1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. shortening
1/3 c. warm water (110-115 degrees)
2 pkgs. dry yeast
3 eggs
1 tsp. grated lemon rind
1/2 tsp. nutmeg
4 1/2 - 5 c. bread flour, sifted
1 (1") baby doll, bean or nut

In a saucepan, combine the milk, sugar, salt and shortening. Scald and cool to lukewarm.

In a large bowl dissolve the yeast in warm water. Do not put yeast in hot water as it will kill the yeast and the dough won't rise.

Add the milk mixture, eggs, lemon rind, nutmeg and 2 cups of the flour. Beat until smooth. Add the remaining flour 1 cup at a time.

Transfer the dough to a floured board, knead 5 minutes or until smooth and elastic.

Place the dough in a greased bowl, turn over and cover with a damp cloth. Let the dough rise in a warm place free from draft for 90 minutes to 2 hours.

When the dough is double in bulk, punch it down and knead it about 5 minutes. Divide the dough into thirds.

Roll each portion into a strip 28 to 30 inches long. Braid the strips and shape the braid into an oval on a greased baking sheet. Secure ends.

Carefully insert the baby doll into the dough, best hidden if done from bottom.

Cover and let it rise until the dough is double in bulk, about 1 hour.

Bake the King Cake at 375°F for 20 minutes or until golden brown. Watch carefully. Cool the cake completely, frost it with Lemon Glaze and sprinkle it with alternating strips of purple, gold and green sugars.

LEMON GLAZE:

1 1/2 c. confectioners' sugar
1 tsp. lemon juice
2 tbsp. water
Food coloring (yellow, green & purple - red & blue mixed together for purple)

Mix sugar, lemon juice and water together and tint with food coloring.