Instructions

1. In a small saucepan over medium heat, add milk. Stir constantly for 8-10 minutes; you’ll see bubbles forming along the edge. As soon as the milk begins to boil, remove from heat; add 2 tablespoons butter and stir until melted. Cool to room temperature.
2. In a large bowl, add warm water and 1 tablespoon sugar. Sprinkle the yeast on top and stir once. Let it sit until the yeast is foamy, about 10 minutes. In a small bowl, prepare the egg replacer.
3. After 10 minutes, add the milk/butter mix to the bowl with the yeast. Add the egg replacer; whisk to combine. Add the remaining 3 tablespoons sugar, salt, cinnamon and nutmeg; whisk to combine.
4. Add the flour into the large bowl ½ cup at a time. Stir after every addition of flour. When the dough gets hard to stir, use your hands to knead the dough in the bowl. After adding all the flour, place dough onto a lightly floured surface; knead until smooth, about 5-7 minutes. Form a large dough ball.
5. Lightly oil a large bowl (you can use the same one as earlier). Place dough ball in the bowl and coat all sides with oil. Cover with a warm, damp towel and set in a warm place (like an unheated oven). Let rise until it doubles in size, about 2 hours. After it rises, punch the dough.
6. Preheat oven to 375ºF. Lightly grease a baking sheet or line with foil.
7. For the filling: In a medium bowl, add coconut sugar, cinnamon, pecans, flour and raisins. Pour on melted butter; stir until a crumbly mixture forms.
8. Place dough ball on a lightly floured surface. Roll dough into a large rectangle, approximately 8×16 in size. Sprinkle the filling evenly onto the dough and press down on it slightly. Starting at a wide side of the rectangle, fold the edge over and begin to roll the dough until you reach the other edge. Form an oval ring with the dough roll; use a little water to connect the edges of the roll.
9. Place the ring on the baking sheet. Using scissors, cut the edges of the dough every 1 inch around the ring. Set in a warm spot to double in size, about 45 minutes.
10. Bake for 25-30 minutes, until lightly browned. Push the plastic baby into a slice of the cake. Let the cake completely cool.
11. In a small bowl, add powdered sugar and water; stir until smooth. Drizzle glaze over the cake. Decorate with colored sprinkles and slice!