Mardi Gras King Cake

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Recipe's preparation

For the brioche:





1. Put
   orange skin and sugar in bowl. Mill 10 sec at speed 8.
2. Add the milk to the bowl, sprinkle the yeast on top.
3. Add the salt to the milk mixture and mix on speed 1 to combine.
   Add the egg yolks, bourbon, orange juice, and almond extract. Add the flour and
   nutmeg mix at speed 5 until the dough is moistened throughout and starts to
   come together.
4. Knead (interval speed) until the dough pulls away from the sides
   of the bowl, forms a ball, and is smooth and elastic, about 3 minutes.
5. Continue to knead while adding the butter via the MC hole, piece
   by piece, letting each fully incorporate before adding the next. Leave the
   dough in the bowl. Let sit in a warm area until doubled in size, about 1 hour.
6. When the dough has doubled in size, knead for 30 sec then drop
   from bowl into an oiled bowl or wrap in a Thermomat. Let rise until doubled in
   size again, about 1 hour. (Alternatively, you can place it in the refrigerator
   overnight to rise, about 12 to 16 hours. Be sure to let it sit at room
   temperature for 10 to 15 minutes before rolling.)















For the
filling:





1. Place the nuts in the bowl, pulse until coarsely chopped, about 3
   x 1 sec pulses. Add the sugar, nutmeg, cinnamon, salt, and butter and pulse
   until you have a coarse meal, about 2 more pulses.





To
assemble:





1. Line a baking sheet with baking paper and set aside. Roll the
   dough into a 70-by-20 cm rectangle. Leaving a 2 cm perimeter at the top and
   bottom (the short sides), spread the filling out along the whole length of the
   dough.
2. Whisk together the egg yolk and milk until evenly combined. Brush
   the exposed perimeter of the dough with the egg wash, fold the long sides of the
   dough over the filling to form a long cylinder, and pinch the edge to seal.
   Place the cake seam side down on the baking sheet, form into a ring, and pinch
   the ends of the dough together to form a circle with about a 7 cm hole in the
   middle. As needed, press on the circle so that the filling is evenly
   distributed within the dough.
3. Cover the cake loosely with a damp towel and set aside to rise
   until doubled in volume, about 1 hour. Meanwhile, heat the oven to 180°C and
   arrange a rack in the middle.
4. Just before baking, brush the remaining egg wash on the surface of
   the cake. Place in the oven and bake until the cake has puffed up, the crust is
   golden, and the underside is golden brown, about 30 minutes. Remove to a wire
   rack and let cool at least 1 hour.











For the
decoration:





1. Stir together the sugar, bourbon, and orange juice until evenly
   combined. Brush the cake with icing and immediately decorate with sanding
   sugar.