Maple Bacon King Cake

[nverland]

Maple Bacon King Cake
24 Servings

Brioche Dough:
4 eggs
½ cup warm water
3 ½ tablespoons powdered milk
3 ½ cups flour
¾ cup plus 2 tablespoons butter
1 teaspoon salt
2 tablespoons yeast
1 pound chopped bacon

Filling:
¼ cup butter
1 ½ cups brown sugar
1 tablespoon maple extract
1 beaten egg

Frosting:
2 cups powdered sugar
¼ cup softened butter
1 teaspoon maple extract
1/3-½ cup heavy cream

1 tiny plastic doll
Green, gold, and purple sanding sugar

Place the brioche dough ingredients in the bread machine in the order listed.
Turn the machine to the dough setting and turn on. Check during the first few minutes to make sure the ingredients are mixing properly and forming a soft ball. If the dough is too soft, add a little more flour; if it is too stiff, add a little more liquid.
When the cycle is finished, turn the dough onto a lightly floured surface.
Divide the dough in half and roll each half into a rectangle about 6" x 12".
Sprinkle half of the maple filling over each rectangle.
Meanwhile, while the dough is mixing, cook the bacon until very crisp; drain well; measure 1/3 cup of the bacon and set aside.
Sprinkle half of the remaining bacon evenly over the filling on each rectangle.
Roll each up into a tight cylinder, pinching the dough so it sticks and forms two long tubes; roll the tubes a little so they are about 18" long.
Twist them together, place on a parchment-lined baking sheet, and form into a round, using the beaten egg to seal the ends together.
Brush the entire loaf with beaten egg, and let rise until doubled in bulk, about 45 minutes.
Preheat oven to 350°.
Bake the loaf about 30 minutes, or until golden brown on top and cooked through. It’s okay if some of the filling leaks out; it can be taken off after cooling.
Cool thoroughly on a cooling rack.
Mix the frosting ingredients and frost the cooled cake.
Shove the plastic doll inside the loaf from the bottom; sprinkle with the reserved bacon, then purple, gold, and green sanding sugar.
Cut into slices to serve.