INGREDIENTS
Cake1/2 cup warm water2 envelopes quick rise active dry yeast5 cups Gold Medal™ all-purpose flour1/2 cup sugar1/2 teaspoon freshly grated nutmeg2 teaspoons salt1 teaspoon grated lemon peel1 teaspoon grated orange peel1/2 cup lukewarm milk3 eggs, beaten slightly4 egg yolks, beaten slightly1/2 cup plus 2 tablespoons butter, softenedPlastic baby figurine
Sugared Glaze1/2 cup powdered sugar3 teaspoons milk1/4 teaspoon vanilla extractPurple, yellow, and green decorating sugars
DIRECTIONS
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.
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