredients together with an electric mixer. Spread on the rolled-out rectangle before rolling it into a ring.

ICING:

Combine powdered sugar and melted butter, Add milk or cream to reach desired consistency for drizzling; stir in vanilla.

Divide icing into 3 batches, tinting one with green, one with yellow, and combining red and blue for purple icing. Makes about 1 1/2 cups.

1 or 2 drops each of green, yellow, red and blue (for purple) food coloring.

My family and friends really enjoy the cream cheese filling. I usually make it this way, as we have cinnamon rolls frequently and this is special.

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