MAKES: 12 servings
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup tepid to warm water (110 to 115)
- 3/4 cup sugar, divided
- 1/2 cup butter, softened
- 1/2 cup warm 2% milk (110 to 115)
- 2 egg yolks
- 1-1/4 teaspoons salt
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ground nutmeg
- 3-1/4 to three-3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 2 teaspoons fresh lemon juice
- two to three tablespoons water
- Eco-friendly, crimson and yellow sugars
Dietary Details
1 slice: 321 calories, 9g fat (5g saturated fats), 73mg cholesterol, 313mg sodium, 55g carb (28g sugars, 1g fiber), 5g protein.
Directions
- Inside a large bowl, dissolve yeast in tepid to warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and a pair of cups flour. Beat until smooth. Stir in enough remaining flour to create a soft dough (dough is going to be sticky).
- Turn onto a floured surface knead until smooth and elastic, about 6-8 minutes. Devote a greased bowl, turning once to grease the very best. Cover and let increase in a hot place until bending, about one hour.
- Punch dough lower. Turn onto a gently floured surface. Roll right into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar sprinkle over dough to within 1/2 in. of edges. Roll-up jelly-roll style, beginning having a lengthy side pinch seam to close. Place seam side lower on the greased baking sheet pinch ends together to create a ring. Cover and let rise until bending, about one hour. Brush with egg.
- Bake at 375 for twenty five-half an hour or until golden brown. Awesome completely on the wire rack. For glaze, combine the confectioners' sugar, fresh lemon juice and enough water to attain preferred consistency. Spread over cake. Sprinkle with colored sugars. Yield: 1 cake (12 slices).
Initially printed as Traditional New Orleans King Cake in Taste of Home Feb/March 2010, p76