King Cake

Directions

1. 1
   Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine.
2. 2
   Add 1/2 cup flour and the egg yolks; process to combine.
3. 3
   Pour the remaining 2 cups flour evenly over the yeast mixture; do not process.
4. 4
   Put the lid on; set aside for 90 minutes.
5. 5
   Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute.
6. 6
   With the machine running, slowly add the butter to make a smooth, sticky dough.
7. 7
   Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours.
8. 8
   Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl.
9. 9
   Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.
10. 10
    Make the filling: Plump the raisins in the bourbon in a small saucepan over medium heat.
11. 11
    Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.
12. 12
    On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you.
13. 13
    Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom.
14. 14
    Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal.
15. 15
    Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring.
16. 16
    Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.
17. 17
    Preheat the oven to 350 degrees.
18. 18
    Bake the cake until firm and golden brown, about 40 minutes.
19. 19
    Cool on a rack.
20. 20
    Make the glaze: Mix 3 tablespoons water with the confectioners' sugar; brush 3 tablespoons glaze over the cake.
21. 21
    Sprinkle with bands of colored sugar; drizzle with more glaze.
22. 22
    Photograph by Lara Robby/Studio D