King Cake (this recipe makes two King Cakes)

DOUGH:
2/3 cup whole milk
5 tablespoons sugar
1 1/2 teaspoons instant yeast
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature

Combine flour, sugar, salt, yeast and milk in a mixing bowl and mix on low speed till it comes together. As dough comes together, add 1 egg at a time then add butter gradually. Continue to mix at medium speed till smooth and elastic. Do not overmix. Place in a clean bowl and wrap with plastic wrap, keep at room temperature and allow to double in size. When doubled, “punch down” to deflate, and wrap again to allow to rise again. At this point, make the cream cheese filling.

FILLING:
8oz Cream Cheese (1 pack)
1ea Egg yolk
1/8 cup Sugar
1 teaspoon Vanilla extract
Zest of 1 Lemon

Combine all ingredients and mix till smooth. Will be divided on 2 pieces of dough

ASSEMBLY:
Roll dough to an even rectangle about ¼” thick. Cut into 2 lengthwise and pipe or spoon cream cheese filling on the upper 1/3 of each piece. Add PRIZE. Sprinkle with cinnamon sugar (1/2 cup sugar + 1tablespoon cinnamon) evenly. Roll each piece into a log and twist them together to form a braid. Shape into a ring sealing the ends well. Proof to double in size and bake in preheated oven @360F for approx 20-25 minutes or till golden brown on the bottom surface. If top is golden brown and bottom is still not baked, cover the top with foil and turn oven down to 325F. Allow to cool before glazing.

GLAZE: make yellow, green & purple
2 cups Powder sugar
1/2 cup Milk
1 teaspoon vanilla extract

Mix all ingredients till smooth and coat top of cooled cake. Allow glaze to dry before serving.