Mardi Gras King Cake

Mardi Gras King Cake

16 oz. sour cream
1/3 c. sugar
1/4 c. butter
1 tsp. salt
2 envelopes yeast
1 Tbsp. sugar
2 eggs
6 - 6 1/2 c. bread flour
3/4 c. sugar
2 (8 oz) packages cream cheese
1 egg
2 tsp. vanilla

Cook first 4 ingredients in medium saucepan over low heat until butter melts.  Cool until the temperature is down to 100 to 110.

Stir together yeast, 1/2 c. warm water and 1 Tbsp. sugar.  Let stand 5 minutes.

Beat sour cream mix, yeast mix, eggs and 2 c. flour at medium speed until smooth.  Gradually add enough flour (4 to 4 1/2 c.) until soft dough forms.

Knead until smooth and elastic - 10 minutes.  Placed in greased bowl.  Rise for 1 hour.

Beat 3/4 c. sugar, cream cheese, 1 egg and vanilla at medium speed; set aside.

Punch down dough; divide in half.  Roll each piece into a 22 x 12-inch rectangle.  Spread softened butter on rectangle; cover with 2 tsp. cinnamon and 1/2 c. sugar.  Then spread cream cheese mixture in one large line along one long side leaving 1 inch borders. *Remember to divide everything between both rectangles.*  Now, roll up from long side.  Bring ends together to form a ring. Place on cookie sheet and let rise until doubled - about 30 minutes.

Bake at 375 for 14 to 16 minutes.  Let cool and then drizzle with creamy glaze.  Sprinkle with purple, green and gold sugars to decorate for Mardi Gras.

Creamy Glaze
3 c. powdered sugar
3 Tbsp. melted butter
2 Tbsp. lemon juice
1/4 tsp. vanilla
2 to 4 Tbsp. milk

Stir together first 4 ingredients.  Stir in 2 Tbsp. milk, adding 1 tsp. at a time until it is of spreading consistency.