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Ingredientes
- A plastic doll (1 inch high) or possibly a dry bean or possibly a dime or possibly a pecan half
- 1/2 c. lowfat milk
- 1 pkt active dry yeast
- 1/2 c. sugar
- 1 tsp salt
- 3 1/2 x to 4 c. bread flour, divided
- 1/2 c. (1 stick) unsalted butter, softened and cut into pcs
- 3 x Large eggs, slightly beaten
- 1 Tbsp. freshly grated lemon peel
- 1/2 tsp grnd nutmeg
- 1 x egg
- 1 Tbsp. lowfat milk
- 3 c. confectioners' sugar
- 1/4 c. fresh lemon juice
- 1 x to 2 Tbsp. lowfat milk Yellow, green and purple decorating sugars
Direcciones
- Heat 1/2 c. lowfat milk till hot (105 degrees to 115 degrees). In a large mixer bowl, dissolve yeast in hot lowfat milk. Stir in sugar and salt and mix well. Let stand a few min, or possibly till bubbly. Add in 2 c. of the bread flour, the butter, beaten Large eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed till all ingredients are moistened. Beat 3 min on medium speed. Stir in sufficient remaining flour to make a soft dough.
- On a lightly floured surface, knead dough till smooth and elastic, adding more bread flour if needed, about 5 min. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a hot place (80 degrees to 85 degrees) about 1 1/2 hrs, or possibly till dough doubles in volume.
- Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Healthy pinch the ends together to create a ring. Cover dough with a cloth and let is rise in a hot place till it again doubles in volume, about 1 1/4 hrs.
- Preheat oven to 350 degrees. Whisk together the remaining egg and 1 Tbsp. lowfat milk; gently brush over the top of the dough. Bake 22 to 27 min or possibly till golden brown and cake sounds hollow when lightly tapped. Remove from baking sheet and cold completely on a wire rack. Once the cake is cold, press the doll, dry bean, dime or possibly nut gently into the bottom of the cake so which it is hidden.
- * Frosting: Combine confectioners' sugar, lemon juice and 1 Tbsp. lowfat milk.
- Stir with a wire whisk till smooth. If icing is too thick, stir in another 1 Tbsp. of lowfat milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with purple, yellow and green colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring.
- Makes 14servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 248 | |
| Calories from Fat 83 | 33% |
| Total Fat 9.46g | 12% |
| Saturated Fat 5.46g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 223mg | 9% |
| Potassium 61mg | 2% |
| Total Carbs 39.7g | 11% |
| Dietary Fiber 0.2g | 1% |
| Sugars 38.59g | 26% |
| Protein 2.73g | 4% |
