Mardi Gras King Cake

1. Begin by combining warm water (about 100-120 degrees) with 1 tablespoon sugar and the yeast. Stir, then let sit for 5 minutes or so until the yeast is foamy. 
2. Heat milk and butter in the microwave for 60-90 seconds until butter is melted. 
3. When the yeast is foamy, add the wet ingredients to a stand mixer bowl first (eggs, milk, butter, water/yeast, vanilla and sugar.) Add 5 cups of flour and the salt, holding back the remaining 1/2 cup of flour for now. 
4. Using the dough hook to mix, turn on the mixer and bring the ingredients together for 1-2 minutes. Turn the mixer off and scrape down the bowl, taking care to bring any dry ingredients up from the bottom of the bowl before continuing to mix. 
5. Set a timer and allow the dough to mix on medium speed for 10 minutes to create a very soft dough that comes away from the sides of the bowl. 
6. Once the dough has come together and cleans the mixing bowl, cover with plastic wrap and let rise in a warm place for 1-2 hours or until doubled in size. 

Note: If your dough does not begin to pull away or clean the sides of the bowl in 10 minutes, you can add some of the reserved half cup of flour. Let the mixer continue to knead the dough for another 5 minutes. 

1. For the Cinnamon filling: Combine the brown sugar, flour, granulated sugar, cinnamon and melted butter. Set aside. ***Only use half the amounts if you are filling only 1 king cake with this filling. 

2. For the Cream Cheese filling: combine the softened cream cheese, butter, powdered sugar, and vanilla in a bowl. Mix until smooth. Set aside. ***Only use half the amounts if you are filling only 1 king cake with this filling. 

1. When the dough has doubled in size, punch it down and divide it in half. 
2. On a floured surface, roll out half the dough to roughly 10X16 inches. Use a pizze cutter to cut the dough in half lengthwise and create two long rectangles. 
3. Spread the filling (either cinnamon or cream cheese) evenly over the center of the dough and roll the dough into two long tubes. Pinch all the edges closed as you do. 
4. Twist the two logs together by crossing them over top of one another into a rope braid. Then transfer the braid to a parchment lined baking sheet. Arrange the dough by shaping it into an oval shape and pinch the ends together. Repeat with the other half of the dough. 
5. Once both king cakes are filled and placed onto their baking pans, cover loosely with plastic wrap and let them rise for 30-45 minutes or until puffy. 
6. While the king cakes rise, preheat the oven to 350F. Bake the king cakes for 25-30 minutes or until the internal temperature reaches 190F at the center of each loaf. Remove from the oven and cool completely before frosting. 

1. Mix up the ingredients for the frosting in a medium bowl and beat until smooth. Frosting should be thick but pourable. 

2. When the king cakes are cool, stick a plastic baby figuring into each cake, pressing it down to hide it. Pour the frosting over both king cakes, spreading it out for good coverage. While the frosting is wet, sprinkle the tops of the king cakes generously with the sanding sugar in alternating colors. 

3. Slice and serve. Whoever gets the slice with the baby gets to bring the king cake to the next party!