KINGS CAKE RECIPE RECIPES

Steps:

• Preheat the oven 350 degrees F. Combine the yeast, sugar, butter, and egg yolks in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.

Steps:

• Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
• Allow the yeast and sugar to rest for three minutes then mix thoroughly.
• Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
• Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
• Stir in lemon zest.
• Separate center of mixture to form a hole and pour in yeast mixture and milk.
• Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
• When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
• Place ball of dough on a lightly floured surface and knead like bread.
• During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
• When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
• Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
• Place dough ball in the bowl and rotate until the entire surface is buttered.
• Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-½ hours, or until the dough doubles in volume.
• Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
• Remove dough from bowl and place on lightly floured surface.
• Using you fist, punch dough down with a heavy blow.
• Sprinkle cinnamon over the top, pat and shake dough into a cylinder.
• Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet.
• Pinch the ends together to complete the circle.
• Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume.
• Pre-heat oven to 375 degrees.
• Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown.
• Place cake on wire rack to cool.
• If desired, at this time, you can"hide" the plastic baby in the cake.
• Colored sugars------------------.
• Squeeze a dot of green paste in palm of hand.
• Sprinkle 2 tablespoons sugar over the paste and rub together quickly.
• Place this mixture on wax paper and wash hands to remove color.
• Repeat process for other two colors.
• Place aside.
• Icing------------------.
• Combine sugar, lemon juice and 3 tablespoons water until smooth.
• If icing is too stiff, add more water until spreadable.
• Spread icing over top of cake.
• Immediately sprinkle the colored sugars in individual rows consisting of about two rows of green, purple and yellow.
• Cake is served in 2"- 3" pieces.