King’s Cake

contributed by Christina Lunsford

Dough:

1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar (I used sugar and splenda mix)

1/3 cup butter or shortening

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour (I used 1 & 1/2 all purpose and 2 cups whole wheat)

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan (mixed brown sugar and splenda)

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional (i left these out)

Glaze:

4 tablespoons butter

2 cups powdered sugar

1 teaspoon vanilla extract

3 to 6 tablespoons hot water (4 tbs was too runny for me…)

Directions:

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk that has cooled down to luke warm, sugar, melted butter, salt and egg.

Add 2 cups of flour and mix until smooth.

Add yeast mixture.

Mix in remaining flour until dough is easy to handle (I used all flour).

Knead dough on lightly floured surface for 5 to 10 minutes.

Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle.

Spread melted butter all over dough.

Mix sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts, pecans, or raisins if desired.

Beginning at the 15-inch side, role up dough and pinch edges together to seal forming a large O.

I stretched the ring out (very carefully) to make sure the hole in the middle was big.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place big O on the pan and let rise until dough is doubled, about 45 minutes.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla.

Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.

If desired, separate into 3 sandwich bags and add food color to make purple, yellow, and green.

Store in fridge while O is baking.

Then cut TINY slit in a corner of each bag and squirt all over the slightly cooled big O…

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