Classic King’s Cake

 

1/2

cup warm water

2

envelopes quick rise active dry yeast

5

cups Gold Medal® all-purpose flour

1/2

cup sugar

1/2

teaspoon freshly grated nutmeg

2

teaspoons salt

1

teaspoon grated lemon peel

1

teaspoon grated orange peel

1/2

cup lukewarm milk

3

eggs, beaten slightly

4

egg yolks, beaten slightly

1/2

cup plus 2 tablespoons butter, softened

Plastic baby figurine

1/2

cup powdered sugar

3

teaspoons milk

1/4

teaspoon vanilla extract

Purple, yellow, and green decorating sugars

• 1 In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
• 2 Combine flour, sugar, nutmeg and salt in a large mixing bowl of stand mixer. Stir in lemon and orange peel. Make a well in the center and add yeast mixture, milk, beaten eggs and beaten egg yolks. Gradually fold together. Add 1/2 cup of the butter and beat using dough hook of a stand mixer on Low speed until dough forms ball.
• 3 Place ball on floured board and knead until smooth and elastic, adding flour if necessary. Butter the inside of a large bowl with 1 tablespoon of the butter. Place dough in bowl and turn to coat the entire surface with butter. Cover and set aside for 45 minutes, or until doubled in size.
• 4 Heat oven to 375°F. Brush a large baking sheet with remaining butter. Return dough to lightly floured surface, knead several times. Shape into 14 inch long roll. Place on baking sheet and form from a ring, pinching ends together.
• 5 Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
• 6 For the glaze, combine the powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Once cake has cooled, drizzle icing on top using a fork. Top with colored sugars and plastic baby, if desired. Serve.