King's Cake Ii

---------- Recipe via Meal-Master (tm) v8.05

Title: King's Cake Ii
Categories: Cakes, S_living
Yield: 2 Cakes

1/4 c Butter or margarine
16 oz Sour cream
1/3 c Sugar
1 ts Salt
2 pk Dry yeast
1 tb Sugar
1/2 c Warm water
(105-115 degrees)
2 Eggs
6 c Flour; divided
1/2 c Sugar
1 1/2 ts Ground cinnamon
1/3 c Butter or margarine
Softened
Confectioners' sugar frostin
Colored sugars:
Purple and green and yellow

Combine first 4 ingredients in saucepan; heat until
butter melts, stirring occasionally. Let mixture cool
to 105 to 115 degrees.
Dissolve yeast and 1 Tbsp. sugar in warm water in
large bowl; let stand 5 minutes. Add butter mixture,
eggs, and 2 cups flour; beat at Medium speed of
electric mixer 2 minutes or until smooth. Gradually
stir in enough 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,
1 hour, or until dough is doubled in bulk.
Combine 1/2 c. 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 28x10-inch rectangle. Spread half each of butter
and cinnamon mixture on dough. Roll dough, jellyroll
fashion, starting at long side.
Gently place dough roll, seam side down, on a
lightly greased baking sheet. Bring ends of dough
together to form an oval ring, moistening and pinching
the edges together to seal. Cover and let rise in a
warm place, free from drafts, 20 minutes, or until
doubled in bulk. Bake at 375 degrees for 20-25
minutes. Repeat procedure with remaining dough, butter
and cinnamon mixture. Decorate each cake with bands of
colored frostings, and sprinkle with colored sugars.
Yield: 2 cakes. Original post is from Southern Living.

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