DOUGH:

Scald 1/2 cup of milk in a medium saucepan over medium heat.  Remove from heat and add 2 tablespoons of room temperature unsalted butter.  Butter should melt completely.  Allow mixture to cool to room temperature.  

In a large bowl, gently dissolve 1 active yeast packet in 1/3 cup of warm water with 1 tablespoon of granulated sugar.   It will bloom and in about 10 minutes it should be creamy. Note:  The sugar measurement was taken from the 1/4 cup granulated sugar.  

To the yeast bloom, whisk in the cooled milk and butter mixture.  Whisk in the egg  and mix to blend.    

In a separate bowl, mix the dry ingredients - the remaining granulated sugar, kosher salt, cinnamon, nutmeg and all purpose flour. Whisk to combine.

Add one cup at a time of the dry ingredients to the wet ingredients, mixing well and scraping the sides.   When all the dry ingredients have been mixed, beat until the dough begins to pull away from the side of the bowl and pulls together.  Place it in a lightly floured surface and knead about 10 minutes and shape it into a round ball.  The dough should be smooth and elastic. 

Note:  Kneading is working the dough with the palm of your hand.  As you push the dough away from you using the palm of your hand, you bring it back and repeat the same steps until it becomes easier to stretch.   As you knead, the dough will incorporate the flour on the board. 

Coat the bottom of a glass mixing bowl with olive oil.  Place the pastry dough in the bowl and rotate the dough until it's all coated in oil.   Cover with a damp cloth or plastic wrap in a warm place and allow the dough to double in size.  While the dough rises, make the two fillings.  

 Note:  Because I used Rapid Rise yeast, the dough doubled in less than 30 minutes.  That's a great time saver since I don't have two hours to spare.  

FILLING - CINNAMON WALNUT CRUMBLE

In a bowl, combine all ingredients until it resembles a coarse crumble.  Set aside. 

FILLING - CREAM CHEESE 

With a hand mixer, cream the cream cheese and powdered sugar.  Add lemon zest and lemon juice and mix to combine.  Set aside.  

Once your dough has doubled, punch the dough in with your knuckles three times.  Remove it from the bowl onto your counter surface or board.  Using a rolling pin, shape the dough into a rectangle  about 10X18 inches.   

Using a spatula, spread the Cream Cheese Filling evenly over the dough.  Remember not to spread filling on the seam side.    

Using your hands, crumble the Cinnamon Walnut Crumble Filling evenly over the cream cheese filling.  

Roll up the dough tightly as if you were making a jelly roll, rolling the long side of the rectangle.   Place the roll on a parchment lined cookie sheet and wrap the dough around a heat resistant cylinder such as a coffee can.  This will help the dough keep the shape as it bakes.   Pinch the ends together so the seams don't separate.  Make even cuts into the dough.  Cover with a damp cloth and allow the dough to rise again.  

Preheat oven to 350°.  Coat the dough with an egg wash using a pastry brush.   Bake for 27-30 minutes.    While the dough is baking, make the glaze.  

SUGAR GLAZE

Whisk all ingredients until you have a smooth glaze without any lumps.  

Note:  The glaze should pass the "ribbon test".  Meaning when you lift the whisk over the glaze, it should fall slowly forming a ribbon that holds it's shape for a short time.  If the glaze is too think, add 1/2 teaspoon of water.  If the glaze is too thin, add a few tablespoons of powdered sugar until you've reached the desired consistency.   

Once the cake has baked, remove the can from the center of the cake and tuck the plastic toy into the bottom of the King Cake.    

Glaze the King Cake while it's warm and sprinkle in the traditional Mardi Gras colors.  

Enjoy!