King Cake

Categories [cake]

Ingredients

Dough Directions

  1. Combine the yeast and granulated sugar in the mixing bowl.
  2. Add the melted butter and warm milk.
  3. With dough hook beat at low speed for 1 minute.
  4. Add the egg yolks, and continue to kneed for 1 minute at medium-low speed.
  5. Add the flour, salt, nutmeg, and lemon zest and kneed until everything is incorporated and forms a ball. Add 110 water if needed.
  6. In a lightly vegetable oiled bow, place dough ball, cover with plastic wrap
  7. Set in warm place until doubled in size, about 1-2 hours

Assembly Directions

  1. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner’s sugar
  2. Blend on low speed and set aside
  3. Line a baking sheet with parchment paper.
  4. On floured surface pat it out into a rectangle about 30 inches long and 6 inches wide.
  5. Spread the filling lengthwise over the bottom half of the dough.
  6. Cover generously with cinnamon.
  7. Flip the top half of the dough over the filling.
  8. Seal the edges, pinching the dough together.
  9. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down.
  10. Shape the dough into a ring and pinch the ends together so there isn’t a seam.
  11. Insert the baby, bean, GI Joe, barbie, or ken doll into the ring from the bottom so that it is completely hidden by the dough.
  12. Cover the ring with plastic wrap or a clean kitchen towel.
  13. Let rise in warm place until doubled in size, about 45 minutes.

Finish Direction

  1. Preheat the oven to 350°F.
  2. Brush the top of the risen cake with 2 tablespoons of the milk.
  3. Bake 25 to 30 minutes until golden brown
  4. Remove from the oven and let cool completely on a wire rack.
  5. Combine the remaining 1.5 tablespoons milk, the lemon juice, and the remaining 1.5 cups confectioner’s sugar in medium-size mixing bowl.
  6. Stir to blend the icing well.
  7. With a rubber spatula, spread the icing evenly over the top of the cake.
  8. Sprinkle with the sugar crystals, alternating colors around the cake.