King Cake Dough
 
Makes dough for 1 King Cake
Ingredients
  • ⅓ cup (80 grams) warm water (105°F/41°C to 110°F/43°C)
  • ⅓ cup (67 grams) plus ½ teaspoon (2 grams) granulated sugar, divided
  • 1½ teaspoons (4.5 grams) active dry yeast
  • ½ cup (120 grams) sour cream
  • 2 large eggs (100 grams)
  • 1 large egg yolk (19 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 3¼ cups (406 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • 6 tablespoons (84 grams) unsalted butter, softened and cubed
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine ⅓ cup (80 grams) warm water, ½ teaspoon (2 grams) sugar, and yeast. Let stand until mixture is foamy, about 7 minutes.
  2. In a small bowl, whisk together sour cream, eggs, egg yolk, and vanilla. Add sour cream mixture to yeast mixture, and beat at low speed until combined, about 1 minute.
  3. In a large bowl, whisk together flour, salt, and remaining ⅓ cup (67 grams) sugar. Add flour mixture to sour cream mixture, and beat at medium-low speed until most of dry ingredients are moistened. Increase mixer speed to medium; beat for 2 minutes. Add butter; beat until combined, about 2 minutes. Turn out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour and 15 minutes.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberries-and-cream-king-cake/