King's Cake

Directions

Combine first 4 ingredients in saucepan; heat until butter melts, stirring occasionally.

Let mixture cool to 105 to 115 degrees. Dissolve yeast and 1 tablespoon 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 ½ cup 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 28×10-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℉ (190℃) for 20 to 25 minutes.

Repeat procedure with remaining dough, butter and cinnamon mixture.

Decorate each cake with bands of colored frostings, and sprinkle with colored sugars.