Mardi Gras King Cake

Another tradition of the Mardi Gras season is having a King Cake or King Cake party. The baking of this special cake started to honor the wise men or three kings, who came bearing gifts to the Christ Child. It is part of the celebration of the Twelfth Night, which also marks the beginning of the Mardi Gras season.
 Each cake is baked with a tiny baby inside. Most times the baby is plastic but sometimes its porcelain or gold. The person who gets the slice of king cake with the baby inside either buys the next cake or hosts the next King Cake party.
  The original King Cakes were a simple ring of dough with a small amount of decorations. Now the cakes are more festive with the top of the cake covered with a sugar topping in the traditional Mardi Gras colors of purple, green, and gold. Once the cake is baked the baby is inserted.
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https://www.randazzokingcake.com/

A traditional Mardi Gras King Cake

Ingredients:

• 1 envelope active dry yeast
• 1/4 cup warm water, about 105 to 115 degrees
• 2 tablespoons milk, scalded and cooled
• 4 to 5 cups flour
• 8 ounces butter
• 3/4 cup sugar
• 1/4 teaspoon salt
• 4 eggs
• 2 teaspoons melted butter
• very small plastic doll, a large bean, or coin
• light corn syrup for topping
• granulated sugar colored with food coloring pastes: green, purple, and yellow

Preparation:

Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast mixture and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased baking sheet, connecting ends of the rope with a few drops of water to make a good seal.

Press the doll, bean, or coin into the dough from bottom. Cover dough ring with a damp cloth and let rise until double in volume, about 1 hour. Bake at 325° for 35 to 45 minutes or until lightly browned. Cool. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. If desired, freeze cake.