Mardi Gras King Cake

Pour 1/2 cup warm (110°F to 115°F) water into a small bowl and sprinkle with yeast and 2 teaspoons of the granulated sugar and stir to combine.

Set bowl aside in a warm place until the mixture is foamy, about 10 minutes.

Meanwhile, sift together 3 1/2 cups of the flour, remaining 1/2 cup granulated sugar, cardamom, allspice and salt in a large bowl.

Stir in lemon zest, then make a well in the middle of the flour mixture.

Pour yeast mixture, 1/2 cup milk, and egg yolks into well and stir slowly with a wooden spoon to combine well.(Alternately, use a standing mixer with a dough hook attachment to mix ingredients.)

When mixture is smooth, beat in 8 tablespoons of the butter about 1 tablespoon at a time.

Continue to beat 2 minutes more, or until dough can be formed into a medium-soft ball.

If using a standing mixer with a hook attachment, continue to knead dough in mixer for 10 minutes on medium speed.

Alternately, transfer dough to a lightly floured surface and knead, adding up to 1 cup more flour about 1 tablespoon at a time as needed so that dough is shiny, elastic and no longer sticky, about 5 minutes.

Using a pastry brush, coat the inside of a large bowl evenly with remaining 1 tablespoon butter.

Place dough ball in bowl and turn to coat with butter.

Cover bowl and place in a warm spot for about 1 1/2 hours, or until the dough doubles in volume.

Remove dough from bowl and place on lightly floured surface.

Using your fist, punch dough down with a heavy blow.

Sprinkle cinnamon over the top, then pat and form dough into a long rope.

Pinch ends together to form a large circle. Cover dough with towel and set in a warm spot for 45 minutes, or until doubled in volume again.

Preheat the oven to 375°F.

Beat the whole egg and remaining 1 tablespoon of milk together in a small bowl to make an egg wash.

Brush top and sides of dough ring with egg wash, then bake on a baking sheet on middle rack of oven for 25 to 35 minutes, or until golden brown and cooked through.

Place cake on wire rack to cool, then hide a trinket in the cake by poking it up through the bottom.

Combine powdered sugar, lemon juice and 3 tablespoons water in a bowl and whisk until smooth. If icing is too stiff, add more water until spreadable.

Divide icing among three small bowls and color each separately with drops of green, purple and yellow food coloring.

Spread icing over top of cake in alternate colors, making about 2 sections for each color. Cut cake into slices and serve.