- 1 tablespoon plus 3/4 teaspoon instant yeast
- 5 cups flour
- 1/2 cup sugar
- 2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon grated lemon rind
- 1/2 cup lukewarm water
- 1/2 cup warm milk (105 to 115 degrees)
- 1/2 cup room temperature unsalted butter
- 5 egg yolks
- 1/2 teaspoon orange oil or extract
- 1/2 teaspoon lemon oil or extract
- 1 pecan half, uncooked dried bean or King Cake Baby
- 2 cups sifted powdered sugar
- 1 teaspoon orange oil or extract
- 2 tablespoons water
- Purple, green and gold sugar crystals
Combine the yeast, flour, sugar, salt, nutmeg, lemon rind in mixer bowl and add water, warm milk, butter, egg yolks, and orange and lemon oils. Beat with dough hook on speed 1 for 2 minutes until smooth. Increase speed to 2 and continue kneading until the dough is smooth and elastic (6-8 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.
Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Deflate the dough and place on a lightly floured surface. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees F. Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors.
Whoever gets the baby is the Mardi Gras King or Queen and has to bring the King Cake next year.
Check out my Bavarian Cream Cheese King Cake recipe, too.