KING CAKE

KING CAKE

1/4 c. butter or margarine
16 oz. sour cream
1/3 c. sugar
1 t. salt
2 env. (.25 oz.) envelopes dry yeast
1 T. sugar
1/2 c. warm water (100* to 110* F.)
2 eggs
6 1/2 c. flour, divided
1/2 c. sugar
1 1/2 t. ground cinnamon
1/3 c. butter or margarine, softened
Colored Frostings (see below)
Colored Sugars (see below)

Colored Frosting:
3 c. powdered sugar
3 T. butter, melted
3 T. milk
1/4 t. vanilla extract
2 drops green food color
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food color

Colored sugars:
1 1/2 c. sugar
2 drops green food color
2 drops yellow food coloring
2 drops red food color
2 drops blue food coloring

Cook first 4 ingredients in saucepan over low heat, stirring often, until butter melts. Cool mixture to 100* to 110* F. Dissolve yeast and 1 T. sugar in 1/2 c. warm water in large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 c. flour; beat at medium speed with electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in well-greased bowl, turning to grease top. Cover and let rise in warm place (85* F.), free from drafts, 1 hour or until doubled in bulk. Stir together 1/2 c. sugar and cinnamon; set aside. Punch dough down; divide in half. Turn 1 portion out onto lightly floured surface; roll to 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Bake at 375* F. until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.

COLORED FROSTINGS: Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.

COLORED SUGARS: Place 1/2 c. sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 c. sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 c. sugar.