Preheat the oven 350 degrees F. Combine the yeast, sugar, and butter
in the bowl of an electric mixer
fitted with a dough hook. Add the milk. With the mixer on low speed,
beat the mixture for about 4
minutes to dissolve the yeast. If the yeast mixture doesn't begin to
foam after a few minutes, it means
it's not active and will have to be replaced. In a separate large mixing
bowl, combine the flour, salt,
nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix
on low speed until it lightly comes
together, then increase the speed to medium and beat until the mixture
pulls away from the sides of the
bowl, forms a ball, and climbs slightly up the dough hook. Remove the
dough from the bowl. Coat the
dough with the remaining teaspoon vegetable oil. Return the dough to
the bowl and turn it to oil all sides.
Cover the bowl with plastic wrap, set in a warm, draft-free place,
and let rise until doubled in size, about
2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2
cup powdered sugar. Mix well.
In another small bowl, combine the remaining powdered sugar, lemon
juice and milk. Mix well and set
aside. Turn the dough out onto a floured surface. Roll the dough out
30 inches long and 6 inches in
diameter. Spread the cream cheese filling across the center of the
dough. Bring the two long edges
together and seal all sides completely. Using your hands shape the
dough into a long cylinder and place
on a greased baking sheet, seam side down. Shape the dough into a ring.
Place a well-greased 2 pound
coffee can or shortening can in the center of the ring to maintain
the shape during baking. Press the
baby into the ring from the bottom so that it is completely hidden
by the dough. Cover the ring with a
towel and place in a warm, draft free place. Let the dough rise for
about 45 minutes or until the dough
doubles in size. With a sharp knife, make several slits around the
top of the ring. Place in the oven and
bake for 30 minutes, or until golden brown. After baking remove the
coffee can immediately. Allow the
cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake
with sprinkles, alternating colors.
Cut the cake into individual pieces and serve.
Yield: 12 servings
Return to The Bakery