1 16 Oz Container of Organic Sour Cream
1/3 Cup + 1 Tablespoon Raw Sugar
1/4 Cup Grass-Fed Butter
1 Teaspoon Himalayan Salt
2 1/2 Teaspoons Yeast
1 Cup Warm Spring Water
2 Free Range Eggs
5 Cups All Purpose Organic Flour
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Directions:
In a sauce pan combine sour cream, sugar, butter and salt. Stir often until butter melts. In a small bowl combine water, yeast and 1 tablespoon raw sugar, let stand for 5 minutes. Beat sour cream mixture, yeast mixture, eggs and 2 cups flour on medium speed until smooth. Reduce speed and slowly add the rest of the flour by cup until a soft dough forms. Turn out onto a lightly floured surface kneed until smooth and elastic. Place in a well greased bowl and cover with oiled plastic wrap. Allow to rise in a warm place until doubled in size. Punch down and divide dough in half. Roll each piece out on a lightly floured surface to 22×12 rectangle. Spread filling (See below) over dough leaving a 1″ border. Roll up each piece of dough like a cinnamon roll and press the ends down. Transfer to a baking sheet and bring the ends together so it looks like a giant doughnut or wreath. Cover and allow to rise in a warm place for 20 minutes while oven is preheating to 375. Bake for 14-16 minutes or until golden. Slightly cool cakes on wire racks. Spread glaze (See below) over the top of the cakes, and sprinkle patches of yellow/gold, green, and purple sprinkles on top. Allow to cool all the way.
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Filling –
1 16 oz Container of Cream Cheese
3/4 Cup Raw Sugar
1 Free Range Egg
1 Teaspoon Organic Pure Vanilla Extract
Beat together in an electric mixer until smooth.
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Glaze –
3 Cups Organic Powdered Sugar
3 Tablespoons Melted Grass-Fed Butter
2 Tablespoons Lemon Juice
1/4 Teaspoon Organic Pure Vanilla Extract
2- 4 Tablespoons Organic Milk
Stir together powdered sugar, butter, lemon juice and vanilla, Stir in milk until it is spreadable.
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