Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110°F
  • 1 packet (7g) active dry yeast
  • 1/2 cup (100g) granulated sugar
  • 4 cups (500g) all-purpose flour
  • 1 tsp (6g) fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, softened
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1 tbsp (8g) ground Korintje cinnamon
  • 1 tsp vanilla bean paste
  • 2 cups (240g) powdered sugar
  • 4 tbsp heavy cream
  • 1 tsp almond extract
  • 3 tbsp purple, green, and gold sanding sugars
  • 1 plastic baby

Instructions:

  1. Bloom the yeast in warm milk with a pinch of sugar for 5 minutes until foamy. Combine with remaining granulated sugar, eggs, and salt in a stand mixer.
  2. Gradually add the all-purpose flour until a shaggy dough forms. Using the dough hook, add softened butter one tablespoon at a time.
  3. Knead on medium-low for 5-7 minutes until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour 30 minutes or until doubled.
  4. Prepare the filling by mixing cream cheese, brown sugar, cinnamon, and vanilla bean paste until smooth.
  5. Punch down the dough and roll into a large rectangle. Spread the filling evenly, roll into a log, and shape into a ring or braid on a parchment-lined baking sheet. Let rise for another 45 minutes.
  6. Bake at 350°F (175°C) for 30 minutes until golden brown. Allow to cool completely.
  7. Whisk powdered sugar, heavy cream, and almond extract to create a thick glaze. Pour over the cake and immediately decorate with colored sugars. Hide the plastic baby in the bottom of the cake.