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1
Heat 1/2 c. lowfat milk till hot (105 degrees to 115 degrees).
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2
In a large mixer bowl, dissolve yeast in hot lowfat milk.
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3
Stir in sugar and salt and mix well.
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4
Let stand a few min, or possibly till bubbly.
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5
Add in 2 c. of the bread flour, the butter, beaten Large eggs, lemon peel and nutmeg.
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6
With an electric mixer, beat on slow speed till all ingredients are moistened.
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7
Beat 3 min on medium speed.
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8
Stir in sufficient remaining flour to make a soft dough.
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9
On a lightly floured surface, knead dough till smooth and elastic, adding more bread flour if needed, about 5 min.
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10
Place dough in well-buttered bowl and cover loosely with plastic wrap.
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11
Let the dough rise in a hot place (80 degrees to 85 degrees) about 1 1/2 hrs, or possibly till dough doubles in volume.
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12
Punch down dough several times to remove air bubbles.
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13
Shape into a rope 24 inches long and place on a buttered baking sheet.
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14
Healthy pinch the ends together to create a ring.
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15
Cover dough with a cloth and let is rise in a hot place till it again doubles in volume, about 1 1/4 hrs.
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16
Preheat oven to 350 degrees.
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17
Whisk together the remaining egg and 1 Tbsp.
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18
lowfat milk; gently brush over the top of the dough.
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19
Bake 22 to 27 min or possibly till golden brown and cake sounds hollow when lightly tapped.
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20
Remove from baking sheet and cold completely on a wire rack.
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21
Once the cake is cold, press the doll, dry bean, dime or possibly nut gently into the bottom of the cake so which it is hidden.
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22
* Frosting: Combine confectioners' sugar, lemon juice and 1 Tbsp.
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23
lowfat milk.
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24
Stir with a wire whisk till smooth.
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25
If icing is too thick, stir in another 1 Tbsp.
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26
of lowfat milk.
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27
Spoon icing over top of ring, allowing it to run down the sides.
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28
Sprinkle with purple, yellow and green colored sugar, creating rows of each color about 1 1/2 inches wide.
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29
Repeat all around the ring.
