Ingredients
1/2 cup sugar2 tablespoons active dry yeast2 teaspoons salt4 to 4-1/2 cups all-purpose flour1 cup 2% milk3/4 cup butter, cubed5 large egg yolks, room temperatureFILLING:1 cup sugar1 tablespoon ground cinnamonTOPPING:1-1/3 cups confectioners’ sugar1/2 teaspoon vanilla extract2 to 3 tablespoons 2% milkPurple, yellow and green colored sugars
Preparation
In a large bowl, mix the sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg yolks; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
For filling, mix sugar and cinnamon in a small bowl. Punch down dough. Turn onto a lightly floured surface; roll into a 24x6-in. rectangle. Sprinkle cinnamon sugar lengthwise down one half of the dough. Fold dough lengthwise over filling; pinch seam to seal. Transfer to a greased baking sheet, seam side down. Shape into a ring, pinching ends together to seal. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool completely. For topping, mix the confectioners’ sugar, vanilla and enough milk to reach desired consistency. Spread over cake; sprinkle with colored sugars.
