Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl. Allow to rest for 10 minutes, in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes.
In a large mixing bowl, mix flour, 1/2 cup sugar, nutmeg, cinnamon, salt, and lemon zest. In the mixing bowl of a heavy duty electric mixer fitted with a dough hook, combine yeast mixture, warm milk and egg yolks. Gradually add dry ingredients, and softened canna-butter, adding additional flour, as necessary to achieve a medium-soft ball of dough. Continue mixing for 3 to 5 minutes, until elastic.
Place dough in a buttered bowl, in a warm, draft-free place, and cover with a clean kitchen towel. Let rise until doubled in size, about 1 1/2 hours.
In the meantime, butter a large baking sheet and set aside, or use a silicone mat like in the photo. When dough has risen, remove from bowl and punch down and roll into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Place on prepared baking sheet or mat. Once again, cover and let rise until doubled, about 45 minutes.
Pre-heat oven to 375 degrees F. Brush top and sides of cake with egg wash and bake for 25-35 minutes, or until golden brown. Cool on wire rack completely before hiding baby doll inside and decorating.
Find a spot you like and push the plastic baby doll into the cake.
Make colored sugar by mixing a few drops of food coloring into about a half cup of granulated sugar. If your food color kit did not come with green you can make it by mixing a few drops of yellow and blue into the sugar. For purple mix a few drops of red and blue. Just keep stirring until everything is evenly incorporated and you have a shade you like.
Make the icing by whisking the lemon juice with the confectioner’s sugar. Spoon icing over cake, let set for 5 minutes, then spoon stripes of yellow, purple, and green colored sugar over the icing as shown in the photo.