King Cake
Instructions:
- 1 Cup Warm milk; (110 degrees)
- 2 Package Dry active yeast
- 1/2 Cup Sugar
- 8 Tablespoon Unsalted butter; melted
- 5 Egg yolks
- 4 Cup All−purpose flour −; (to 5 cups)
- 2 Teaspoon Salt
- 1 Teaspoon Ground nutmeg
- 1 Teaspoon Grated lemon zest
- 8 Ounce Cream cheese
- 2 1/2 Cup Powdered sugar
- Juice of one lemon
- 2 Tablespoon Milk
- Purple; green and gold sugar sprinkles
- Preheat the oven 350 degrees. Combine the yeast, sugar, and butter in the bowl of an electric mixer fitted with a dough hook. Add the milk.
- With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast.
- If the yeast mixture doesn\'t begin to foam after a few minutes, it means it\'s not active and will have to be replaced.
- In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture.
- Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook.
- Remove the dough from the bowl. Coat the dough with the remaining teaspoon vegetable oil.
- Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft−free place, and let rise until doubled in size, about 2 hours.
- Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside.
- Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter.
- Spread the cream cheese filling across the center of the dough.
- Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam−side down. Shape the dough into a ring.
- Place a well−greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking.
- Press the baby into the ring from the bottom so that it is completely hidden by the dough.
- Cover the ring with a towel and place in a warm, draft free place.
- Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring.
- Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool.
- Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors.
- Cut the cake into individual pieces and serve.
- This recipe yields 12 servings