Zutaten für Traditional King Cake
- 1 cup sour cream
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- Active Dry Yeast
- 1/2 cup warm water (105-115°F)
- 2 large eggs
- Bread Flour
- Ground Cinnamon
- Candy Sprinkles
- 1 cup powdered sugar
- Fresh Lemon Juice
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Traditional King Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Traditional King Cake
- In a medium saucepan over low heat, melt 1/2 cup (1 stick) unsalted butter. Add 1/2 cup granulated sugar, 1/4 cup milk, and 1 teaspoon salt. Stir constantly until butter is melted and sugar is dissolved.
- Set aside and cool the mixture to 100-110°F.
- In a 1-cup glass measuring cup, combine 2 1/4 teaspoons active dry yeast, 1/2 cup warm water (105-115°F), and 1 tablespoon granulated sugar. Let stand for 5 minutes until foamy.
- In a stand mixer bowl, beat 1 cup sour cream, the yeast mixture, 2 large eggs, and 2 cups all-purpose flour at medium speed until smooth.
- Reduce speed to low and gradually add the remaining 2-3 cups all-purpose flour, until a soft dough forms. The dough should be slightly sticky.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes).
- Place the dough in a well-greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it in half.
- Roll each half into a 22x12-inch rectangle.
- Spread 1/3 cup (6 tablespoons) softened unsalted butter evenly over each rectangle, leaving a 1-inch border.
- In a small bowl, combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Roll up each rectangle tightly, starting from a long side, like a jelly roll.
- Place one dough roll seam-side down on a lightly greased baking sheet. Bring the ends together to form an oval ring, moistening and pinching the edges to seal.
- Repeat with the second dough roll.
- Cover and let rise in a warm place for 20-30 minutes, or until doubled in bulk.
- Bake in a preheated 375°F (190°C) oven for 14-16 minutes, or until golden brown.
- While the cakes bake, prepare the glaze: In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons unsalted butter (softened), 1 teaspoon vanilla extract, and a pinch of salt.
- Gradually add 2 tablespoons of milk, stirring until you reach a pourable consistency. Add more milk, 1 teaspoon at a time, if needed.
- Let the cakes cool slightly on the baking sheets on a wire rack.
- Drizzle the glaze evenly over the warm cakes. Sprinkle with purple, green, and gold sanding sugars, creating bands of color.
- Let the cakes cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
1102g
Fat
375g
Carbs
189g
