Recipe
Ingredients
CAKE
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 teaspoon sugar
- ¼ cup warm water
- 8 ounces plain nonfat Greek yogurt
- 3 tablespoons sugar
- 2 tablespoons butter (melted)
- 1 Large egg
- ½ teaspoon salt
- 3+ cups bread flour (or all purpose)
FILLING
- 8 ounce package cream cheese
- ⅓ cup sugar
- 1 Large egg
- 1 teaspoon vanilla extract
GLAZE
- 1 ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoon milk
DECORATION
- green, yellow and purple colored sugar or sprinkles
- small toy baby or uncooked bean
Instructions
- 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 yogurt, 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°F until golden, about 15-20 minutes.
- Stir together the glaze ingredients and spread on warm cake. Sprinkle on colored sugar/ sprinkles.
- Before serving slip baby (or bean) underneath the cake. Be careful serving to small children since it can be a choking hazard.