For the cake:In a small bowl, mix the yeast and sugar with half a cup of warm water. Set it aside for 10 minutes; then in the bowl of a food processor or electric mixer, combine it with the warm milk, salt, cinnamon, butter, egg, and 1 cup of flour. Mix for 4–5 minutes or until it looks pale and stretchy. Cover with plastic and set in a warm spot for an hour. To proceed, stir the dough and beat in the remaining flour half a cup at a time until it is handleable but elastic. Knead or mix for 5 minutes. Hide the trinket in it. Cover again and let rise until doubled in bulk. Divide the dough in three and make each piece into a 24-inch snake. Braid them together, then form into an oval ring and place on greased baking sheet. Cover and let rise until doubled in bulk—about 45 minutes. Preheat the oven to 375° F and bake the cake for 20 minutes or until it sounds hollow when rapped. Cool it completely. To make the frosting, mix the lemon juice and vanilla in a bowl. Sift in the confectioners’ sugar a little at a time, stirring to make a smooth mixture. When it is a thick pouring consistency, drizzle it over the cake. Sprinkle with sugar or colored sprinkles, preferably purple, gold, and green. Serves 10–12.
1 package active dry yeast 3 tablespoons brown sugar 2/3 cup warm milk ½ teaspoon salt ½ teaspoon cinnamon 6 tablespoons softened butter 1 egg, beaten 2 ½-3 cups all–purpose flour a pecan half or a trinket (traditionally a bean or a baby) For the frosting:
2 tablespoons lemon juice 1 teaspoon vanilla extract about 1 cup confectioners' sugar colored sprinkles