King Cake

Combine in the bowl of an electric stand mixer:1 c. warm milk (110 F)5 egg yolks1/2 c. granulated sugar1 stick butter, melted

Confirm the temperature is less than 115 F and whisk in:

2 pkgs active dry yeast (about 2 T +1/2 tsp)

Let stand for 10 minutes.  Meanwhile, combine the following in a separate bowl until blended:

4+ c. all-purpose flour2 tsp. salt1 lemon zest

Add the dry ingredients to the yeast mixture and stir until just combined.  Using the dough hook of an electric mixer, knead on med‐low speed until smooth and elastic (about 8 minutes).
[NOTE: add more flour if the dough continues to stick to the bowl after a few minutes of kneading]


Form the dough into a ball and coat with vegetable oil. Place the dough ball in the bowl, cover with a damp towel and set aside to rise in a warm place until doubled in bulk (about 2 hours).


Meanwhile, prepare the filling by combining the following in a small bowl and blending with a fork until creamy:

12 oz. neufchatel cheese2/3 c. powdered sugar1 juice of a lemon

[NOTE: warm the cheese slightly for easier blending]

Once risen, roll the dough out onto a clean surface into a rectangle ~25" x 8". Spread the filling along the length of the dough, leaving a boarder of about one inch to the bottom and 4 inches to the top. Starting from the bottom, roll the dough into a cylinder and form into a ring. Gently place the ring onto a well greased baking sheet. Cover with a damp towel and allow to rise another 45 minutes. During the second rise, preheat the oven to 350 F. Bake for 30 minutes or until golden brown.


[NOTE: as you form into a ring, twist the dough for a fancier shape] 

Allow the cake to cool completely and transfer to a serving dish. Meanwhile, prepare the glaze by whisking the following ingredients together until smooth:

1 juice of a lemon2 T. milk1 c. powdered sugar

Brush the glaze onto the cooled cake and sprinkle with yellow, green, and purple sugar crystals.