For the dough:
Warm water, 1/2 cup
Yeast, 2 envelopes
Flour (sifted), 6 cups
Sugar, 1/2 cup
Grated nutmeg, 1/2 tsp
Salt, 2 tsp
Grated lemon zest, 1 tsp
Lukewarm milk, 1/2 cup
Egg yolks, 4
Butter (softened), 1/2 cup
Tiny doll or coin (optional)
For the icing:
Confectioner's sugar, 3 cups
Lemon juice, 1/4 cup
Water, 3 to 5 tbsp
For the sugar topping:
Food coloring purple, green and yellow
Sugar, 3/4 cup
For the cinnamon sugar:
Sugar, 1 cup
Ground cinnamon, 4 tsp
For the egg wash:
Egg yolk, 2
Milk, 2 tbps
In a bowl combine the flour, yeast, sugar, nutmeg and the salt. Stir in the lemon zest.
Mix the water with the milk and the butter, heat it up without boiling. Slowly add it to the flour mixture.
Add the eggs and the egg yolks to the mixture, continue kneading until the dough is uniform.
The dough must be very smooth and elastic, a little sticky but never stiff.
Place the dough in a bowl and cover it with kitchen foil. Let it rise for 2 hours.
Punch the dough. Divide the dough first in half, then divide one half again into two pieces and the other half into three pieces.
Roll out each piece to a rectangle shape, brush it with butter and sprinkle the cinnamon sugar.
Roll up each rectangle and pinch the ends together.
At this point you should have 3 cylinders.
Twist the cylinders together into a circle.
Cover each circle with the egg wash and then with kitchen foil. Let it rise for 45 minutes.
In the meanwhile preheat the oven at 180°C and bake the loaf for 25 to 30 minutes or until golden brown.
Place the loaf onto a wire rack and let it cool down.
Combine the confectioner's sugar, lemon juice and the water in a bowl. Stir until smooth, it should be thin enough to run slowly down the sides of the loaves.
Spread the icing over the top and let it run down the sides.
Sprinkle with the colored sugars over the icing immediately froming a row of purple, yellow and green on both sides of the ring.