Mardi Gras King Cake

In the bowl of a stand mixer, combine milk, sugar and yeast. Whisk until yeast is dissolved and let sit until foamy, about 5 minutes.

Whisk in the butter, egg yolks and lemon juice.

Add half the flour, cinnamon and nutmeg and mix, using a dough hook attachment, Once ingredients are mixed, add in the rest of the flour in two batches, mixing between additions. Knead by hand or using the dough hook on medium for about 10 minutes, or until dough is smooth and elastic.

Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours.

Once dough is risen, punch down and divide into 3 equal pieces. Roll each piece into a long rope, about 20-24 inches long. Braid the ropes together and form into a circle, pinching the seam closed. Carefully transfer the circle to a baking stone or parchment paper-lined baking sheet.

Cover with lightly greased plastic wrap and let rise about 30 minutes.

Preheat oven to 375°F. Once cake is risen, bake for about 30 minutes or until golden brown. Remove from oven and transfer carefully to a cooling rack to cool completely.

Meanwhile, make the glaze: In a medium bowl, whisk together powdered sugar, lemon juice and water. Divide the glaze into three small mixing bowls. Dye one bowl's glaze yellow, another green and another purple (a combo of red and blue).

Once cake is completely cooled, drizzle glaze onto the cake, alternating colors. Sprinkle poppyseeds on top, if desired. Take King Cake baby or a pecan half and tuck into the underside of the cake. Whoever gets the baby in his or her slice has to make the next cake!