Happy Mardi Gras!

I made a King Cake last Mardi Gras and vowed to do so annually to curb my homesick feelings that accompany Fat Tuesday and the weeks leading up to it.  This year I decided to make a different recipe-a cream cheese filled one. 

•  It makes two cakes, but I sliced it up for ease of serving it at work and put them together, so it appears to be one big cake.  This one definitley has more of a breakfast feel with the cream cheese, so I liked it because King Cake for breakfast is my favorite treat!
• 1 (16-ounce) container sour cream
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 (1/4-ounce) envelopes active dry yeast
• 1/2 cup warm water 
• 1 tablespoon sugar
• 2 large eggs, lightly beaten
• 6 to 6 1/2 cups bread flour (I use King Arthur brand)
• 3/4 cup sugar
• 2 (8-ounce) packages cream cheese, softened
• 1 large egg
• 2 teaspoons vanilla extract
• Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture.
• Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
  Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
  Turn dough out onto a lightly floured surface; 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.
  Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
  Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
  Cover and let rise in a warm place, free from drafts, 20 to 30 minutes or until doubled in bulk.
  Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
  
  
  For the topping:
  • 3 cups powdered sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 2 to 4 tablespoons milk.  
  • Purple-, green-, and gold-tinted sparkling sugar sprinkles
  • Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
  • *Last year's had a thicker frosting on it, which was a better presentation, but I just love the taste of this glaze.  So, I'm not sure which is better.  I'll alternate them in the years to come.