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1
To make the dough: Gently heat the milk in a small saucepan to slightly warmer than body temperature (105 to 110 degrees F).
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2
Pour the milk into a bowl, sprinkle the yeast over the surface, and add a teaspoon of the sugar and a tablespoon of the flour.
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3
Stir to combine, and let the yeast plump with the milk before whisking.
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4
Set aside to proof for about 10 minutes.
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5
In a mixing bowl, with the paddle attachment on a heavy-duty mixer, cream together 11 tablespoons of the butter and the remaining sugar until light and fluffy, 1 to 2 minutes.
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6
Add the yeast mixture and mix for 1 minute.
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7
Add an egg and mix thoroughly; follow with a third of the flour.
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8
Repeat with the remaining eggs and flour.
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9
Add the lemon zest and salt, and continue to mix on low speed for 8 to 9 minutes, until the dough is smooth, shiny, and elastic, and pulls away from the side of the bowl.
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10
If very soft, add up to 1/2 cup of flour.
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11
Scrape the dough from the mixing bowl and knead lightly to form a ball.
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12
Butter a medium-size bowl with the remaining tablespoon of softened butter.
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13
Transfer the dough to the bowl and turn it in the bowl to coat with the butter.
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14
Cover with plastic and set in a warm spot to proof for 1 hour, or until doubled in bulk.
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15
After an hour, turn the dough out of the bowl, punch it down, and knead lightly to form into a ball.
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16
Put the dough back in the bowl, covered, and refrigerate for at least 2 hours or for up to 24 hours.
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17
To form the cake: flour a clean work space and roll the dough into a 20-x-10-inch rectangle, keeping the thickness consistent throughout.
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18
If the edges get thin, trim them to keep consistent.
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19
Cut the dough lengthwise into 3 strips.
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20
Paint each strip of dough with the melted butter, leaving a 1/2-inch border clean along the length of each of the strips.
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21
(Reserve any leftover butter for brushing on the cake before baking.)
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22
Sprinkle the butter with the brown sugar and cinnamon.
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23
Line a baking sheet with parchment.
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24
Fold each strip over, lengthwise and toward the clean edges, to enclose the cinnamon and sugar, and pinch the seam to seal the dough closed.
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25
Braid the 3 ropelike pieces together.
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26
Transfer the braid to the baking sheet, and form the braid into a wreath by pressing the ends together.
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27
Cover with a towel, and set aside to proof for 40 minutes.
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28
Preheat the oven to 350 degrees F.
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29
Brush the cake with the reserved melted butter, and bake for 20 minutes, until golden brown.
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30
Tent the cake with foil and continue baking for 25 minutes.
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31
Keeping the cake on the baking sheet, cool on a rack.
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32
After the cake has cooled, carefully tuck the bean or almond into the underside of the cake.
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33
To make the icing: Whisk the confectioners' sugar with the water in a medium saucepan and heat very gently to dissolve the sugar.
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34
Divide the icing into 3 small bowls and add the food coloring to make a mild green, a golden yellow, and a purple (1/2 drop red and 1/2 drop blue).
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35
Brush the ridges of the dough while it is still warm with alternating Mardi Gras colors.
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36
Cool and serve.
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37
Note: be very careful not to swallow the bean or the almond.
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38
Be especially careful with children.
