-
1
Pour the warm water into a large measuring cup and stir in sugar until dissolved.
-
2
Add the yeast to the sugar/water combination, stir well, and set aside in a warm place for 10-15 minutes.
-
3
In your mixer's bowl, sift together 3-1/2 cups, 1/2 cup of sugar, nutmeg, salt and cinnamon.
-
4
Form a hole at the center of the mixture and pour in yeast mixture, milk, vanilla extract and egg yolks.
-
5
Mix all ingredients together using the dough hook of your mixer on low speed, turning the speed up a notch or two once fully incorporated.
-
6
When mixture is smooth, beat in 8 tablespoons of margarine, 1 tablespoon at a time.
-
7
Continue to beat mixture for 2 minutes.
-
8
While continuing to mix your dough, add 1 cup of flour 1 tablespoon at a time.
-
9
Continue to kneed for 10 minutes once all the flour is added.
-
10
Melt remaining 2 tablespoons of margarine and pour half into a large metal bowl.
-
11
Using a pastry brush, coat the inside of the bowl evenly.
-
12
Place the dough ball in the buttered bowl and coat with the remaining tablespoon of melted margarine.
-
13
Cover the bowl with a kitchen towel and place in a warm, draft-free spot for about 1-1/2 hours, or until the dough doubles in volume.
-
14
At this time, wash your mixing bowl as you will need it again.
-
15
Cover a baking sheet with a piece of parchment paper and set aside.
-
16
Remove dough from bowl and place on a lightly floured surface.
-
17
Using your fist, punch dough down.
-
18
Then sprinkle the addition 2 teaspoons of cinnamon evenly over the top and shape dough into a cylinder.
-
19
Place the dough on the parchment paper and fold the cylinder over upon itself, forming a circle, pinching together the ends.
-
20
At this time, make sure the cake is more or less even in thickness all around (so the cake bakes evenly).
-
21
Cover the dough with a kitchen towel and set in a warm, draft-free spot for 45 minutes or until the dough doubles in volume.
-
22
Pre-heat oven to 375 degrees.
-
23
(Please be sure that it actually is 375 degrees, as this is the biggest cause of baking errors.
-
24
Also, I recommend using 2 pizza stones in your oven, one below the rack you are cooking on and one near the top of the oven.
-
25
The two pizza stones will hold the temperature of your oven steady.
-
26
).
-
27
Mix together the egg and one tablespoon of water and brush onto the cake.
-
28
Bake for 25 to 35 minutes, or until golden brown.
-
29
Once done, lift cake and parchment paper onto a wire rack and let cool completely.
-
30
In your mixing bowl, combine cream cheese and 4 tablespoons margarine and beat well with wire beater.
-
31
Turn off mixer and add sugar and vanilla.
-
32
Beat together mixture, starting slowly and scraping down the sides of the bowl multiple times.
-
33
Spread frosting evenly onto cake.
-
34
Cut into 2 to 3 inch sections and serve.
-
35
Note: Cream cheese frosting can be doubled if you so desire.
