KING CAKE TRINKET RECIPES

Steps:

• Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
• When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
• To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
• Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
• Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Steps:

• Step 1: Pour 1 cup warm milk into a bowl. Whisk in 1/2 cup granulated sugar, 2 tablespoons dry yeast and 1 heaping tablespoon flour, mixing until sugar and yeast have dissolved. Allow to rest until bubbles have developed on the surface.
• Step 2: Whisk in 2 sticks (1 cup) melted, unsalted butter, 5 beaten eggs yolks, 1 teaspoon vanilla and 1 teaspoon lemon zest. Add remaining flour, 3 teaspoons cinnamon and several gratings of fresh nutmeg; fold dry ingredients into wet ingredients with a spatula.
• Step 3: When the dough pulls away from the sides of the bowl (you may need to add 1-2 tablespoons flour), shape it into a large ball. Knead on a floured surface until smooth and elastic, adding a little flour if needed, about 10-15 minutes.
• Step 4: Return dough to bowl; cover with plastic wrap. Set aside in a draft-free place to rise until doubled in volume, about 1 1/2 hours.
• Step 5: Heat oven to 350 F. Punch down dough; divide into 3 equal pieces. Roll pieces into long ropes, each about 2 inches wide and of equal length. Braid ropes around one another; form loaf into a circle, pinching ends together to seal. Gently lay loaf on a nonstick cookie sheet; let rise until doubled, about 30 minutes.
• Step 6: Bake until golden brown, about 30 minutes. Transfer to a wire rack; cool, 30 minutes.
• Step 1: Whisk together the confectioners' sugar, condensed milk and lemon juice in a bowl until smooth and spreadable. If the icing is too thick, add a bit more condensed milk; if too loose, add a little confectioners' sugar.
• Step 2: Spread the icing over the cooled cake; sprinkle with decorative sugars while the icing is still wet. Tuck the bean or plastic baby into the underside of the cake; slide the cake onto a platter to serve.