• Cake
• 1/2 C warm water (110F)
• 4 1/2 tsp active dry yeast
• 1/2 C sugar (plus 2 tsp)
• 4 1/2 C flour
• 1 tsp nutmeg
• 1 tsp cinnamon
• 2 tsp salt
• zest from one medium lemon
• 1/2 C warm milk (110F)
• 5 egg yolks
• 1/2 C butter, (plus 2 Tbsp) softened
• 1 egg and 1 Tbsp milk beaten (for egg wash)
• 1 dried bean or ceramic baby
• Filling
• 1/2 C brown sugar
• 3/4 C walnuts
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• Icing
• 3 C confectioners sugar
• 1/4 C fresh lemon juice, strained
• 3 to 6 Tbsp water
• Purple, Green & Yellow Sanding Sugar

1. In a large glass measuring cup or bowl, add 1/2 cup warm water and sprinkle with yeast and 2 tsp of sugar.
2. Let stand for 5 minutes and stir until well mixed.
3. Move to warm place and let sit for 10 minutes or until bubbly yeast has doubled in size.
4. In a large mixing bowl combine 3 1/2 cups flour, 1/2 cup sugar, nutmeg, cinnamon and salt and whisk well.
5. Stir in lemon zest.
6. Create a well in the middle of the flour mixture and gently pour in yeast mixture, warm milk and egg yolks.
7. Combine wet and dry ingredients until it forms a smooth dough.
8. Add 1/2 cup softened butter, one tablespoon at a time and combine well until it can be formed into a soft ball.
9. Turn dough onto a lightly floured surface.
10. Knead in up to another cup of flour a tablespoon at a time, until dough is smooth, shiny and elastic.
11. Coat the inside of a large mixing bowl with butter.
12. Place dough ball in bowl and turn to coat completely.
13. Cover the bowl with a towel and place in a warm, draft-free place for 1 1/2 hours; until dough has doubled in size.
14. Turn dough onto a lightly floured surface and punch down.
15. Form dough into a tube shape about 14 inches long.
16. Flatten dough tube and brush with softened butter.
17. Sprinkle with sugar & spice nut mixture, leaving at least a 1/2 inch of dough on the edges.
18. Pinch dough closed.
19. Tuck bean or ceramic baby into dough seam.
20. If you are using a plastic baby, tuck it in AFTER baking.
21. Place dough on a parchment paper lined cookie tray and form a circle with the dough.
22. Pinch edges to close circle.
23. Cover dough circle with a towel and place in a warm draft-free place for 45 minutes or until dough circle has doubled in size.
24. Whisk together egg & 1 Tbls of milk for egg wash.
25. Brush top and all sides of dough circle with egg wash.
26. Bake 375F for 20 - 25 minutes or until golden brown.
27. Allow cake to cool on wire rack until completely cooled.
28. To make the icing, whisk together confectioners sugar & lemon juice with enough water to make glaze.
29. When cake is completely cooled, drizzle glaze over the top of cake.
30. While glaze is still wet, sprinkle colored sugars in 2 - 3 inches sections around the cake.
31. Laissez Les Bon Temps Roule!!!!

This was my first attempt at a King Cake. It came out pretty well! This recipe is adapted from a Cajun Chef Ryan recipe.