| 1 | Soften yeast in water. |
| 2 | Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl. |
| 3 | Make a well in center. |
| 4 | Add yeast mixture, milk, eggs, egg yolks and combine completely. |
| 5 | Beat in butter until dough forms a ball. |
| 6 | Place on floured board; incorporate more flour if necessary. |
| 7 | Knead until smooth and elastic. |
| 8 | Stir dough in well buttered bowl and turn so all surfaces are buttered. |
| 9 | Cover with a towel and let rise 1 ?hours or until doubled in bulk. |
| 10 | Brush baking sheet in butter. |
| 11 | Punch down on lightly floured board. |
| 12 | Knead, then pat into a 14" cylinder. |
| 13 | Place on baking sheet and form into a large ring. |
| 14 | Press trinket into dough so that it is hidden. |
| 15 | Set aside, covered with a towel, to rise 1 to 1 ?hours. |
| 16 | Before baking, brush top with the egg milk mixture. |
| 17 | Bake in a preheated 375 degree oven for 25 to 30 minutes, or until golden brown. |
| 18 | Cool on wire rack. |
| 19 | Beat icing ingredients until smooth. |
| 20 | Spread over top of cake, letting drip down sides. |
| 21 | Immediately sprinkle sugars over icing in 2" wide strips of purple, green and yellow stripes. |
| 22 | *colored sugar is sold in baking supply houses. |
| 23 | If you can"t find it, tint icing with food coloring. |
