How to make a Sourdough King cake \ King Arthur flour \ kathycooks4u
Channel: Kathy Cooks
Date: 2021-01-21

Learn how to make this sourdough kings cake!  Very easy and quite delicious!  I use King Arthur flour so this cake is fit for a KING!

King cake is a Mardi Gras tradition dating back to who knows when.  Learn how to make a sourdough starter by following the links below and then make this delicious cake!!

Click below to buy your proofing container
https://amzn.to/3sMt7cT

0:00  Intro and making the dough
3:30  Stretch and Pull Technique
4:50  Making the filling
5:36  Rolling out the dough 
8:32  In the oven it goes
10:00 Frosting the cake
11:19 Tasting!

King Cake

dough
1 cup active sourdough starter
4 cups all purpose flour
1/4 cup water
1 cup warm milk (about 100 - 110 degrees)
1 egg
1//3 cup sugar
1 t salt
1/4 cup melted butter

filling
1/4 cup melted butter
1/2 cup white sugar
1/2 cup brown sugar
1 T Cinnamon

Frosting
3 T melted butter
Powdered sugar
milk
vanilla

Combine 2 cups flour, 1 cup active starter, 1/4 cup water, and 1 cup warm milk.  Let sit for 30 minutes.  Add egg, sugar, salt, and butter.  Once it is mixed add the remaining 2 cups flour.  See video for consistency.  I needed to add 1/4 cup of extra flour.  

Let rise for 2 hours.  In this 2 hours, every 30 minutes you are going to do a stretch and pull technique to develop the dough.  4 times you will do the stretch and pull.

Put in fridge overnight.

Take out of fridge the next day and let rise 30 percent.  Mine took 3 1/2 hours.

Combine  Ingredients for filling.  

When dough has risen to 30 percent,  Roll out dough to approx  18 inches x 24 inches.  Spread filling over dough and sprinkle with toasted pecans.  Roll up dough and place on a sheet pan in the shape of a crown.  Pinch ends together.  Make sure all seems are on the bottom.  Let rise for an hour to an hour and a half.

 Bake at 375 for 25 - 35 mins.  

Frosting
Start with 3 T melted butter.  Add about 2 cups powdered sugar, 1 t vanilla and 1 T milk .  Mix up and refer to video for desired consistency.  You do not want thick frosting and you do not want a thin glaze.  You want in between.  Keep adjusting until you get too desired thickness.




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