Mardi Gras King Cake

Scald the milk, remove it from heat and stir in 1/4 cup of butter. Allow the mixture to cool. In a large bowl, dissolve the yeast in the warm water with 1 tablespoon of the white sugar. Leave to stand for 10 minutes until creamy.

As soon as the yeast mixture begins to bubble, add the cooled milk mixture. Whisk in the eggs. Add the remaining white sugar, salt and nutmeg. Incorporate the flour one cup at a time into the milk/egg mixture. Once the dough has pulled together, turn it out onto a lightly floured surface and knead for eight to ten minutes.

Lightly oil a large mixing bowl, add the dough and turn it to coat with oil. Cover with a damp cloth or plastic wrap and allow to rise until doubled in size, about 2 hours. Divide dough in half after it has risen.

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.

To make the filling: mix brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour, and 1/2 cup raisins. Mix 1/2 cup melted butter with the cinnamon mixture until crumbly.

Make large rectangles out of the dough halves (approximately 10x16 inches). Spread the filling evenly over the dough and roll up tightly each half like a jelly roll, starting at the wide side. Form two oval-shaped rings by joining the ends of the rolls. Lay each ring on a cookie sheet. Make cuts 1 inch apart, 1/3 through the rings with scissors. Let it rise until it has doubled in size, about 45 minutes.

Bake in the preheated oven for 30 minutes. Insert the baby Jesus doll into the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.