King cake/emeril

                              King Cake/Emeril
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           warm water -- 105-115 deg
    2      Packages      dry yeast
    2      Teaspoons     sugar
    4      cups          flour -- (4 to 5)
      1/2  Cup           sugar
    2      Teaspoons     salt
    1      Teaspoon      ground nutmeg
    1      Teaspoon      grated lemon rind
      1/2  Cup           warm milk
                         (105 to 115 degrees)
      1/2  Cup           unsalted butter -- melt/cool
    5                    egg yolks
      1/2  Cup           finely chopped candied citron
                         (1 pecan half
                         (uncooked dried bean
                         (or King Cake Baby
                         Glaze:
    2      Cups          sifted powdered sugar
    2      Tablespoons   lemon juice
    2      Tablespoons   water
                         Purple, Green & Gold Sugar Crystals
 
   ESSENCE OF EMERIL SHOW   KING CAKE/Emeril
   YIELD:  10-12 SERVINGS
  Preheat the oven 350 degrees.  Combine the warm water,
 yeast and 2 teaspoons sugar in a small bowl.  Mix well and
 set aside to a warm place for about 10 minutes.  Combine
 the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon
 rind and add warm milk, melted butter, egg yolks and yeast
 mixture.  Beat until smooth.  Turn dough out on a lightly
 floured surface.  Kneed in enough remaining flour until the
 dough is no longer sticky.  Continue kneading until the
 dough is smooth and elastic (about 10 minutes).  Place the
 dough in a well- greased bowl.  Turn once so greased
 surface is on top. Cover the dough and let rise in a warm
   place until doubled in bulk (about 1 1/2 hours).
  Punch the dough down and place on a lightly floured
 surface.
 Sprinkle with the citron  and knead until the citron is
 evenly distributed.
     Shape the dough into a cylinder, about 30 inches long.
 Place the cylinder on a buttered baking sheet.  Shape into
 a ring, pinching ends together to seal.  Place a
 well-greased 2-pound coffee can or shortening can in the
 center of the ring to maintain shape during baking.  Press
 the boy, pecan half or dried bean into the ring from the
 bottom so that it is completely hidden by the dough.
 Covers the ring with a towel, and let rise in a warm place
 until doubled in bulk, about 45 minutes.
    Bake for 30 minutes, or until golden brown.  Remove the
 coffee can immediately.  Allow the cake to cool.  For the
 glaze:  Combine the ingredients and beat until smooth.  To
 assemble, drizzle cake with the glaze.  Sprinkle with sugar
 crystals, alternating colors.  Cut into the cake and hope
 you do not get the baby.
 
 
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