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Heat
milk, sugar, butter and salt in a
small saucepan over medium heat, stirring
frequently, just until butter is melted.
Pour into a large bowl to cool.
Mix
yeast with warm water and sugar. Let
stand about 10 minutes until bubbly.
Add
yeast mixture to cooled milk. Use
a whisk to beat in eggs, lemon rind,
nutmeg and 2 cups flour until combined.
Stir in remaining 2 1/2 cups flour
with a spoon. Turn out on a floured
surface and knead until smooth and
elastic, adding more flour, if necessary,
to keep from sticking. Place dough
in a greased bowl, cover with a towel
or plastic wrap and let rise in a
warm place for 1 1/2 hours or until
doubled.
Punch
dough down and knead for a few minutes.
Divide dough into thirds. Roll each
portion out by hand into 26" long
strips. Braid the strips and shape
into a circle on a greased baking
sheet with a small greased bowl in
the center, to hold the shape of the
bread as it bakes. Overlap the ends
of the braid and pinch the ends together
to form the circle. Carefully insert
the baby doll or bean into the dough
from the bottom. Place in a warm spot
and let rise about 1/2 hour.
Preheat
oven to 375°.
Bake king cake for about 20 minutes
until nicely browned. Let cool in
the pan, then place on a wire rack
with wax paper underneath.
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Ingredients:
