Dissolve the yeast and 1 teaspoon sugar in the warm water and set aside to proof for 5-10 minutes. If the mixture does not foam, the yeast is bad and should be discarded.

Combine yoghurt, sugar, melted butter, egg and salt in a mixer bowl. Add yeast mixture and 1 cup flour and mix with electric mixer.

Add 2 or more cups of flour to make a soft dough. Knead about 10 minutes on a lightly floured board until smooth and elastic. Place in a greased bowl covered with a towel and let rise in a warm place until doubled in bulk (about 1 hour).

Combine filling ingredients while dough is rising.

Punch down dough and roll into a 12 x 22 inch rectangle. Spread filling on rectangle leaving 1 inch on all sides. Roll into a 22 inch cylinder pinching all seams closed.

Shape the cylinder into a circle on a parchment covered baking sheet. Let rise for 20-30 minutes until doubled in bulk.

Bake at 375 degrees for 15-20 minutes until golden.

Stir together the glaze ingredients and spread on warm cake. Sprinkle on colored sugar.

Before serving slip baby (or bean) underneath the cake. Be careful serving to small children since it can be a choking hazard.