Step 1

Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.

Step 2

Knead the Dough: Set the bowl of a stand mixer on a kitchen scale. Tare the scale and add 125 grams of the ripe, stiff sweet levain, whole milk, water, sugar, melted butter, egg, vanilla extract and salt to a bowl. Turn the mixer on and gradually add the flour as the mixer kneads the dough, holding back just a little of the flour (about 65 grams or 1/2 cup). Add the rest of the flour as needed. The dough should feel tacky and not overly sticky, pulling away from the sides of the bowl. Knead for about 10 minutes until smooth. Note: This dough can also be kneaded by hand for 10-15 minutes until a smooth dough forms.

Step 3

Bulk Fermentation/First Rise: Turn the dough out from the mixing bowl into a container to proof. Cover the dough and set in a warm 78ºF place for about 12 hours. During this time the dough will at least double in size. If it's not showing signs that it's doubling, you need to warm it up a little bit to encourage it to rise.

Step 4

Mix Filling: Shortly before the dough is ready to shape, mix together the cinnamon filling. Mix brown sugar, granulated sugar, all-purpose flour, melted butter, cinnamon and a pinch of salt until it forms a crumbly filling. Set aside.

Step 5

Shape and Fill King Cake: Dump the risen dough out on a countertop. Use a rolling pin to roll into a 12 by 18-inch rectangle. Use a pizza cutter to cut the dough in half, resulting in two 6 by 18-inch strips of dough. Sprinkle the cinnamon filling over both strips of dough. Starting with the long edge of the first strip, roll the dough up, cinnamon roll style and pinch the ends closed. Repeat with the second strip of dough. You will have two strands of dough. Twist the strands together in a rope braid and then bring the ends together forming a circle. Place the shaped dough on a parchment-lined baking sheet.Note: I like to place an oven-safe ramekin in the middle of the dough so the dough doesn't close up the hole of the king cake while it bakes.

Step 6

Proof: Cover the king cake with plastic wrap or a baking sheet cover and set in a warm 78-80ºF place for a couple of hours until the king cake is puffed up and risen.

Step 7

Bake: Preheat the oven to 350ºF. Bake the sourdough king cake for about 40-45 minutes until baked through. The internal temperature of the dough should register 190ºF when baked. Pull the king cake out of the oven and let cool before removing the ramekin (if you used it) and topping with icing and sprinkles.

Step 8

Topping: Whisk together powdered sugar, milk, melted butter, extracts and a pinch of salt. Drizzle or spoon over the cooled king cake. Top immediately with yellow, green and purple sanding sugar. Enjoy!Optional: Place a plastic baby figure inside one of the folds of the swirled king cake before drizzling with icing. Whoever finds the baby gets to buy (or make) the next King Cake for the group!