King Cake

1/2 cup warm water
2 pkg. yeast
1/2 c. plus 1 tsp sugar
3 1/2 to 4 1/2 cups flour
2 tsp salt
1 tsp nutmeg
1 tsp lemon zest
1/2 c warm milk
5 egg yolks, slightly beaten
1 stick butter at room temp sliced
1 tsp. cinnamon

1 beaten egg mixed with 1 Tbsp milk

Place the yeast and sugar into the warm water, let set for three minutes. Then mix it together and let set for ten minutes until all bubbly.
Sift 3 1/2 cups flour, sugar, salt, and nutmeg into a large bowl. Stir in the lemon zest. Stir the yolks into the flour mixture with a wooden spoon. Slowly combine the yeast mixture into the flour mixture. Beat in a mixer or food processor for two minutes, adding the butter one slice at a time until it forms a soft ball.
Knead the dough, adding one Tbsp of flour at a time ( I used all the flour plus some more) until no longer sticky. Then knead by hand for ten minutes. Butter the bowl and dough and let set for 1 1/2 hours covered.
Sprinkle the top of the dough with the cinnamon before you punch it down, then knead it to work the cinnamon throughout the dough. Make two "snakes" out of the dough and twist them together and then form into a circle. Set aside for 45 minutes.
Brush with the egg wash and bake at 375 for 25-35 minutes.

For the icing combine 3 c. confectioners sugar with a scant 1/4 c. lemon juice and if needs be a bit of milk till good consistency. Sprinkle with colored sugars.