• Step 1: Take a large bowl and dissolve the yeast in warm water. Add ½ cup sugar,butter, milk, egg yolks, salt, lemon, zest, nutmeg, and 2 cups of flour.Beat this mixture until it turns smooth, then gradually add the remainingwhile stirring until you get a soft, “sticky” dough.
• Step 2: Put the dough on a floured surface and knead until it’s smooth and elastic.Grease a large bowl and turn the dough over in it to grease the top. Coverthe dough and let it rise for about an hour (until it’s double it’s initial size).
• Step 3: Punch the dough down and put it on a lightly floured, flat surface. Roll itinto a 16×10 inches rectangle.Combine the cinnamon and the remaining sugar, then sprinkle it over thedough (don’t sprinkle on about half an inch of the edges). Start with a longside and roll like a jelly-roll. Pinch the seam to seal it.
• Step 4: Place this roll on a greased baking sheet with the seam side down. Join theends of the roll to form a ring and pinch the ends to seal. Cover it and let itrise again for 1 hour or until it is doubled.
• Step 5: Brush with egg and bake for 25 to 30 minutes at 375°F (or until it turnsgolden brown). And let it cool completely on a wire rack.

FOR GLAZE:

• Mix the confectioners’ sugar, lemon juice, and water (enough to make it asconsistent as desired). Spread over the cake and sprinkle the colored sugarsover it.