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I have got to find the time to try this. It sounds so good!

New Orleans King Cake

Dough
1 Tbs active dry yeast
1 cup warm water
1/2 cup sugar
1/2 cup milk, warmed
4 3/4 cup all-purpose flour
2 tsp salt
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp grated lemon zest
1/2 cup (1 stick) unsalted butter, softened
5 egg yolks

Cream Cheese Filling
1 (8 oz) package cream cheese, softened
1/4 cup sugar
3 Tbs all-purpose flour
1 egg yolk
1 tsp lemon juice
1 tsp vanilla
(makes about 1 1 2/ cups)

1 tiny plastic baby, hard candy or bean
1 egg white
1 Tbs milk

Lemon Icing
4 cups powdered sugar (confectioners’ sugar)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup lemon juice
1 1/2 tsp grated lemon zest
yellow food coloring (optional)

Dissolve the yeast in the water. Add 1 Tablespoon of sugar and the milk. Let sit for 10 minutes.

Dough:
Combine the flour, salt, nutmeg, cinnamon and lemon zest in a food processor or blender (I used my stand mixer). Pulse three to five times to combine.

In a separate bowl, cream the butter and the remaining sugar until fluffy. Beat in the egg yolks. Gradually add the butter mixture to the flour mixture and process until coarse. Then add the yeast mixture. Pulse eight to ten times, until the dough forms a ball. If it is too sticky, add more flour, 1 Tbs at a time. If it is too dry add more water, 1 Tbs at a time. Place the dough in an oiled bowl and cover. Let sit in a warm, dry place for at least 2 hours, until the dough doubles in volume.

To Assemble:
Butter a large baking sheet. When the dough is ready, punch it down a couple of times to flatten it a bit. Divide the dough into three equal pieces. Roll out one piece on a floured work surface to about 12 inches by 4 inches with a thickness of about 3/8 inch. Spread one-third of the cream cheese filling (recipe below) over the dough, leaving a bare 1 inch on all sides. Then roll up the long side of the dough, foring a long cylinder, and pinch the edges to seal. Repeat with the other two pieces of dough.

Braid the three cylinders together then wrap the braid into a circle. Where the ends come together, insert the plastic baby and pinch with ends together to seal, smoothing the dough to hide the seam. Transfer the ring to the prepared baking sheet and cover with plastic wrap. Let sit for 45 minutes, or until the dough doubles in volume.

Bake:
Preheat the oven to 350ºF. Beat the egg white with the milk. When the dough is risen, brush it with the egg white mixture. Place the cake in the oven and bake for 35 - 40 minutes, until golden, or a thermometer reads 200-210ºF. Remove from oven and let cool.

To Serve:
Pour or pipe the lemon icing (recipe below) over the cake. Sprinkle immedieately with colored sugars. Let the topping set before serving.

Cream Cheese Filling
makes about 1 1/2 cups

Combine the Cream cheese, sugar, flour egg yolk, lemon juice, and vanilla in a bowl and mix until smooth.

Lemon Icing
Makes about 3 1/2 cups

Cream the sugar and butter until smooth. Mix in the lemon juice, lemon zest and a drop of yellow food coloring if desired.