King's cake ii

                               KING'S CAKE II
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            S_Living
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Butter or margarine
   16      ounces        Sour cream
      1/3  cup           Sugar
    1      teaspoon      Salt
    2      packages      Dry yeast
    1      tablespoon    Sugar
      1/2  cup           Warm water
                         (105-115 degrees)
    2                    Eggs
    6      cups          Flour -- divided
      1/2  cup           Sugar
    1 1/2  teaspoons     Ground cinnamon
      1/3  cup           Butter or margarine
                         Softened
                         Confectioners' sugar frostin
                         Colored sugars:
                         Purple and green and yellow
 Combine first 4 ingredients in saucepan; heat until butter melts, stirring
 occasionally.  Let mixture cool to 105 to 115 degrees.
 Dissolve yeast and 1 Tbsp. sugar in warm water in large bowl; let stand 5
 minutes.  Add butter mixture, eggs, and 2 cups flour; beat at Medium speed
 of 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).
 Place in a well-greased bowl, turning to grease top.
 Cover, and let rise in a warm place, free from drafts, 1 hour, or until
 dough is doubled in bulk.
 Combine 1/2 c. sugar and cinnamon; set aside.
 Punch dough down, and divide in half. Turn one portion of dough out onto a
 lightly floured surface, and roll to a 28x10-inch rectangle. Spread half
 each of butter and cinnamon mixture on dough. Roll dough, jellyroll fashion,
 starting at long side.
 Gently place dough roll, seam side down, on a lightly greased baking sheet.
 Bring ends of dough together to form an oval ring, moistening and pinching
 the edges together to seal. Cover and let rise in a warm place, free from
 drafts, 20 minutes, or until doubled in bulk. Bake at 375 degrees for 20-25
 minutes. Repeat procedure with remaining dough, butter and cinnamon mixture.
 Decorate each cake with bands of colored frostings, and sprinkle with
 colored sugars.
 Yield: 2 cakes. Original post is from Southern Living.
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