This recipe offers a delightful twist on the traditional King Cake, perfect for celebrations.
Combine the sour cream, granulated sugar, butter, and salt in a medium saucepan over low heat, stirring until the butter melts. Let the mixture cool to 100-110°F.
Use a thermometer to ensure the mixture cools to the correct temperature for activating the yeast.
Dissolve the yeast in the warm water with a pinch of sugar. Let it stand for 5 minutes until foamy.
If the yeast doesn't foam, it may be inactive. Start with a new packet.
In a stand mixer, combine the sour cream mixture, yeast mixture, eggs, and 2 cups of flour. Mix until smooth.
Use the paddle attachment for this step to ensure even mixing.
Gradually add the remaining flour to form a soft dough. Knead until smooth and elastic.
The dough should be slightly sticky but manageable.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Punch down the dough and divide it in half. Roll each half into a rectangle.
Ensure the rectangles are even for consistent baking.
Spread softened butter over each rectangle, then sprinkle with the cinnamon-sugar mixture.
Leave a border around the edges to prevent the filling from leaking.
Roll up each rectangle jelly-roll style, seal the edges, and shape into an oval. Place on a greased baking sheet.
Pinch the seams tightly to maintain the shape during baking.
Let the shaped dough rise again until doubled, about 30 minutes.
This step ensures a light and fluffy texture.
Bake in a preheated 375°F oven for 15 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Mix the powdered sugar, melted butter, lemon juice, vanilla extract, and milk to make the glaze.
Adjust the milk quantity for your desired glaze consistency.
Drizzle the glaze over the warm cakes and decorate with colored sugar.
Use festive colors to enhance the presentation.
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