KING CAKE - Gateau de Roi

Tips for hiding the Baby: Every King Cake should have one "Baby" the old tradition is the finder of the baby has to give the party on the next Mardi Gras or whenever. In the old days the Baby was a bean but now days the baby is plastic or ceramic. If you can find a ceramic Baby to put into the dough prior to baking; then that is great. If you can find only a plastic baby then better to insert the baby after the cake has cooled when you are icing the cake. I have some plastic babies I have had for years and I usually hide them in the icing. Caution guest who have not eaten King Cakes that the baby is hard to bite down on, so chew carefully.

MAKES ONE CAKE



1 cup evaporated milk

1 cup (2 sticks) unsalted butter, plus more for bowl and baking sheet

1/3 cup plus 1 tablespoon granulated sugar

2 teaspoons pure vanilla extract

1 (1/4-ounce) packages active-dry yeast

Note: Active Dry Yeast: - 1 cake of compressed yeast equals 1 package of active dry yeast. 1 package active dry yeast equals about 2 1/4 teaspoons.

1/3 cup warm water (110°)

5 cups all-purpose flour,plus more for work surface

1 teaspoon salt

4 large eggs,room temperature

2 1/2 cups confectioners' sugar

1/4 cup milk

Sanding sugar, for garnish

1. In a small saucepan, combine evaporated milk, butter, and 1/3 cup granulated sugar over medium heat until incorporated; remove from heat. Let cool slightly, and stir in vanilla; set aside.

2. Stir 1 tablespoon granulated sugar into warm water. Add yeast, and set aside until mixture begins to bubble, about 5 minutes. Meanwhile, butter a large bowl; set aside.

3. Combine flour and salt in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together eggs and milk mixture on medium speed; add yeast mixture. Mix until combined. Gradually add flour, beating until fully incorporated.

4. Turn dough out onto a lightly floured work surface; knead until smooth. Place in prepared bowl, turning several times to coat. Let rise, covered with wax paper and a clean damp towel, in a warm place until doubled in size, about 1 hour.

5. Once dough has doubled, punch down with your fist, and knead a few times in the bowl. Turn out onto a lightly floured work surface; and divide evenly into six pieces. Roll each piece into a log, about 24 inches long. Braid 3 logs together; shape each braid into an oval, pressing the ends together to seal. Transfer to two buttered baking sheets; cover with wax paper, and let sit in a warm place until dough has doubled in size, about 1 hour.

6. Preheat oven to 350°. Once dough has doubled in size, discard wax paper, and bake until just golden, 25 to 30 minutes. Transfer to a wire rack; let cool slightly.

7. In a medium bowl, stir together confectioners' sugar with remaining 1/4 cup milk to form a smooth, thick glaze. Add more sugar or milk, if necessary, for desired consistency. Working quickly, coat cakes with glaze, and sprinkle with sanding sugar. Serve warm or at room temperature.