Mix the Dough Ingredients: In a large mixing bowl, combine the sourdough starter, warm milk, softened butter, sugar, eggs, and salt. Whisk or use a stand mixer with whisk attachment, mix until smooth.

Incorporate the Flour: Gradually add the bread flour, stirring until a shaggy dough forms.

Rest the Dough: Cover and let the dough rest for 30 minutes to allow the flour to fully hydrate.

Develop Gluten – Knead or Stretch & Fold Method: Kneading Method – Knead by hand or in a stand mixer with a dough hook for 8–10 minutes until the dough is smooth and elastic. The dough should pass the windowpane test, forming a thin, translucent sheet without tearing when stretched. Then allow to bulk rise; After the 8-10 min. kneading in stand mixer process, cover and let the dough bulk rise for 4–6 hours, until it has risen 30–50% in volume. Stretch & Fold Method – Instead of kneading, perform 4–6 stretch and folds, waiting 30–45 minutes between each round: With damp hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat on all four sides. Cover the dough well with plastic wrap or a damp tea towel between each rest period to prevent dough from drying out. After the final stretch and fold, cover and let the dough to bulk rise for 4–6 hours, until it has risen 30–50% in volume.

After Bulk Rise, Choose the Fermentation Method: Overnight Ferment (Recommended) – Cover and refrigerate for 8–12 hours. This makes the dough easier to handle and enhances flavor. Minimal Refrigeration – If short on time, refrigerate for at least 1 hour to improve dough manageability. Skipping Refrigeration – Proceed directly to shaping, but note that the dough may be softer and more delicate to work with, but you can still achieve great results skipping the longer refrigerated fermentation.

Prepare the Filling: Mix the Sugars and Cinnamon – In a medium bowl, whisk together the brown sugar, granulated sugar, and Ceylon cinnamon until evenly combined.

Blend the Butter and Almond Extract: Add the softened butter and almond extract to the sugar mixture. Mix with a spatula or hand mixer until smooth and spreadable.

Incorporate the Softened Cream Cheese (if using): Ensure the cream cheese is fully softened before adding it to the butter-sugar mixture. To do this, sit the cream cheese out on a plate on a clean kitchen counter until it comes to room temperature, then unwrap and follow the next step. Using a spatula or hand mixer, beat until smooth and well incorporated. Cold cream cheese will not blend properly, so it must be softened for a creamy, stable filling.

Roll Out the Dough: Use either a lightly floured surface or a lightly oiled surface. Lightly Oiled Surface (Preferred) – Prevents sticking without adding excess flour, which can make the cake tough. Lightly oil hands for easier handling. Lightly Floured Surface – Works well if preferred, but avoid excess flour to prevent a tough texture. Roll the dough into a 12x18-inch rectangle.

Spread the Filling: Evenly spread the prepared filling over the dough, leaving a 1-inch border around the edges.

Roll the Dough: Starting on one long side, roll up the dough jelly roll-style, pressing the edge to seal.

Prepare for Shaping: Place the dough log seam-side down on a work surface.

Cut and Twist: Using a bench scraper or sharp knife, cut the log in half lengthwise to expose the filling. With the cut sides facing up, gently twist the two pieces around each other.

Shape into a Ring: Transfer the twisted dough to a parchment-lined baking sheet and form a circle, pinching the ends together to seal.

Final Rise: Cover and let the shaped dough rise in a warm place for 30 minutes until puffy.

Preheat the Oven: Preheat to 350°F (175°C).

Optional Egg Wash: For a glossy finish, brush with egg wash or melted butter (optional, as the glaze will cover it).

Bake the King Cake: Bake for 30–40 minutes, until golden brown and the internal temperature reaches 190°F (88°C).

Cool Completely: Remove from the oven and let the cake cool completely before decorating.

Prepare the Glaze: In a small bowl, mix together powdered sugar, milk, vanilla extract, and almond extract until smooth.

Drizzle the Glaze: Generously drizzle the glaze over the cooled cake.

Add Festive Mardi Gras Colors: Sprinkle with purple, green, and gold sugars for a festive touch.

Optional King Cake Tradition: Once fully cooled, gently insert a small plastic baby into the cake (optional).

Slice and Serve: Slice, serve, and enjoy your homemade Sourdough King Cake! 🎭✨