King Cake

Method:

1. Dissolve 2 teaspoons sugar in ½ cup warm water in a small bowl.
2. Add 2 envelopes Fleischmann’s RapidRise™ yeast.
3. Mix well and let stand in a warm place 10 minutes until yeast resembles creamy foam.
4. Meanwhile scald milk by heating it in a heatproof glass container in a microwave oven until milk is just hot with steam and small bubbles appear around the edges; do not boil.
5. To the bowl of milk add 1/2 cup of sugar, butter and salt in the mixing bowl and cool to lukewarm.
6. Stir in 2 cups of the flour and beat well.
7. Add the yeast mixture and the slightly beaten egg yolks one egg at a time to the milk mixture.
8. Stir in the grated lemon peel, anise extract and nutmeg.
9. Gradually add the remaining flour one cup at a time.
10. Using a dough hook of your mixer beat for 10 minutes on low speed.
11. Once all the dry ingredients are in come up to speed #2 for 5 minutes or until the dough begins to pull away from the sides of the bowl.

Note: If you do not have a mixer with a dough hook, simply knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.

12. Turn out your dough onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and elastic, adding additional flour as necessary to prevent stickiness.
13. Place in a well-greased bowl and turn it to oil all sides.
14. Cover the bowl with plastic wrap, set in a warm (85°), draft-free place, and let rise until doubled in size, about 1½ hour.

Note: A closed unlit gas oven is an excellent draft-free place for your dough to rise. The heat from the pilot provides adequate warmth for proper rising. With an electric oven, turn to 150° for about 3 minutes, then turn off the heat and open the door for 3 minutes. Place the bowl of dough in the oven and quickly close the door. This will give you an approximate temperature of 85°, just right for even and fairly quick rising.

15. Punch dough down and turn out onto a lightly floured surface.
16. Poke hole in dough and shape dough into a circle.
17. Pull the dough into the shape to fit your circular baking pan.
18. Spray the pan with non-stick flour spray and place the dough in the pan.
19. Press the plastic baby toy or Fava Bean into the ring from the bottom so that it is completely hidden by the dough.

Note: If you do not have a circular baking pan:
A. Shape dough into a cylinder 30 inches long and 6 inches in diameter. Place dough roll on a lightly greased baking sheet.
B. Bring ends together to form an oval ring, moistening and pinching edges together to seal.
C. Place a well-greased 2-pound coffee can in the center of the ring to maintain the shape during baking.
D. After baking remove the coffee can immediately.

20. 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.
21. Preheat the oven 350° F.
22. Bake at 350° for 30 minutes or until internal temperature is 190°.

Note: To prevent the cake from getting too brown on top tent the top with foil when it is just golden brown.

23. Remove the cake from the circular pan.
24. Allow the cake to cool on rack.
25. Make the icing.
26. Combine the 1 teaspoon almond extract, the water and 2 cups sifted powdered sugar in a medium mixing bowl.
27. Stir to blend well.
28. With a rubber spatula, spread the icing evenly over the top of the cake (or drizzle, as desired.)
29. Immediately sprinkle the colored sugars in 2- to- 3 inch alternating rows of purple, green and gold.
30. Cut and serve.

Note: The cake is traditionally cut into 2-inch-thick slices and served to all guests in attendance. The person whose piece contains the hidden plastic baby is crowned “king for a day” and is considered responsible for holding the next King Cake party.