King Cake Dough
  • 1½ teaspoons active dry yeast
  • ⅓ cup plus ½ teaspoon sugar, divided
  • ⅓ cup warm water (105° to 110°)
  • ½ cup plain sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 large egg yolk
  • 3¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cubed and softened
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, ½ teaspoon sugar, and ⅓ cup warm water. Let stand until mixture is foamy, about 7 minutes. In a small bowl, whisk together sour cream, vanilla, eggs, and egg yolk. Add to yeast mixture. Beat at low speed until combined, about 1 minute.
  2. With mixer off, add flour, salt, and remaining ⅓ cup sugar. 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. Scrape out dough onto a lightly floured surface (dough will be sticky), and gently knead 4 or 5 times.
  3. 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°) until doubled in size, about 1 hour and 15 minutes. Continue with king cake recipes that follow.
Tip: To prevent dough from spreading inward, place a ball of foil coated with baking spray with flour in the center of the dough circle before baking.
Recipe by Louisiana Cookin at