Southern Home-style King Cake

Being a Louisiana girl, king cake season is on the top of my list of favorite times of the year. There are plenty of bakeries that have their own version of “the best king cake in town”, but homemade is always best!

Making a king cake from scratch shouldn’t intimidate you, it’s much easier than you may think! It’s basically a giant cinnamon roll dressed up for Mardi Gras!

Here’s my recipe, have fun with it, it won’t be perfect and may not look neat, but it’ll taste delicious, I promise!

Dough:

1 (8oz) container sour cream
3 TBSP sugar
2 TBSP unsalted butter
1/2 tsp salt
1 (¼ oz) envelope active dry yeast
1/4 C warm water (100° to 110°F)
1 large egg (lightly beaten)
3 to 3 1/2 C bread flour

Cinnamon/Sugar Filling:

⅓ cup unsalted butter (softened)
½ cup granulated sugar
3 TBSP ground cinnamon

Glaze:

1 C powdered sugar
1 TBSP butter or cream cheese, softened
1 TBSP milk
1 Tbsp fresh lemon juice
¼ tsp vanilla extract
Purple, green and gold sprinkles

For the dough, add the sour cream, butter, sugar, and salt in a medium saucepan over low heat, stirring often, until the butter is melted. Remove from the heat & cool down the mixture to 100° to 110°F
In a glass measuring cup or small bowl, stir together yeast and 1/4 cup warm water, and let stand for 5 minutes. The yeast should become foamy and be ‘activated’ after that time.
In the bowl of a stand mixer with a dough hook attachment, add the sour cream mixture, yeast mixture, eggs and 1 cup of flour. Give a quick stir with a spatula and then turn the mixer on medium speed. As the ingredients start to come together, reduce speed to low, and gradually add the remaining flour until a soft dough forms.
Once the dough forms, lower the speed setting and allow the dough to knead until smooth and elastic (this can take up to 10 minutes).
Place in a lightly greased bowl and cover with a linen cloth or plastic wrap. Let rise in a warm place (85° is ideal) for 1 hour or until the dough has doubled in size.
While dough is proofing, make the cinnamon/sugar filling. Mix the ingredients together in a small bowl.
After the dough is finished proofing, divide the dough in half.
Roll each portion into a long rectangle using a rolling pin. Spread 1/2 the cinnamon/sugar butter evenly on each rectangle.
Fold each dough rectangle in half long ways, and add the remaining cinnamon/sugar butter.
Roll the dough rectangles up long ways.
Place the dough rolls parallel to one another, pinch the tops together, and twist the dough rolls over each other to give a braided look. Bring the other ends around together to form a ring, ensuring to make a good seal at the seam.
Cover and let rise in a warm place again, 20 to 30 minutes or until doubled in size.
Preheat the oven to 350°F.
Bake for 25 to 35 minutes or until golden.
If the outside is golden, but the inside is still gooey, lightly cover with foil and bake in 5 minute intervals, checking carefully in between until cooked through.
After the cake is done baking, allow to cool most of the way.
Meanwhile, in a large bowl mix the glaze ingredients until smooth & creamy.
Pour glaze evenly over warm cake; sprinkle with colored sugars, and alternate colors.
Let cool completely & serve.