Time 3h35m Yield 10-12 serving(s) Number Of Ingredients 22 Steps:
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 ten minutes or until yeast bubbles up and mixture almost doubles up 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 ball. Place ball of dough on a lightly floured surface and knead like bread. During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled 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 1-½ 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 you fist, punch dough down with a heavy blow. 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 until the circle of dough doubles in volume. Pre-heat oven to 375 degrees. 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, at this time, you can"hide" the plastic baby in the cake. 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 two colors. Place aside. Icing——————. Combine 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 two rows of green, purple and yellow. Cake is served in 2"- 3" pieces.
Time 1h5m Yield 1 cake (12 pieces). Number Of Ingredients 17 Steps:
In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon zest, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners’ sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
Time 4h30m Yield 16 Number Of Ingredients 17 Steps:
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.
Time 2h31m Yield 2 cakes Number Of Ingredients 18 Steps:
Cook the first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts; set aside and cool mixture to 100-110°. Stir the yeast, ½ cup warm water, and 1 tablespoons sugar in a 1 cup glass measuring cup; let mixture stand 5 minutes. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth. Decrease speed to low, and gradually add enough remaining flour (4-4 ½ cups) until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk. Punch down dough, and divide in half. Roll each portion into a 22x12 inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir ½ cup sugar and cinnamon together; sprinkle evenly over butter on each rectangle. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place 1 dough roll seam side down, on a lightly greased baking sheet; bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll. Cover and let rise in a warm place free from drafts, 20-30 minutes or until doubled in bulk. Bake in a 375° oven for 14-16 minutes or until golden. Make glaze: stir together the first 4 glaze ingredients; stir in 2 tablespoons milk, adding more milk, 1 teaspoon at a time, until spreading consistency. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes, sprinkle with colored sugars, alternating colors and forming bands; let cool completely.
