Source: Paul Harsha
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
31/2 to 41/2 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 in slices and softened, plus 2 tablespoons more
8 ounces cream cheese
1/2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2 teaspoon sugar
1 tablespoon cinnamon
1 egg slightly beaten with a tablespoon of milk
1 small plastic baby
2.5 cups confectioners sugar
2-6 tablespoons milk
juice of one lemon (.25 cup)
1. 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 10 minutes until yeast bubbles up.
2. Combine 31/2 cups of flour, remaining sugar, nutmeg and salt and sift into a large mixing bowl.
3. 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, 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.
4. Place ball of dough on floured surface and knead, gradually adding up to 1 cup more of flour. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
5. 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 kitchen towel and allow dough to rise in a warm place for about 11/2 hours or until it doubles in volume.
6. Meanwhile, in a small bowl, combine the cream cheese, lemon, vanilla, and 1/2 cup powdered sugar. Mix well.
7. Combine sugar and cinnamon, set aside.
8. Coat a large baking sheet with one tablespoon of butter and set aside. After the first rising, place the dough on a floured surface and punch it down with a heavy blow.
9. Roll the dough out 30 inches long and 10 inches in diameter. Spread the cream cheese filling across the center of the dough, leaving an inch free at the far edge. Sprinkle with cinnamon and sugar mix.
10. Starting at one long edge, roll the dough to form one long cylinder. Bring the two long edges together and seal all sides completely. Place on the buttered baking sheet, seam side down. Shape the dough into a ring.
11. Cover the completed ring with a towel and allow it to rise for 45 minutes or until it doubles in volume.
12. After the second rising, preheat the oven to 375 degrees. Brush the top and sides of the cake with the egg and milk wash. With a knife, slash the top of the cake at even intervals.
13. Bake 25-35 minutes or until golden brown. Cool on a wire rack and hide the plastic baby in the cake.
14. Poured icing: Combine ingredients until smooth, adding more milk if it’s too thick. Spoon icing over top of cake.
15. Decorating: Immediately sprinkle on colored sugars, alternating between the three colors.
16. Serve in 2”-3” pieces.
- You can add a layer of raspberry jelly on top of the cream cheese.
- Microwaved Pilsbury lemon frosting (thinned with milk) also works for a poured frosting.