Ingredients

2 (.25 oz.) packages active dry yeast
1/2 C. white sugar
1 C. warm milk (110 degrees F/45 degrees C)
1/2 C. butter, melted
5 egg yolks
4 C. all-purpose flour
2 tsp. salt
1 tsp. ground nutmeg
1 tsp. grated lemon zest
tiny (1") plastic baby doll
Filling:
1 (8 oz.) package cream cheese
1/2 C. confectioners' sugar
Glaze:
2 C. confectioners' sugar
1/4 C. lemon juice
2 Tbs. milk
1 Tbs. multicolored candy sprinkles

Directions

Preheat oven to 350 degrees. In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 C. confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll it out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands, shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring, and press the baby doll into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to help it maintain its shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.

Makes 1 ring shaped loaf.