In a large mixing bowl or bowl of a stand mixer fitted with a which attachment, combine 1 package of dry active yeast, 1 tablespoon of sugar and warm water. Take care that water is not too hot or it will kill the yeast and prevent it from blooming. Allow to set until frothy and fragrant, approximately 10-15 minutes.

Whisk in scalded milk and egg. When combined add remaining sugar, nutmeg and salt, whisk again.

Change attachment to the bread hook (or beaters). Combine flour into wet mixture 1/2 cup at a time. Dough should start to pull away from the sides, if not, add small (1-2 teaspoons) of flour until it does.

Knead dough on low-medium speed (or with your hands on a floured surface) for 10 minutes.

Lightly grease a large mixing bowl, turning dough over once to evenly oil and prevent from drying. Dampen a tea towel, cover and set in a draft free place. Allow to rise until doubled in size, approximately 2 hours.

Meanwhile, in a small bowl, combine all filling ingredients and toss until uniformly damp from melted butter.

Turn dough on a lightly floured surface and using a rolling pin, create a rectangle about 18x8 inches. Cut in half length wise with a knife.

Spread filling mixture evenly over both sections of dough, leaving a 1/2 inch at each edge.

Roll, lengthwise and jelly roll style, into a rope. Carefully, twist together the two ropes and form into a circle, pinch the two ends together to make a wreath.

Carefully transfer to a parchment paper lined baking sheet. Cover with damp tea towel and allow to rise for 45 minutes to 1 hour.

Preheat oven to 375 degrees. Bake, uncovered, for 30 minutes. King Cake should be lightly browned.