Mini Rosca de Reyes
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Mini King Cakes
Rated 5.0 stars by 1 users
Servings
20-24
Prep Time
10 minutes
Cook Time
10-15 minutes
Ingredients
King Cake Dough
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6 tablespoons MagicalButter
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1 ½ teaspoon Active Dry Yeast
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1⁄3 Cup + 1⁄2 teaspoon Sugar (divided)
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½ cup Sour Cream
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1 teaspoon Vanilla Extract
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2 Large Eggs
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1 Large Egg Yolk
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3 ¼ Cups All Purpose Flour
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½ teaspoon Salt
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⅓ Cup Warm water
Filling
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5 tablespoons MagicalButter
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¼ Cups Sugar
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3 tablespoons Cinnamon
Icing
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1 Cup Powdered Sugar
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4 tablespoons Milk or Heavy Cream
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1 tablespoon Water (If needed to thin icing)
Other Ingredients
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King Cakes Purple, Green, and Gold Sanding Sugar Sprinkles
Directions
In a large bowl combine 1⁄2 tsp sugar, yeast, and warm water. Allow the mixture to stand for 10 minutes.
In a smaller bowl mix together sour cream, vanilla, eggs, and yolk. Add mixture to yeast and beat together on low speed until combined.
Add flour, salt, 1⁄3 cup sugar. Beat together at medium speed until the dry ingredients are almost completely combined. Add your butter and beat until completely combined.
- Dough will be sticky.
Flour your workstation and knead your dough 4-5 times. Transfer the dough to a well oiled bowl.
Let your dough rest for an hour and 15 minutes. Until the dough doubles in size.
Once your dough is done rising, roll it out into a 17 x 16 Rectangle.
Melt your 5 tbsp of butter down and spread evenly onto the dough. Sprinkle sugar and cinnamon.
Cut your dough into 3x4 rectangles, roll them up, and pinch them to close the rolls up.
- Make the ends meet to form a donut shape.
Press dough into mini bundt cake pans and let them sit for 30 minutes until they double in size.
Bake at 375 Fahrenheit for 10-15 minutes until the tops are golden brown.
Let cool completely before decorating.
Mix together powdered sugar and cream. Using a piping bag or a spoon, drizzle icing onto the cakes.
Decorate using sugar sprinkles.
Enjoy!
