Brioche:
1/2 cup warm water, about 105 to 115 degrees
2 envelopes active dry yeast
4 1/2 to 5 1/2 cups sifted flour
1/2 cup sugar
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
1 teaspoon grated lemon zest
1/2 cup lukewarm milk
3 eggs
4 egg yolks
1/2 cup butter, softened
2 tablespoons butter
1 egg, lightly beaten
with 1 tablespoon milk

Filling
mix up 1/4 c. butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/4 c. flour, 1 tbl. cinnamon and 1/2 cup chopped pecans

a tiny doll or coin put in AFTER the cake is cooked
.
Icing:
3 cups confectioner's sugar
1/4 cup lemon juice, strained
3 to 5 tablespoons water
2 candied cherries, halved
.
Sugar Topping
Paste food coloring: purple, green, and yellow
3/4 cup sugar