Stir the yeast and 1 tablespoon sugar into the warm milk; let sit 5 to 10 minutes until foamy, that foam means the yeast is alive.

In a stand mixer, combine flour, remaining sugar, salt and nutmeg, then add the yeast mixture and eggs.

Mix to a shaggy dough, then beat in the 6 tablespoons softened butter a piece at a time.

Knead on medium 8 to 10 minutes until smooth, elastic, and pulling cleanly from the bowl.

Cover and let rise in a warm spot 1 to 1.5 hours, until doubled.

Punch down and roll into a 24 by 10-inch rectangle on a floured counter.

Brush with the melted butter, then scatter brown sugar and cinnamon edge to edge, leaving a 1-inch border on one long side.

Roll tightly from the filled edge into a log and pinch the seam closed.

Curve the log into a ring on a parchment-lined sheet pan and pinch the ends together.

Cover and let rise a second time, 40 to 45 minutes, until puffy.

Bake at 350°F for 22 to 28 minutes, until deep golden and 190°F inside.

Cool completely on the pan, about 1 hour, before icing.

Whisk powdered sugar, milk and vanilla to a pourable icing and pour over the cooled ring.

Band with purple, green and gold sugar while wet, then tuck the baby into the bottom seam once set.