King Cake

Yield: 10 to 12 servings
½ cup warm water (105 to 115 degrees)

2 packages (1½ tablespoons) active dry yeast

½ cup plus 2 teaspoons granulated sugar, divided

4 to 5 cups all-purpose flour

2 teaspoons salt

1 teaspoon ground nutmeg

1 teaspoon grated lemon rind

½ cup warm milk (105 to 115 degrees)

½ cup melted unsalted butter, cooled

5 egg yolks

1 king cake baby, pecan half or uncooked dried bean

2 cups sifted powdered sugar

2 tablespoons lemon juice

2 tablespoons water

Purple, green and gold sugar crystals

1. Combine the warm water, yeast and 2 teaspoons granulated sugar in a small bowl. Mix well and set aside in a warm place for 10 minutes. Meanwhile, combine 4 cups of the flour, the remaining ½ cup granulated sugar, salt, nutmeg and lemon rind. Add the warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough of the remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic, about 10 minutes.

2. Place the dough in a well-greased bowl, turning once so the greased surface is on top. Cover the bowl and let rise in a warm place until doubled in bulk, about 1½ hours. Punch the dough down and place on a lightly floured surface. Knead a few times, then shape the dough into a rope about 30 inches long. Place the rope on a buttered baking sheet and shape into a ring, pinching the ends together to seal. Place a well-greased 2-pound coffee can, shortening can or heat-proof bowl with straight sides in the center of the ring to maintain shape during baking. Press the king cake baby, pecan or 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.

3. While the dough is rising, preheat oven to 350 degrees. Bake for 30 minutes or until golden brown. Remove the coffee can immediately. Allow the cake to cool. When it is cool, mix together the powdered sugar, lemon juice and water, and drizzle this glaze over the cake. While glaze is still wet, sprinkle with sugar crystals, alternating colors.

Per serving (based on 12): 406 calories; 11g fat; 6g saturated fat; 98mg cholesterol; 8g protein; 70g carbohydrate; 29g sugar; 2g fiber; 370mg sodium.