The guest who gets the wedge with the baby or bean is king or queen of the party (and obligated to host the next King Cake bash).
INGREDIENTS | SERVES 8
- 2 envelopes active dry yeast
- ⅔ cup sugar
- ½ cup butter, melted
- ½ cup warm milk
- 6 egg yolks
- 5 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon vegetable oil
- King cake doll or large raw bean
- ¼ cup cream or evaporated milk
- 1 cup confectioners' sugar
- 1 cup each purple, green, and gold-tinted sugar
Fit an electric mixer with a dough hook. In mixer bowl, combine yeast, sugar, butter, and warm milk. Beat on low for 1 minute. Slowly add egg yolks and beat until blended.
Change speed to medium-low and add flour, salt, cinnamon, and vanilla. Beat until blended and dough pulls away from the side of the bowl. Form dough into a ball, grease ball with vegetable oil, and place in a glass bowl, covered, for 2 hours or until dough doubles in size.
Punch dough down and divide in 2. Roll each half into a long rope, about 32 inches long. Twist ropes together and form combined length into a circle. Press ends of circle together to form a seamless ring. Place ring on a greased cookie sheet and cover with a damp, clean towel. Allow ring to double in size, which should take about 1 hour.
Insert doll or bean into dough from the underside of the ring. It should be completely hidden. Bake at 350ºF for 25–30 minutes or until browned. Allow to cool to room temperature.
Mix together confectioners' sugar and cream or evaporated milk until smooth. Pour glaze over the top. In alternating bands, sprinkle purple, green and gold sugar over the glaze and allow to set. The cake should be completely covered in colored sugar. Gather guests around to cut the cake.