Mini King Cakes
MagicalButter
20-24
10 minutes
Ingredients
King Cake Dough
- 6 tablespoons MagicalButter
- 1 ½ teaspoon Active Dry Yeast
- 1⁄3 Cup + 1⁄2 teaspoon Sugar (divided)
- ½ cup Sour Cream
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- 1 Large Egg Yolk
- 3 ¼ Cups All Purpose Flour
- ½ teaspoon Salt
- ⅓ Cup Warm water
Filling
- 5 tablespoons MagicalButter
- ¼ Cups Sugar
- 3 tablespoons Cinnamon
Icing
- 1 Cup Powdered Sugar
- 4 tablespoons Milk or Heavy Cream
- 1 tablespoon Water (If needed to thin icing)
Other Ingredients
- King Cakes Purple, Green, and Gold Sanding Sugar Sprinkles
Directions
- In a large bowl combine 1⁄2 tsp sugar, yeast, and warm water. Allow the mixture to stand for 10 minutes.
- In a smaller bowl mix together sour cream, vanilla, eggs, and yolk. Add mixture to yeast and beat together on low speed until combined.
- Add flour, salt, 1⁄3 cup sugar. Beat together at medium speed until the dry ingredients are almost completely combined. Add your butter and beat until completely combined.
- Dough will be sticky.
- Flour your workstation and knead your dough 4-5 times. Transfer the dough to a well oiled bowl.
- Let your dough rest for an hour and 15 minutes. Until the dough doubles in size.
- Once your dough is done rising, roll it out into a 17 x 16 Rectangle.
- Melt your 5 tbsp of butter down and spread evenly onto the dough. Sprinkle sugar and cinnamon.
- Cut your dough into 3x4 rectangles, roll them up, and pinch them to close the rolls up.
- Make the ends meet to form a donut shape.
- Press dough into mini bundt cake pans and let them sit for 30 minutes until they double in size.
- Bake at 375 Fahrenheit for 10-15 minutes until the tops are golden brown.
- Let cool completely before decorating.
- Mix together powdered sugar and cream. Using a piping bag or a spoon, drizzle icing onto the cakes.
- Decorate using sugar sprinkles.
- Enjoy!
