Ingredients
For the dough:
• 1 cup milk, heated to 100°F
• 1/2 cup sugar, divided
• 1 (1/4-ounce) packets instant yeast
• 1 stick unsalted butter, melted
• 2 egg yolks
• 2 tablespoons Concord Foods® Lemon Juice from Concentrate
• 3-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
For the filling:
• 1/2 cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• 1 tablespoon all-purpose flour
• 1/2 teaspoon cinnamon
For the glaze:
• 2 cups powdered sugar
• 3 tablespoons Concord Foods® Lemon Juice from Concentrate
• 2 tablespoons milk
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla
For decoration:
• Green, yellow, and purple sprinkles
Instructions
• In a bowl combine warm milk, 1 teaspoon sugar, and yeast.
• Stir and let stand for 8–10 minutes, or until foamy and bubbling.
• Add yeast along with reserved sugar and remaining dough ingredients into the bowl of a stand mixer fitted with the dough hook, or in a large bowl with a spoon.
• Mix on low speed for 3 minutes, then increase speed to medium and knead for 8 minutes. The dough may seem wet and not form a cohesive ball on the hook. That is okay, the flour will absorb the extra liquid while it rises.
• Turn dough out into a lightly oiled bowl, gently forming it into a ball, then cover and let stand at room temperature until doubled in bulk, about 1-1/2 hours.
• While the dough ferments, mix the filling. In a small bowl, combine all the filling ingredients and mix well.
• Cover with plastic and let stand at room temperature.
• Lightly flour a work surface and turn the dough out.
• Dust the top of the dough lightly with flour, then gently press the dough with hands to release air bubbles.
• Form the dough into a rectangle and roll out to 14″ x18″.
• Spread filling over dough, leaving a 1-inch border along one long edge.
• Brush that edge lightly with water, then roll the dough into a log starting towards the clean edge.
• Bring ends of dough together to form a ring, and pinch the edges to seal. Adding a little water to the ends will help them seal.
• Line a baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
• Transfer dough ring to baking sheet, cover with plastic wrap, and let rise at room temperature for 1 hour.
• Heat oven to 350°F. Once dough has risen, remove plastic and bake for 25–30 minutes, or until bread is golden brown all over and sounds hollow when gently tapped on the side.
• Cool on the pan for 30 minutes. While bread cools, prepare the glaze by mixing all ingredients in a small bowl until smooth.
• Once bread has cooled so it is only slightly warm, pour glaze evenly over top.
• While glaze is still wet, decorate with colored sugar. Let glaze set for at least 1 hour before serving.
• Add 1/2 cup finely chopped pecans or 1/2 cup raisins to the filling if desired.
NOTE: If you want to add a small plastic baby or food safe metal or plastic ring, use a paring knife to gently cut a hole into the bottom of the cake and insert the baby or ring into the hole once it has cooled but before glazing.