Traditional New Orleans King Cake

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1/2 c. warm water (110-115 degrees)
3/4 c. sugar, divided
1/2 c. butter, softened
1/2 c. warm 2% milk (110-115 degrees)
2 egg yolks
1 1/4 tsp. salt
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
3 1/4-3 3/4 c. all-purpose flour
1 tsp. ground cinnamon
1 egg, beaten
GLAZE:
1 1/2 c. confectioners' sugar
2 tsp. lemon juice
2-3 Tbsp. water
Green, purple and yellow sugars

Directions:
In a large bowl, dissolve yeast in warm water.  Add 1/2 c. sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 c. flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Turn onto a lightly floured surface.  Roll into a 16x10 inch rectangle.  Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Place seam side down on a greased baking sheet; pinch ends together to form a ring.  Cover and let rise until doubled, about 1 hour.  Brush with egg.

Bake at 375 degrees for 25-30 minutes or until golden brown.  Cool completely on a wire rack.  For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency.  Spread over cake.  Sprinkle with colored sugar;.