1/2 cup warm water (105-110 degrees)
2 packages dry yeast
2 teaspoons + 1/2 cup sugar
4 to 5 cups flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
2 teaspoons milk (105-110 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1/2 cup finely chopped candied citron
1 King Cake Baby
2 cups sifted powdered sugar
2 tablespoons lemon juice
2 tablespoons water
purple, green & gold sugar crystals
Preheat the oven to 350 degrees. Combine the warm water, yeast & 2 teaspoons sugar in a small bowl. Mix well and set aside for ~10 minutes.
Combine 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind; add the milk, melted butter, egg yolks and yeast mixture. Beat to make a dough.
Place the dough on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky & it's smooth and elastic (about 10 minutes). Place the dough in a well-oiled bowl. Coat its entire surface in the oil.
Cover the dough and let it rise until it's doubled (~1 hour). Punch the dough down; place it on a lightly floured surface. Sprinkle it with the citron; knead until the citron is evenly distributed.
Shape the dough into a log that's ~30 inches long. Place the log on a buttered baking sheet. Shape it into a ring, pinching the ends together to seal. Place a well-greased 2-pound can in the center of the ring to maintain its shape during baking. Press the Baby into the ring from the bottom so that it is completely hidden by the dough.
Cover the ring with a towel, and let it rise until it's doubled, ~45 minutes. Bake it for 30 minutes, or until it's golden brown. Remove the can immediately. Allow the cake to cool.
Combine the ingredients until smooth. Drizzle the cake with the glaze. Sprinkle it with the sugar crystals. Cut the cake; hope you don't get the Baby.