Instructions: In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved yeast. Heat milk, water and 1/4 cup butter until very warm, 120 to 130 F; stir into dry ingredients. Mix in egg and enough additional flour to makesoft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg shapes. Roll remaining dough to 18 7 inches. Melt remaining 4 teaspoons butter; brush on dough. Combine remaining 1/4 cup sugar, cinnamon and nutmeg.

Sprinkle sugar mixture and dates over dough.

Roll up from long edge as for jelly roll; seal seam. Arrange in circle, seam-side down on greased baking sheet; seal ends to join. Cut 1/2 inch deep slashes at 2 inch intervals on top of ring. Place dough eggs inside ring. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 F for 20 minutes or until done. Remove from sheet; cool on wire rack.

Frost the ring with half the Lemon Frosting. Divide remaining frosting into 5 parts; tint each a different color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.

Lemon Frosting: In small bowl, beat 1 1/2 cups confectioners sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth.

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