Lemon Glazed King Cake Filled with Dulce de Leche



For the dough:

For the icing:

For the sugar topping:

For the filling:

For the egg wash:


In a bowl combine the flour, yeast, sugar, nutmeg, cardamom, cinnamon and the salt. Stir in the lemon and orange zest.

Mix the water with the milk and the butter, heat it up without boiling. Slowly add it to the flour mixture.

Add the egg yolks to the mixture, continue kneading until the dough is uniform.

The dough must be very smooth and elastic, a little sticky but never stiff.

Place the dough in a bowl and cover it with kitchen foil. Let it rise for 2 hours.

 Punch the dough. Divide the dough first in half, then divide one half  again into two pieces and the other half into three pieces.

Roll out each piece to a rectangle shape, brush it with the dulce de leche.

Roll up each rectangle and pinch the ends together.

At this point you should have 3 cylinders .

Twist the cylinders together into a circle.

Cover each circle with the egg wash and then with kitchen foil. Let it rise for 45 minutes.

In the meanwhile preheat the oven at 180°C and bake the loaf for 25 to 30 minutes or until golden brown.

Place the loaf onto a wire rack and let it cool down.

Combine the confectioner's sugar, light corn syrup, lemon juice and the water in a bowl. Stir until smooth, add the vanilla.

It should be thin enough  to run slowly down the sides of the loaves.

Spread the icing over the top and let it run down the sides.

Sprinkle with the colored sugars over the icing immediately froming a row of purple, yellow and green on both sides of the ring.