1 stick butter, cut into slices and softened, plus 2 tablespoons more softened butter
1 egg, slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 (1-inch) plastic baby doll
Green, purple, and yellow paste
12 tablespoons sugar
3 cups confectioners' sugar
1/4 cup lemon juice
3 to 6 tablespoons water
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons
sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly.
Set bowl in a warm place for 10 minutes, or until yeast bubbles up and mixture almost
doubles in volume.
Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into
a large mixing bowl.
Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast
mixture and milk.
Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into
the yeast/milk mixture.
When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time)
and continue to beat 2 minutes, or until dough can be formed into a medium-soft
Place ball of dough on a lightly floured surface and knead like bread. While
kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough.
When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon
softened butter. Place dough ball in the bowl and rotate until the entire surface
is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free
spot for about 1 1/2 hours, or until the dough doubles in volume.
Using a pastry brush, coat a large baking sheet with one tablespoon of butter
and set aside.
Remove dough from bowl and place on lightly floured surface. Using your fist,
punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough
into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the
buttered baking sheet. Pinch the ends together to complete the circle. Cover dough
with towel and set it in draft-free spot for 45 minutes, or until the circle of
dough doubles in volume.
Heat oven to 375 degrees F.
Brush top and sides of cake with egg wash and bake on middle rack of oven for
25 to 35 minutes until golden brown.
Place cake on wire rack to cool. If desired, you can hide the plastic baby in
the cake at this time.
Colored Sugars: Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons
sugar over the paste and rub together quickly. Place this mixture on wax paper and
wash hands to remove color. Repeat process for other 2 colors. Place aside.
Icing: Combine confectioners' sugar, lemon juice and 3 tablespoons water
until smooth. If icing is too stiff, add more water until spreadable.
Spread icing over top of cake. Immediately sprinkle the colored sugars in individual
rows consisting of about 2 rows of green, purple and yellow.