Vegan King Cake

1 cup bread or pastry flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup (four tablespoons) non-dairy butter
1/4 cup unsweetened non-dairy milk
1/4 cup tepid water
1/2 cup non-dairy yogurt
1 tablespoon powdered egg substitute (I use Bob's Red Mill)
2 teaspoons organic orange zest
1 1/2 cups unbleached white flour
1 t0 1-1/2 cups powdered sugar and more non-dairy milk for glaze
colored sugar - purple, green, and yellow

Filling:
granulated sugar, cinnamon, cinnamon-flavored or plain agave

In the bowl of a stand mixer with a dough hook, combine the bread flour, yeast, salt, and granulated sugar.

Microwave the non-dairy butter and milk for about 60 seconds, until the butter is almost melted. Remove from heat and add the warm water.

Add the warm liquid to the bread flour and mix to combine. Add the yogurt, egg substitute and zest and continue to mix until well blended.

Add in 1/2 cup of white flour and mix to combine. Continue to add the white flour in 1/2 cup increments until the dough is soft and firm, but still a bit tacky.

Knead for five minutes, until the dough is smooth and elastic (it will be slightly tacky to the touch).

Gather the dough into a ball and let rise in a large bowl covered with a tea towel in a warm area, until doubled in size, about 2 hours. Once the dough has risen, punch it down, preheat the oven to 350F.

Lightly flour your counter and roll the dough out into a long rectangle about 26"X20" (keep the wide end facing you). The dough should be about 1/4" thin.

Once the dough is rolled out, it's time to fill it. We usually spread a layer of cinnamon flavored agave and then top with granulated sugar mixed with ground cinnamon.

Starting at the bottom edge, carefully roll up the dough, swiss roll style. Don't forget to hide a tiny plastic baby in the cake somewhere. Pinch the seam really well, and connect the ends to form an elliptical ring. The sides will need to be pinched extremely well too, because they often leak.

Carefully transfer the dough ring to a parchment covered cookie sheet and bake until brown about 35-45 minutes.

Let cool ten minutes and then transfer to a wire rack to cool more.

While the dough cools, make the sugar glaze. Sift the sugar in a bowl, and add just a tiny bit of milk - teaspoon by teaspoon - until it's a thick but pourable consistency. Pour over the mostly cooled cake and decorate with purple, gold and green sugar.