The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.

5 to 6	cups	all-purpose flour
1 1/2	teaspoons	salt
2	(.25 ounce) packages	active dry yeast
1/2	teaspoon	freshly grated nutmeg
2/3	cup	warm water (105 degrees F)
1/4	cup	butter or margarine
1	cup	warm milk (105 degrees F)
2		eggs
1/2	cup	white sugar
1	cup	packed brown sugar
1	tablespoon	ground cinnamon
2/3	cup	chopped pecans
1/2	cup	butter or margarine
1/2	cup	all-purpose flour
1/2	cup	raisins
1	small	plastic baby
1	cup	confectioners sugar
1 to 2	tablespoons	water

• Scald milk, remove from heat and put 1/4 cup of butter or margarine to soften. Allow mixture to cool.
• Sprinkle the yeast over the warm water into which 1 tablespoon of the white sugar has been added.
• Rinse a large mixing bowl under very warm water and dry. When yeast mixture is bubbling, pour it into the large bowl and add the milk and butter mixture cooled to 105 degrees F (40 degrees C). Add the eggs and whisk until frothy.
• Stir in two cups of the flour, the remaining white sugar, salt and nutmeg.
• Beat well until all ingredients are blended and dough is elastic. Stir in 1 cup of flour. When mixture becomes thick and leaves the sides of the bowl, turn out onto a floured surface.
• Knead dough and add remaining flour, sprinkling on surface of dough and kneading to incorporate. Knead until smooth, about 10 minutes.
• Grease a large bowl with cooking oil. Put dough into bowl and turn so oiled surface is up. Cove with a damp cloth or plastic wrap. Place in a warm place until doubled in sizel, about 1 to 2 hours. When risen, punch down and divide dough in half.
• To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Melt the 1/2 cup butter and pour it over the cinnamon mixture and mix until crumbly.
• Roll dough halves out into large rectangles (aproximately 10 x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Seal ends well and form into ovals on 2 greased cookie sheets. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners's sugar blended with 1 to 2 tablespoons of water. Sprinkle with sugar colored purple, green and gold or decorate with whole pecans and candied cherries.

  Makes 2 cakes