| | BRIOCHE DOUGH |
| 1/2 | c | Lukewarm water; (110-115 degrees) |
| 2 | pk | Dry yeast |
| 4 1/2 | c | Sifted flour; (up to 5-1/2) |
| 1/2 | c | Sugar |
| 1/2 | ts | Freshly grated nutmeg |
| 2 | ts | Salt |
| 1 | ts | Grated lemon rind |
| 1/2 | c | Lukewarm milk |
| 3 | | Eggs |
| 4 | | Egg yolks |
| 1/2 | c | Plus 2 T Butter; softened |
| 1 | | Baby; dry bean, or sterialized coin |
| | ICING |
| 3 | c | Confectioners' sugar |
| 1/4 | c | Strained fresh lemon juice |
| 3 | tb | Water; (up to 6) |
| 2 | | Candied cherries; halved lengthwise, (optional) |
| | COLORED SUGAR |
| 12 | tb | Granulated sugar; divided into three batches of 4 T. each |
| | Green; purple and yellow food coloring paste, do not use liquid food coloring as it will make the sugar dissolve |
