Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1/2 c. warm water (110-115 degrees)
3/4 c. sugar, divided
1/2 c. butter, softened
1/2 c. warm 2% milk (110-115 degrees)
2 egg yolks
1 1/4 tsp. salt
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
3 1/4-3 3/4 c. all-purpose flour
1 tsp. ground cinnamon
1 egg, beaten
GLAZE:
1 1/2 c. confectioners' sugar
2 tsp. lemon juice
2-3 Tbsp. water
Green, purple and yellow sugars
Directions:
In a large bowl, dissolve yeast in warm water. Add 1/2 c. sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
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