King Cake

Directions

For Pastry:

1. Scald the milk in a small saucepan.
2. Remove from heat and stir in the butter. Let cool to room temperature.
3. Combine the yeast, warm water, and 1 tablespoon of sugar in a large bowl. Let stand for about 10 minutes, until creamy and bubbling.
4. Add the cooled milk mixture and whisk in the eggs.
5. Add the remaining sugar and stir in the salt and nutmeg.
6. Beat in the flour, working 1 cup at a time. Mix until the dough pulls together.
7. Turn the dough out onto a lightly floured work surface and knead for about 8–10 minutes, until the texture is smooth and elastic.
8. Place the dough in a lightly-oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for about 2 hours, until doubled in volume.
9. Punch down the dough and divide it into two equal parts.
10. Preheat the oven to 375°F and line two baking sheets with parchment.

For Filling:

11. In a medium mixing bowl combine the brown sugar, ground cinnamon, chopped pecans, ½ cup flour, and ½ cup raisins.
12. Add ½ cup melted butter and mix until the texture forms crumbles.

For Frosting:

13. Combine the powdered sugar with 1–2 tablespoons of water.

For Assembly:

14. Roll the two pieces of dough into two large rectangles, each measuring about 10 x 16 inches.
15. Sprinkle the filling evenly over the dough and roll each half tightly, beginning at the widest side.
16. Bring the rolls’ ends together to form two oval rings.
17. Place each of the rings on one of the prepared baking sheets.
18. Make cuts ⅓ of the way through the rings, spaced at 1-inch intervals, using scissors.
19. Let the rings rise in a warm spot until doubled in volume, about 45 minutes.
20. Bake for 30 minutes.

For Assembly:

21. Press the doll into the bottom of the cake, if using.
22. Frost the cake while it's still warm.