Instructions

1. Scald milk, remove from heat and stir in 2 tablespoons of butter until it melts. Allow mixture to cool to room temperature.
2. In a large mixing bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until bubbly, about 10 minutes. Add the cooled milk mixture to the yeast in the kitchen aid bowl with dough hook. Add the egg.
3. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes or beat in kitchen aid for 5 minutes.
4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and make the filling.
5. Preheat oven to 375 degrees F Line a cookie sheet with parchment paper.
6. To Make Filling: Combine the brown sugar, ground cinnamon, 1/4 cup flour. Pour 3 tablespoons of melted butter over the cinnamon mixture and mix until crumbly.
7. Roll dough out into a large rectangle (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up tightly like a jelly roll, beginning at the wide side. See picture above. Bring the ends of each roll together to form an oval shaped ring.
8. Place ring on a prepared cookie sheet. With scissors or knife make cuts 1/3 of the way through the rings at 1 inch intervals. You can put a ramekin in the middle of the ring if you wish.
9. Cover and Let rise in a warm spot until doubled in size, about 45 minutes.
10. Bake in preheated oven for 30 minutes. When cooled slightly . Push the doll into the bottom of the cake.
11. Frost while warm with the confectioners' sugar blended with 1 tablespoons of water.