• 3 3/4 cups all-purpose flour
• 2 1/4 teaspoons dry active yeast
• 1 cup warm milk
• 1 teaspoon sea salt
• 2 eggs, room temperature
• 6 tablespoons salted butter, softened
• Cinnamon Filling
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 5 tablespoons salted butter, softened
• Icing
• 1 cup powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla bean paste
• Decorations
• dark green purple and yellow sugars
• miniature plastic babies and coins

Prepare dough. Mix 2 1⁄2 cups fl our and yeast in mixing

bowl, using the paddle attachment, on low for about

30 seconds.

Heat milk, sugar, and salt in a small saucepan over medium

heat until sugar is dissolved and milk is close to 110°F.

With mixer on low, pour in liquids and mix until incorporated.

Add eggs one at a time. Continue mixing until a shaggy

dough forms.

Change over to the dough hook attachment. Mix in the

remaining 1 1⁄4 cup fl our a little at a time, adding more

or less fl our as needed to make a soft dough. Add the

softened butter, a piece at a time, kneading until each

piece of butter is absorbed. Knead for eight minutes on

low. The dough should completely clear the sides of the

bowl. Every couple of minutes, stop the machine, scrape

the dough off the hook, and then continue kneading.

Form dough into a ball and place in an oiled bowl. Turn

once so greased surface is on top. Cover bowl with plastic

wrap and refrigerate for 1 hour.

Prepare the cinnamon fi lling by combining the brown

sugar, cinnamon and butter.

Roll the chilled dough into a 10X20 inch rectangle. Spread

the fi lling on half of the long side of the dough. Fold the

dough in half, covering the fi lling. Pat dough down fi rmly

so the dough will stick together.

Cut dough into three long strips lengthwise. Press the

tops of the strips together and braid the strips. Press the

ends together at the bottom. Gently stretch the braid so

that it measures 20 inches again. Shape it into a circle/

oval and press the edges together. You can also roll the

dough tightly without braiding into a tube and form into

a circle. Transfer the ring to a parchment-lined or greased

baking sheet. Cover the dough with plastic wrap and let

it rise until doubled, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the cake until it is golden brown, 25–35 minutes.

(It should feel fi rm to the touch, and have an internal

temperature of about 190°F) Remove from oven and

let cool 10 minutes on baking sheet. Place it on a cooling

rack to cool completely before icing. It will be easier to

move if you allow it to cool on the pan.

Icing: In a small bowl, mix powdered sugar, milk and vanilla

until smooth. Pipe icing over top of the cake. Immediately

sprinkle on colored sugar, alternating between the three traditional colors.