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 t
-sp milk
1 Dime, dried bean or miniatur
– 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.
Yields
1