1. Pour 1/2 cup of warm water into a bowl and add yeast and 2 t of sugar. Allow to rest for 3 minutes and then mix thoroughly. Set bowl somewhere warm and allow mixture to double in size (about 10 minutes).

2. Sift together 3 1/2 c flour, 1/2 cup sugar, nutmeg and salt. Stir in lemon zest. Separate center of mixture to form a hole and pour yeast mixture and milk in middle.

3. Add egg yolks and using a wooden spoon, slowly combine wet and dry ingredients.

4. Once well mixed, beat in 8 T butter (1 at a time) and continue beating for 2 minutes.

5. Make a ball with the dough and place on a floured surface. Knead like bread. Sprinkle remaining cup of flour over dough and continue kneading until dough is no longer sticky. Knead 10 more minutes until elastic. (Come on, it's a good workout!)

6. Using a pastry brush, coat inside of large bowl with 1 T butter. Place dough in bowl and roll until dough is covered in butter. Cover with thick kitchen towel and place dough in warm spot for 1 - 2 hours. It should double in size.

7. Again, using pastry brush, coat baking sheet with 1 T butter. Punch dough down forcefully. Sprinkle with cinnamon. Pat and twist dough to form a cylinder. Loop cylinder (to form a circle) and place on baking sheet. Again, cover with towel and place in draft free area for 45 minutes or until it doubles in volume.

8. Preheat oven to 375 degrees. Make egg wash by mixing 1 egg with 1 T milk. Brush top and sides with egg wash and bake for 25 minutes or until golden brown. Once cool, hide the baby.

9. To make colored sugars: Squeeze a dab green paste in palm of hand. Sprinkle with 2 T sugar, and rub together. Place mixture on wax paper and repeat with purple and yellow pastes.

10. To make icing: combine confectioners' sugar, lemon juice and 3 T water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over cake. Sprinkle colored sugars in individual rows over cake.