1/2 c Water; warm (105-115 degree)
2 Pkgs active dry yeast
3 1/2 c Flour (to 4 1/2 cups)
1/2 c Sugar
1/2 ts Nutmeg; freshly grated
2 ts Salt
1 ts Lemon rind; grated
1/2 c Water; lukewarm
3 Eggs
4 Egg yolks
1/2 c Butter; softened
1 Egg, lightly beaten with 1
-tsp milk
1 Dime, dried bean or
-minature doll
3 c Confectioners sugar
1/4 c Lemon juice; strained
3 ts Water or more
Green, purple and yellow sug
-rs*
Soften yeast in water. Combine flour, sugar, nutmeg,
salt and lemon rind in a large bowl. Make a well in
center. Add yeast mixture, milk, eggs, egg yolks and
combine completely. Beat in butter until dough forms a
ball. Place on floured board; incorporate more flour
if necessary. Knead until smooth and elastic. Stir
dough in well buttered bowl and turn so all surfaces
are buttered. Cover with a towel and let rise 1 1/2
hours or until doubled in bulk. Brush baking sheet in
butter. Punch down on lightly floured board. Knead,
then pat into a 14″ cylinder. Place on baking sheet
and form into a large ring. Press trinket into dough
so that it is hidden. Set aside, covered with a towel,
to rise 1 to 1 1/2 hours. Before baking, brush top
with the egg milk mixture. Bake in a preheated 375
degree oven for 25 to 30 minutes, or until golden
brown. Cool on wire rack. Beat icing ingredients until
smooth. Spread over top of cake, letting drip down
sides. Immediately sprinkle sugars over icing in 2″
wide strips of purple, green and yellow stripes.
*Colored sugar is sold in baking supply houses. If you
can’t find it, tint icing with food coloring.
From
Yields
1 Servings