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1
Preheat the oven 350 degrees.
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2
Combine the warm water, yeast and 2 teaspoons sugar in a small bowl.
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3
Mix well and set aside to a warm place for about 10 minutes.
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4
Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture.
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5
Beat until smooth.
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6
Turn dough out on a lightly floured surface.
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7
Knead in enough remaining flour until the dough is no longer sticky.
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8
Continue kneading until the dough is smooth and elastic (about 10 minutes).
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9
Place the dough in a well-greased bowl.
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10
Turn once so greased surface is on top.
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11
Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
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12
Punch the dough down and place on a lightly floured surface.
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13
Sprinkle with the citron and knead until the citron is evenly distributed.
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14
Shape the dough into a cylinder, about 30 inches long.
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15
Place the cylinder on a buttered baking sheet.
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16
Shape into a ring, pinching ends together to seal.
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17
Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking.
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18
Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough.
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19
Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
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20
Bake for 30 minutes, or until golden brown.
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21
Remove the coffee can immediately.
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22
Allow the cake to cool.
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23
For the glaze: Combine the ingredients and beat until smooth.
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24
To assemble, drizzle cake with the glaze.
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25
Sprinkle with sugar crystals, alternating colors.
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26
Cut into the cake and hope you do not get the baby.
