King cake

Melt the milk and butter together in the microwave to 110 to 120 degrees.

Whisk the flour, sugar and instant yeast together, then add the kosher salt and nutmeg.

Add the warm milk and butter, three eggs and the vanilla.

Mix on medium speed with the dough hook about 15 minutes, scraping down and adding a little flour if needed, until tacky and silky but not sticking to the fingers and passing a windowpane test.

Cover in the same bowl and rise in a warm place about an hour until doubled; a 120 degree oven turned off works if the kitchen is cold.

Melt four tablespoons of butter on low power for the filling.

Turn the dough onto a lightly floured surface and stretch, pat and roll to a 10 by 20 inch rectangle, then rest.

Mix the melted butter with light brown sugar and cinnamon to a spreadable paste.

Spread the filling over the dough leaving half an inch bare on one long side.

Roll tightly from the filled long side and pinch the seam closed.

Transfer to a parchment-lined rimmed baking sheet, bring into a wreath and pinch the ends together firmly.

Cover loosely with paper and rise 45 minutes to an hour until almost doubled.

Snip along the outer edge every inch and a half with clean scissors to release pressure.

Bake at 350 for 25 to 30 minutes.

Whisk powdered sugar, milk and vanilla extract to a thick, creamy icing.

Move the cooled cake to a serving platter and spoon the icing over so it falls part way down the sides.

Add alternating stripes of purple, green and gold sanding sugar.