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1
Scald milk remove from heat and stir in butter. Allow to cool to room temperature.
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2
In a large mixing bowl dissolve yeast in water and 1tbsp of sugar for ten minutes.
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3
Add cooled milk to yeast mixture along with remaining sugar, salt and nutmeg. Whisk in eggs.
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4
Add flour 1 cup at a time until dough pulls away from the side of the bowl.
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5
Turn out dough onto lightly floured surface. Knead 8-10 minutes.
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6
Place dough in a well oiled bowl, turn to coat dough. Set in a warm area to rise for two hours.
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7
Punch down dough and divide in half. Roll each half into a square 10 inches by 16 inches.
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8
Combine filling ingriedients and put half on each piece of dough. Roll up jelly roll style bring ends together to form 2 oval shaped rings.
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9
Place rings on cookie sheets covered by parchment paper.
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10
With scissors cut 1/3 of the way threw dough at one inch intervals.
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11
Place pans in warm area to rise again for 45 minutes.
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12
Pre-heat oven to 350, bake for 30 minutes rotating pans half way threw.
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13
Cool on cookie racks for ten minutes. Prepare frosting and drizzle over cakes. sprinkle green, yellow and purple sugar in stripes over the top.
