Cake

1 stick plus 1T butter
2/3 cup milk
2 teaspoon salt
2 package dry yeast
1/3 cup warm water
4 eggs
1 tablespoon grated lemonrind
6 cups flour

In a saucepan melt one stick of butter milk 1/3 cup sugar and salt. Cool to warm.
In a large mixing bowl combine two tablespoon sugar yeast and warm water. Let stand
until foaming about five to ten minutes. Beat aid into yeast then milk mixture and
lemonrind.
Stir in flour 1/2 cup at a time reserving 1 cup to flour kneading surface. Knead dough
until smooth about five to ten minutes.
Placed in a large mixing bowl greased with 1 tablespoon butter turning dough once to
grease top cover and let rise in a warm place until double about 1 1/2 to 2 hours one.

FILLING

1/2 cup dark brown sugar packed
3/4 cup sugar
1 tablespoon cinnamon
1 stick butter melted
1/2 cup pecans
mix sugars and cinnamon set aside
Or for filling you can use can pie filling

When dough has doubled punch down and divide in half. On a floured surface roll half
of the dough until a rectangle 30X15 brush with half of the melted butter and cut into
three length wise strips sprinkle half of sugar mixture on strips leaving a 1-inch
length wise strip free for folding over and sealing . Braid the three strips and make
a circle and cover let rise until doubled one hour bake at 350 for twenty minutes.

If you want to make one large King cake did not divided dough. Just roll out into a
large rectangle brush with melted butter sprinkle one sugar mixture and fold over
sealing the cake. When I make one large King cake I do not braid it.

TOPPING

1 1/2 cup powdered sugar
drop of vanilla
drop of melted butter
an a little water

Mix 1st three ingredients the add the water and little at a time you don't want the icing to thin

Colored sugar you can buy Purple Green and Yellow or make your on with food color
and sugar and a drop of water make this when the dough is rising it will need to dry some
for you can sprinkle it on the cake.