Instructions

1. Mix the yeast, granulated sweetener, salt, and warm water together in a bowl and let proof for 5 minutes.
2. In a large mixing bowl combine the flour, proofed yeast, prepared egg replacements, and softened butter together. Mix well and knead with hands. Set aside, covered, to rise for 1 hour.
3. Preheat the oven to 375°F.
4. Prepare the cake filling my mixing all the filling ingredients together and chilling until the dough is ready.
5. Once the dough has risen (it won’t rise a lot), roll the dough out on a Silpat mat, plastic wrap, or parchment paper to about 1/4 inch thickness in the shape of a large rectangle.
6. Spread the filling over the rolled out dough, leaving the edges of the dough free from filling.
7. Next, roll the dough like a cinnamon roll, starting with one edge and using the mat to help keep the roll together.
8. Take the long roll and carefully form a ring, closing the cake ring together as best you can with your hands.
9. With the formed cake on the Silpat or parchment paper, place it onto a baking sheet, brush the ring with the milk) and then bake the cake in the preheated oven for 20-25 minutes.
10. Remove the cake and allow it to cool while you prepare the icing and sugar crystals.
11. Mix together the powdered sweetener with water, adding water slowly to get a thick icing consistency.
12. Mic the plain sugar crystals with the food dyes to create your colored sugar if using plain crystals.
13. With the baked cake transferred to a wire rack, pour or drizzle on the icing and then sprinkle on the colored sugar crystals. Get messy and have fun with bold decorations! (If you’re hiding the baby in the cake, do it before icing!)