Mardi Gras King Cake

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup warm milk (110u0b0 to 115u0b0)
• 1/3 cup shortening
• 1/3 cup sugar
• 1 teaspoon salt
• 1 large egg
• 4 to 4-1/2 cups all-purpose flour
• 2 cans (12-1/2 ounces each) almond cake and pastry filling
• 3 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 to 4 tablespoons water
• Purple, green and gold colored sugar

1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased
4. ; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.

active dry yeast, warm water, warm milk, shortening, sugar, salt, egg, flour, cake, sugar, vanilla, water, purple

Taken from www.tasteofhome.com/recipes/mardi-gras-king-cake/ (may not work)