Recipes

In a large glass measuring cup or bowl, add 1/2 cup warm water and sprinkle with yeast and 2 tsp of sugar.

Let stand for 5 minutes and stir until well mixed.

Move to warm place and let sit for 10 minutes or until bubbly yeast has doubled in size.

In a large mixing bowl combine 3 1/2 cups flour, 1/2 cup sugar, nutmeg, cinnamon and salt and whisk well.

Stir in lemon zest.

Create a well in the middle of the flour mixture and gently pour in yeast mixture, warm milk and egg yolks.

Combine wet and dry ingredients until it forms a smooth dough.

Add 1/2 cup softened butter, one tablespoon at a time and combine well until it can be formed into a soft ball.

Turn dough onto a lightly floured surface.

Knead in up to another cup of flour a tablespoon at a time, until dough is smooth, shiny and elastic.

Coat the inside of a large mixing bowl with butter.

Place dough ball in bowl and turn to coat completely.

Cover the bowl with a towel and place in a warm, draft-free place for 1 1/2 hours; until dough has doubled in size.

Turn dough onto a lightly floured surface and punch down.

Form dough into a tube shape about 14 inches long.

Flatten dough tube and brush with softened butter.

Sprinkle with sugar & spice nut mixture, leaving at least a 1/2 inch of dough on the edges.

Pinch dough closed.

Tuck bean or ceramic baby into dough seam.

If you are using a plastic baby, tuck it in AFTER baking.

Place dough on a parchment paper lined cookie tray and form a circle with the dough.

Pinch edges to close circle.

Cover dough circle with a towel and place in a warm draft-free place for 45 minutes or until dough circle has doubled in size.

Whisk together egg & 1 Tbls of milk for egg wash.

Brush top and all sides of dough circle with egg wash.

Bake 375F for 20 - 25 minutes or until golden brown.

Allow cake to cool on wire rack until completely cooled.

To make the icing, whisk together confectioners sugar & lemon juice with enough water to make glaze.

When cake is completely cooled, drizzle glaze over the top of cake.

While glaze is still wet, sprinkle colored sugars in 2 - 3 inches sections around the cake.

Laissez Les Bon Temps Roule!!!!