Emeril's King Cake

Emeril's King Cake

Recipe Courtesy of Emeril Lagasse

2 packages dry active yeast
1/2 cup sugar
8 tablespoons unsalted butter, melted
5 egg yolks
1 cup warm milk (110 degrees F)
4 to 5 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
Vegetable oil
8 ounces cream cheese
2 1/2 cups powdered sugar
Juice of one lemon
2 tablespoons milk
Purple, green and gold sugar sprinkles
Plastic baby toy

Preheat the oven 350 degrees F. Combine the yeast, sugar, butter, and egg yolks
in the bowl of an electric mixer fitted with a dough hook. Add the milk. With
the mixer on low speed, beat the mixture for about 4 minutes to dissolve the
yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means
it's not active and will have to be replaced. In a separate large mixing bowl,
combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast
mixture. Mix on low speed until it lightly comes together, then increase the
speed to medium and beat until the mixture pulls away from the sides of the
bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from
the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and
turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm,
draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile,
in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well.
In another small bowl, combine the remaining powdered sugar, lemon juice and
milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll
the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese
filling across the center of the dough. Bring the two long edges together and
seal all sides completely. Using your hands shape the dough into a long cylinder
and place on a greased baking sheet, seam side down. Shape the dough into a
ring. Place a well-greased 2 pound coffee can or shortening can in the center of
the ring to maintain the shape during baking. Press the plastic baby toy into
the ring from the bottom so that it is completely hidden by the dough. Cover the
ring with a towel and place in a warm, draft free place. Let the dough rise for
about 45 minutes or until the dough doubles in size. With a sharp knife, make
several slits around the top of the ring. Place in the oven and bake for 30
minutes, or until golden brown. After baking remove the coffee can immediately.
Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake
with sprinkles, alternating colors. Cut the cake into individual pieces and
serve.

Yield: 12 servings
Prep Time: 2 hours 40 minutes
Cooking Time: 1 hours 15 minutes

Source:

rec.food.cooking, rec.food.recipes