Interesting, so of course, I had to look it up
Enjoy this traditional Mardi Gras yeast cake
Also known as Twelfth Night Cake, the brioche-style King Cake is prepared in New Orleans bakeries for the period between the Twelfth Night (January 6) and Ash Wednesday.
The tradition is thought to have begun with French settlers, continuing a custom dating back to 12th century France, when a similar cake was used to celebrate the coming of the three wise men bearing gifts twelve days after Christmas, calling it the feast of Epiphany, Twelfth Night, or King's Day.
Though the cakes are baked in many shapes now, they were originally round in shape to portray the circular route taken by the Kings to confuse King Herod who was trying to follow the wise men so he could kill the Christ child.
The cakes usually contain a bean, pea, or a figurine symbolizing the baby Jesus. In 1871 the tradition of choosing the queen of the Mardi Gras was determined by who drew the prize in the cake. It is definitely considered good luck to the person who gets the figure, and that person usually holds the next King Cake party.
The Rex Krewe, a Mardi Gras parade organization, chose the festival's symbolic colors, and since 1872 the colors have been used to tint the cake's icing. The colors of the King Cake are purple for justice, green for faith, and gold for power.
Mardi Gras King Cake
* 1 envelope active dry yeast
* 1/4 cup warm water, about 105 to 115 degrees
* 2 tablespoons milk, scalded and cooled
* 4 to 5 cups flour
* 8 ounces butter
* 3/4 cup sugar
* 1/4 teaspoon salt
* 4 eggs
* 2 teaspoons melted butter
* very small plastic doll, a large bean, or coin
* light corn syrup for topping
* granulated sugar colored with food coloring pastes: green, purple, and yellow
PREPARATION:
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast mixture and mix thoroughly. Gradually, add 2 1/2 cups flour to make a Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased baking sheet, connecting ends of the rope with a few drops of water to make a good seal.
Press the doll, bean, or coin into the dough from bottom. Cover dough ring with a damp cloth and let rise until double in volume, about 1 hour. Bake at 325° for 35 to 45 minutes or until lightly browned. Cool. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. If desired, freeze cake.