I have written about the feast of the three kings before when I made the French Kings' Cake. It was very nice but also very rich, so this time I'd like to make one which is more bread than cake. See here for an overview of kings' cakes from different countries.
The Spanish Rosca de Reyes and the Portuguese Bolo Rei both fall into this category, but it is the New Orleans version that takes my fancy. First of all because the King Cake has a complete season there - namely between Epiphany and Mardi Gras - and secondly because this connection is responsible for its Carnival colours, purple, gold and green.