King Cake

For the Dough:

2 pkgs active dry yeast

½ cup sugar

8 tablespoons unsalted butter, melted

5 egg yolks

1-cup warm milk

4 ½ cups all-purpose flour

2 teaspoons salt

1 teaspoon ground nutmeg

1 teaspoon grated lemon zest

Vegetable oil to oil bowl

For the Filling:

8 ounces cream cheese

½ cup powdered sugar

Mix together and set aside.

For the Glaze:

2 cups powdered sugar

1 lemon, juiced

2 tablespoons milk

Colored sprinkles, purple, green and yellow/gold

Combine the yeast, sugar, melted butter, and yolks in the bowl of an electric mixer fitted with the dough hook. Add the milk. With the mixer on low speed, beat for about 4 minutes to dissolve the yeast.

In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Add this mixture to the yeast mixture, mixing on low speed until it comes together. Increase the speed to medium and beat until the dough pulls away from the side of the bowl and forms a ball.

Oil another large bowl and place the dough into it. Cover with plastic wrap and set in a warm place to rise for about 2 hours.

After 2 hours, turn the dough out onto a floured surface and roll into a large rectangle (approx 30’ x 6”). Spread the cream cheese filling down the center and bring the two long edges of dough together to cover the filling. Seal the edges together with your fingers and shape into a long cylinder. 

Place on a silpat-lined baking sheet, seam side down, and shape into a ring. Cover the ring with a kitchen towel and let rise for 45 minutes.

Preheat the oven to 350 degrees. Bake for 30 minutes or until golden brown.

Cool and then drizzle with the sugar glaze. Sprinkle it with colored sugar.