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1
Scald the milk, then remove from heat and stir in the butter. Cool the mixture until it reaches room temperature.
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2
In a large bowl, dissolve the yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, approximately 10 minutes.
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3
When the yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir the remaining white sugar, salt, and nutmeg. Beat the flour in, adding 1 cup at a time.
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4
Once the dough has formed, put it on a lightly floured surface and kneed until smooth and elastic, approximately 8 to 10 minutes.
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5
Lightly oil a large bowl. Put the dough in the bowl and turn it to coat the dough with oil. Cover the dough with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, approximately 2 hours. Once the dough has risen, punch it down and divide it in half.
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6
Preheat oven to 375 degrees Fahrenheit. Grease 2 cookie sheets, or line them with parchment paper.
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7
Make the filling: combine brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour, and 1/2 cup raisins. Pour the 1/2 cup of melted butter over the mixture and mix until crumbly.
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8
Roll out the dough halves into large rectangles (approximately 10 x 6 inches). Sprinkle the filling over the dough and roll the dough up like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form two oval shaped rings. Put each dough ring on a prepared cookie sheet. Use scissors to make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm place until doubled in size, approximately 45 minutes.
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9
Bake the rings in the preheated oven for 30 minutes. Remove cakes from oven and press a plastic baby doll into the bottom of each cake.
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10
Mix the confectioners sugar with 1 to 2 tablespoons of water and frost the cakes while warm. Decorate with green, yellow, and purple colored sugars.
