A few years ago, we've began a tradition in the Brenne family of celebrating the end of Mardi Gras or Fat Tuesday by having a dinner of pancakes followed by King Cake for dessert (not a very healthy well balanced meal, but it's only once a year). King Cake is a long-standing Mardi Gras tradition . This ring-shaped treat is decorated with green, purple and gold, the colors of Mardi Gras. Baked into the cake is a tiny plastic baby. Whoever finds the plastic baby will have good luck throughout the year. Campbelle was so proud to help sprinkle the cake and Christian was so thrilled to eat it!! The recipe makes a huge cake, so Leif can celebrate with his co-workers tomorrow.
INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
1/2 cup butter, melted
5 egg yolks
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
1 (8 ounce) package
cream cheese
1/2 cup confectioners' sugar
2 cups confectioners' sugar
1/4 cup lemon juice
2 tablespoons milk
1 tablespoon multicolored candy sprinkles
DIRECTIONS:
I1. n a large
bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes.
2. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
3. In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In
another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside.
4. Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal 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 press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles. 
Since the Lenten season is upon us, I've decided to set a lofty goal of giving up something that I very much enjoy, and something that I partake in way, way too often. For the next 40 days, I am going to try my very best to give up Starbucks coffee.... lattes, mochas, americanos, cappuccinos, marble mocha macchiatos, cinnamon dolces, everything that is Starbucks (or Seattle's Best, or Tullys, or Caffe Ladro, or the drive through little hut at the bottom of the hill). It will be a challenging time. I'll keep you all posted on my progress.
