King Cake Recipe

Make the Brioche Ring

1. Gather the dough ingredients.

2. Soften yeast in water in a small bowl.

3. Combine flour, sugar, nutmeg and salt in a separate large mixing bowl. Stir in lemon peel.

4. Make a well in center of the dry ingredients and pour into it the yeast mixture and milk. Add eggs and egg yolks, and with a large wooden spoon gradually incorporate dry ingredients into liquid ones.

5. Beat in butter and continue beating until dough forms a ball.

6. Place the dough on floured board and sprinkle with more flour if necessary to keep from sticking to the bowl or surface.  

7. Knead by hand or with the mixer with the dough hook attachment until smooth and elastic.

8. Brush inside of large bowl with 1 tablespoon softened butter.

9. Set the dough in bowl and turn it to coat the entire surface with the butter. Cover the bowl and set aside for 1 1/2 hours or until doubled in bulk.

10. Brush a large baking sheet with remaining butter.

11. Punch dough down on lightly floured surface.

12. Knead for a few minutes, then pat and shape dough into a long roll about 14 inches long.

13. Place on baking sheet and form into a circle.

14. Brush with the egg and milk mixture. Press bean or doll into dough so that it is hidden.

15. Set aside again to rise for about 45 minutes to 1 1/4 hours, until doubled. Position an oven rack in the center of the oven. Heat the oven to 375 F (190 C/Gas 5).

16. Bake the cake for 25 to 30 minutes, or until golden brown. Slide the cake onto wire rack to cool.

Decorate the King Cake

1. Gather the glaze ingredients.

2. In a small mixing bowl combine 1/2 cup sifted confectioners' sugar with 2 teaspoons milk and 1/4 teaspoon vanilla. Stir until smooth.

3. Once cake has cooled, decorate it by drizzling the glaze on the cake and topping with colored sugars while the glaze is still wet. Embed the candied fruit "jewels" in the King's "crown."