Mardi Gras King Cake Recipe II

I had to make my own purple, don't judge me too harshly.
Plan ahead when making this, as it requires roughly 2 hours for rise time, plus filling and rolling time--before cooking. THEN more time for cool down before you can frost it.

**IMPORTANT NOTE**Most traditional King Cake recipes make two cakes-- I have cut this one in half for just ONE cake!**

Ingredients
Traditional King Cake
This traditional Mardi Gras dessert makes two king cakes each topped with a creamy glaze and festive gold, purple, and yellow sugar sprinkles.
  • Yield: Makes 1 cake (about 18 servings)
  • Cook time: 10 Minutes
  • Prep time: 30 Minutes
  • Stand: 5 Minutes
  • Rise: 1 Hour, 30 Minutes
  • Bake: 16 Minutes
Ingredients
  • 8 oz sour cream [I made this with fat free greek yogurt the 1st time and it turned out like a moist delicious danish. Not big like the cake, but SO SOOOOOOO GOOD!]
  • 3 TBSP sugar
  • 2 TBSP butter
  • 1/2 teaspoon salt
  • 1 (1/4-ounce) envelope active dry yeast
  • 1/4 cup warm water (100° to 110°)
  • 1 tablespoon sugar
  • 1 large egg, lightly beaten
  • 3 1/2 cups flour
  • PECAN FILLING:
  • 1/2 cup packed brown sugar
  • 2 tsp ground cinnamon
  • 1/3 cup chopped pecans
  • 3 TBSP melted butter
  • Creamy Glaze
  • 2 cups powdered sugar
  • 2 tablespoons butter, melted 
  • 1 tablespoon milk 
  • Purple-, green-, and gold-tinted sparkling sugar sprinkles
Preparation
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, 1/4 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 1 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (3 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 (85°), 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. Spread 3 TBSP softened butter evenly on rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle pecans evenly over butter on rectangle.
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. 
Cover and let rise in a warm place (85°), 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.

Cream Cheese-Filled King Cake
Prepare each 22- x 12-inch dough rectangle as directed. Beat 1 cup powdered sugar; 1 (8-ounce) packages Neufchatel [ or reduced fat] cream cheese, softened; 1 large egg; and 1 teaspoon vanilla extract at medium speed with an electric mixer until smooth. 








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