Hey yall make the dough for this king cake in your bread machine and laissez le bon temps rouler I came up with this nontraditional way to make a very traditional cake just in time for Mardi Gras
Prep Time
2 hrs 10 mins
Dificult
Medium
Servings
2 hrs 55 mins
Ingredients
Instructions
Make the dough: Place sour cream
warm water
softened butter
egg
flour
sugar
salt
and yeast into a bread machine in the order listed
or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done
about 90 minutes.
Transfer dough to a lightly floured surface; roll out to a 10x28-inch rectangle.
Make the filling: Mix sugar
melted butter
and cinnamon together in a bowl. Spread mixture over dough
then sprinkle pecans over top. Starting at a long edge
roll dough over filling into a log. Transfer to a greased baking sheet with the seam facing down.
Moisten dough at each end of the log; pull ends together to form a ring and pinch to seal. Cover with a cloth and let rise in a warm place until doubled in volume
about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake cake in the preheated oven until golden brown on top
about 15 minutes. Remove from the oven and let cool on a wire rack for 10 minutes.
While the cake is cooling
make the glaze: Combine confectioners' sugar
melted butter
and vanilla in a bowl. Stir in just enough milk to make a smooth but not watery glaze.
Spoon glaze onto warm cake
allowing it to dribble down the sides. Immediately sprinkle alternating bands of purple
green
and yellow colored sugar over glaze. Allow cake to cool completely before serving.
