1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 to 4 1/2 cups unsifted flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened plus 2 tablespoons more
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll

1. Pour the warm water into a small shallow bowl, sprinkle the yeast and 2 teaspoons sugar into the bowl. Allow the yeast and sugar to rest for three minutes and then mix thoroughly with a spoon. Set the bowl in a warm place for ten minutes, until the yeast bubbles up and mixture almost doubles in volume.

2. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt. Sift into a large mixing bowl. Stir in lemon zest. Make a hole in the center of the flour and pour in the yeast mixture and milk. Add the egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When it is smooth, beat in 8 tablespoons butter (one tablespoon at a time) and continue to beat for 2 minutes, until the dough can be formed into a soft ball.

3. Place the ball of dough onto a lightly floured surface and knead like bread. While kneading, sprinkle UP TO 1 cup more of flour (1 teaspoon at a time) over the dough. When the dough is no longer sticky, knead 10 more minutes until shiny and elastic.

4. Using a pastry brush, coat the inside of a large bowl with one tablespoon of softened butter. Place the dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a kitchen towel and place in a warm spot for 1 1/2 hours, until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.

5. Remove the dough from the bowl and place on a lightly floured surface. Using your fist punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake the dough into a cylinder. Twist dough to form a curled cylinder and loop the cylinder onto a buttered baking sheet. Pinch the ends together to complete the circle. Cover the dough with a towel and set it in a warm spot for 45 minutes, until the dough has doubled in volume. Pre-heat oven to 375 degrees.

6. Brush the top and sides of the cake with the egg wash and bake on the middle rack of the oven for 25 - 35 minutes until golden brown. Place cake on wire rack to cool. Hide the plastic baby in the cake at this time. We cut a hole in the bottom, hollowed it out, put the baby in it and resealed it. LET THE CAKE COOL COMPLETELY BEFORE YOU ICE IT.

colored sugars

green, purple and yellow food coloring paste
12 tablespoons sugar

1. Place 4 tablespoons of sugar in each of 3 bowls.

2. Put a small bit of food coloring on the palm of your hand. Over wax paper, take two tablespoons of sugar and begin to mix between yourpalms. Slowly add the remaining sugar until it is evenly colored.

3. Make sure your wash your hands before mixing the next color.

4. After all three colors have been mixed set them aside.

icing

3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water

1. Combine the sugar, lemon juice and 3 tablespoons of water until smooth. If the icing is too thick add more water 1 tablespoon at a time until you have a thick but pourable liquid.

2. Pour the icing over the top of the cake. IMMEDIATELY sprinkle the colored sugars in large bands over the top of the cake.

3. Serve cake in 2" to 3" pieces.