King Cake

• 1/4 c. butter or margarine
• 1 (16 oz.) carton sour cream
• 1/3 c. sugar
• 1 tsp. salt
• 2 pkg. dry yeast
• 1 Tbsp. sugar
• 1/2 c. warm water (105~ to 115~)
• 2 eggs
• 6 to 6 1/2 c. all-purpose flour, divided
• 1/2 c. sugar
• 1 1/2 tsp. ground cinnamon
• 1/3 c. butter or margarine, softened
• Colored Frostings
• Colored Sugars

1. Combine first 4 ingredients in a saucepan.
2. Heat until butter melts, stirring occasionally.
3. Cool to 105u0b0 to 115u0b0.
4. Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl.
5. Let stand 5 minutes. Add butter mixture, eggs and 2 cups flour. Beat at medium speed of an 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).
6. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.

butter, sour cream, sugar, salt, yeast, sugar, warm water, eggs, allpurpose flour, sugar, ground cinnamon, butter, colored sugars

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983991 (may not work)