king cake

Ingredients

• Servings: 1
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1 cup warm milk (110 degrees f/45 degrees c)
• 1/2 cup butter, melted
• 5 egg yolks
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest
• 1 (8 ounce) package cream cheese
• 1/2 cup confectioners' sugar
• 2 cups confectioners' sugar
• 1/4 cup lemon juice
• 2 tablespoons milk
• 1 tablespoon multicolored candy sprinkles

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• in a large bowl, dissolve yeast and white sugar in warm milk. let stand until creamy, about 10 minutes.
• stir the egg yolks and melted butter into the milk mixture. in a separate bowl, combine the flour, salt, nutmeg and lemon zest. beat the flour mixture into the milk/egg mixture 1 cup at a time. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• in a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. mix well. in another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. mix well and set aside.
• turn the dough out a floured surface. roll the dough out into a 6x30 inch rectangle. spread the cream cheese filling across the center of the dough. bring the two long edges together and seal 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 press the baby into the ring from the bottom so that it is completely hidden by the dough. place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until golden brown, about 30 minutes. remove the coffee can and allow the bread to cool. drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.