Quick Mardi Gras King Cake

 

https://www.bettycrocker.com/recipes/quick-mardi-gras-king-cake/a285aa15-62d7-493b-8d34-b00038646c81

• 3 1/2cups Gold Medal™ all-purpose flour
• 1package (2 1/4 teaspoons) Rapid Rise yeast
• 1cup milk
• 1/4cup sugar
• 1teaspoon salt
• 2eggs
• 6tablespoons unsalted butter, softened, cut into 12 pieces

• Cinnamon Filling

  • 2/3cup packed light brown sugar
  • 1 1/2teaspoons ground cinnamon
  • 4tablespoons unsalted butter, softened

  Icing

  • 1cup powdered sugar
  • 1tablespoon milk
  • 1/2teaspoon vanilla

  • Decoration

    • Dark green, purple, and yellow or gold sugars, if desired
    • Miniature plastic baby, if desired
    • • With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
      • 4
        Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
      • • Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
        • 5
          Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
        • 6
          While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture a
          • Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
          • 9
            Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
          • 10
            Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.
        • nd mix well.