New Orleans king cake

Step 1: Mix the ¾ cup milk, ¼ oz instant dried yeast, 2 ⅛ oz sugar, 2 eggs, 2 ⅞ oz butter, ¼ tsp grated nutmeg, 1 tsp lemon zest and 1 tsp salt, then add the 16 oz plain flour and knead for 10 minutes until smooth and elastic. The dough is soft.

Step 2: Cover and rise in a warm place for 1½ hours, until doubled.

Step 3: Beat the 2 ⅛ oz butter, 3 ½ oz soft brown sugar and 1 tbsp ground cinnamon together. Roll the dough into a 30 × 50 cm rectangle, spread with the filling and roll up from the long side.

Step 4: Cut the roll in half lengthways, twist the two strands together with the cut sides up, and bring the ends together into a ring on a lined tray. Cover and rise 45 minutes until puffy. Heat the oven to 350°F (325°F fan).

Step 5: Bake for 25–30 minutes until golden brown and the base sounds hollow when tapped. A common mistake is underbaking, which leaves the inside of the twist doughy. Cool completely, then push the 1 dried bean or small trinket in from underneath.

Step 6: Mix the 7 oz icing sugar and 3 tbsp milk to a thick glaze and spoon over the ring. While wet, sprinkle bands of the 6 tbsp purple, green and yellow coloured sugar in purple, green and gold.