Traditional King Cake - cooking recipe

Ingredients

1 (16 ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
2 large eggs, beaten
6 - 6 1/2 cups bread flour
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
sparkling sugar candy sprinkles (purple-, green-, and gold-tinted)
Creamy Glaze
3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
2 -4 tablespoons milk

Preparation

Cook the first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts; set aside and cool mixture to 100-110\u00b0.
Stir the yeast, 1/2 cup warm water, and 1 tablespoons sugar in a 1 cup glass measuring cup; let mixture stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth.
Decrease speed to low, and gradually add enough remaining flour (4-4 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 the top.
Cover and let rise in a warm place (85\u00b0), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half.
Roll each portion into a 22x12 inch rectangle.
Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border.
Stir 1/2 cup sugar and cinnamon together; sprinkle evenly over butter on each rectangle.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side.
Place 1 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.
Repeat with second dough roll.
Cover and let rise in a warm place free from drafts, 20-30 minutes or until doubled in bulk.
Bake in a 375\u00b0 oven for 14-16 minutes or until golden.
Make glaze: stir together the first 4 glaze ingredients; stir in 2 tablespoons milk, adding more milk, 1 teaspoon at a time, until spreading consistency.
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.