King Cake/emeril

1/2 c Warm water, 105-115 deg
2 pk Dry yeast
2 ts Sugar
4 c Flour (up to 5)
1/2 c Sugar
2 ts Salt
1 ts Ground nutmeg
1 ts Grated lemon rind
1/2 c Warm milk (105 to 115
-degrees)
1/2 c Unsalted butter, melt/cool
5 Egg yolks
1/2 c Finely chopped candied
-citron
1 Pecan half, uncooked dried
-bean or King Cake Baby

ESSENCE OF EMERIL SHOW KING CAKE/Emeril YIELD: 10-12 SERVINGS Preheat the
oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a
small bowl. Mix well and set aside to a warm place for about 10 minutes.
Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and
add warm milk, melted butter, egg yolks and yeast mixture. Beat until
smooth. Turn dough out on a lightly floured surface. Kneed in enough
remaining flour until the dough is no longer sticky. Continue kneading
until the dough is smooth and elastic (about 10 minutes). Place the dough
in a well- greased bowl. Turn once so greased surface is on top. Cover the
dough and let rise in a warm place until doubled in bulk (about 1 1/2
hours). Punch the dough down and place on a lightly floured surface.
Sprinkle with the citron and knead until the citron is evenly distributed.
Shape the dough into a cylinder, about 30 inches long. Place the cylinder
on a buttered baking sheet. Shape into a ring, pinching ends together to
seal. Place a well-greased 2-pound coffee can or shortening can in the
center of the ring to maintain shape during baking. Press the boy, pecan
half or dried bean into the ring from the bottom so that it is completely
hidden by the dough. Covers the ring with a towel, and let rise in a warm
place until doubled in bulk, about 45 minutes. Bake for 30 minutes, or
until golden brown. Remove the coffee can immediately. Allow the cake to
cool. For the glaze: Combine the ingredients and beat until smooth. To
assemble, drizzle cake with the glaze. Sprinkle with sugar crystals,
alternating colors. Cut into the cake and hope you do not get the baby.

Yields
1 Servings