Preheat oven to 375°.

In a large mixing bowl combine the warm milk, with the dry yeast, sugar and a small scoop of the flour while mixing with a wire whisk until both the sugar and the yeast has dissolved.

Once the surface of the milk mixture begins to froth up or foam it’s time to add the remaining cake ingredients.

After the dough comes together as a large ball knead the dough on a clean but floured surface for 15 minutes or until smooth and elastic.

Place the dough back into the bowl, cover with plastic wrap move to a draft free place in the kitchen to “proof” or rise for 1 1/2 hours or until the dough has doubled in volume.

Once the dough has risen punch it down and divide the dough into three equal pieces and form into long rolls of dough that you may either braid or twist around each of the other pieces and then form into a circle.

Place the braided circle of pastry onto a nonstick cookie sheet and allow it to rise for another half hour or so or until it doubles in size again.

Once it’s doubled in size place the cookie sheet into the oven for 30 minutes or until golden brown. Remove the cake and place onto a wire rack to cool for another 30 minutes or so.

While the cake is cooling mix the powdered sugar, condensed milk and lemon juice together with a small wire whisk so that the icing is smooth and easly spreadable. If it’s too thick add a bit more condensed milk, if it’s a touch too loose add a little more powdered sugar.

Once the cake has cooled spread the icing over the top of the cake and sprinkle with purple, green and gold decorative sugars while the icing is still wet.