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["The Dough.", "This makes a high-rising, soft but very springy dough.", "I use the sweet bread, not the dough setting, because it requires two full kneadings and risings before shaping.", "I take the dough out just before the baking cycle starts, punch it down and flatten it into a long 1"" thick, 5"" wide rectangle, sprinkle it with the cinnamon streusel or other filling and roll it up, shaping the long roll on a buttered cookie sheet.", "I pinch the ends together to make a full circle.", "Let rise in a warm place covered by a damp towel for about 50 minutes, then place in a cold oven, turn on to 375 degrees, and bake about 45 minutes until well risen and a deep golden brown.", "The filling: After it cools, glaze generously with a thin, lemony sugar glaze, then sprinkle with colored sugars in stripes.", "Use a traditional boiled white frosting with 2 cups of sugar, 1 cup of water and two egg whites, flavored with lemon, butter and vanilla, or try the light lemon glaze.", "If making the Light lemon glaze.", "Mix until mixture is smooth and can be drizzled onto the cake.", "A boiled icing recipe with two cups of sugar is low fat and a good alternative.", "Color sugar crystals (green, purple) by working in a few drops of food coloring and add gold dragees.", "As soon as the glaze is poured, sprinkle colored stripes on the glaze.", "A tiny china or plastic baby doll or a red bean is inserted underneath before glazing- I put mine in AFTER I bake the roll!", "Store the king cakecovered at room temperature- it is really a bread, and dries out in the refrigerator.", "I use a foodsafe plastic trash bag (small white Glad)."]
