Ingredients

The following ingredients have 4 Servings
  • 1/2 cup warm water
  • 2 envelopes quick rise active dry yeast
  • 5 cups Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/2 cup lukewarm milk
  • 3 eggs, beaten slightly
  • 4 egg yolks, beaten slightly
  • 1/2 cup plus 2 tablespoons butter, softened
  • Plastic baby figurine
  • 1/2 cup powdered sugar
  • 3 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • Purple, yellow, and green decorating sugars

Instruction

  • In small bowl, sprinkle yeast over warm water to dissolve. Set aside.
  • Combine flour, sugar, nutmeg and salt in a large mixing bowl of stand mixer. Stir in lemon and orange peel. Make a well in the center and add yeast mixture, milk, beaten eggs and beaten egg yolks. Gradually fold together. Add 1/2 cup of the butter and beat using dough hook of a stand mixer on Low speed until dough forms ball.
  • Place ball on floured board and knead until smooth and elastic, adding flour if necessary. Butter the inside of a large bowl with 1 tablespoon of the butter. Place dough in bowl and turn to coat the entire surface with butter. Cover and set aside for 45 minutes, or until doubled in size.
  • Heat oven to 375°F. Brush a large baking sheet with remaining butter. Return dough to lightly floured surface, knead several times. Shape into 14 inch long roll. Place on baking sheet and form from a ring, pinching ends together.
  • Bake for 25 to 30 minutes, or until golden brown. Cool cake on a wire rack.
  • For the glaze, combine the powdered sugar, milk and vanilla in a small bowl. Stir until smooth. Once cake has cooled, drizzle icing on top using a fork. Top with colored sugars and plastic baby, if desired. Serve.