King Cake

• 1 c. sour dough starter
• 1/2 c. corn oil
• 1/3 c. sugar
• 2 tsp. salt
• 6 c. bread flour (Gold Medal Better for Bread is best)
• 1 1/2 c. warm water
• 1 can blueberry pie mix (can use peach, apple or strawberry)
• 1 (8 oz.) pkg. cream cheese
• powdered sugar
• milk
• sliced almonds

1. Put in large bowl; make a stiff mix of ingredients.
2. Put a little oil on top.
3. Cover; let rise overnight or until double in size.
4. Punch down.
5. Knead 50 times.
6. Divide in half.
7. Roll 1/2 as flat as you can.
8. Spread softened cream cheese.
9. Spread over entire area.
10. Spread pie mix of your choice over cream mix.
11. Fold over the sides of dough to cover pie mix.
12. Let rise again.
13. Bake at 350u0b0 for 20 minutes.
14. Mix powdered sugar and small amount of milk.
15. Spread over cake.
16. Sprinkle toasted almonds over cake. Take remaining dough and make into rolls; let them touch each other.
17. Rise until double.
18. Bake at 350u0b0 for 20 minutes.

sour dough starter, corn oil, sugar, salt, bread flour, water, blueberry pie mix, cream cheese, powdered sugar, milk, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634452 (may not work)