- Cooking Time:
- Preparation Time:
- 1/3 cup granulated sugar
- 1 tsp salt
- ½ cup butter (room temperature)
- 4 cups all purpose flour
- 2 lg. eggs (room temperature)
- 1 cup milk (room temperature)
- 2 sm. packs active dry yeast
- ¼ tsp lemon flavor
- ¼ tsp orange flavor
- ¼ tsp vanilla flavor
- ½ cup butter, melted
- ½ cup cinnamon sugar (1/2 cup sugar + 1 heaping tsp. cinnamon)
- Colored Sugar
- 3/4 cup granulated sugar
- purple food color
- yellow food color
- green food color
- In a mixer at first speed combine 1/3 cup granulated sugar, salt, and butter until well creamed.
- Add eggs and continue to cream.
- Dissolve the yeast in the milk and add the flavors.
- Once dissolved add to creamed mixture and continue to mix. (At this point, my creamed mixture separated out from the liquid, but I knew my kitchen was a bit cool, so I preserved, hoping the flour would even it all out.)
- Add flour and mix until dough tightens.
- Remove from mixer and knead a few times and shape into a ball.
- Coat lightly with oil and cover with plastic wrap.
- Allow the dough to rest for 1½ hours. (Because I knew my kitchen was cool, I turned on the oven to preheat at 370 degrees fahrenheit, and left the bowl with the dough near the stove.)
- While the dough is resting mix your colored sugars.
- Start by taking 1/4 cup of sugar and your yellow food coloring.
- Mix by hand with a wire whisk in a bowl until the sugar turns yellow.
- Pour your yellow sugar into a separate bowl and put off to the side.
- Repeat this process mixing green then purple. (By doing them in that order you only dirty one mixing bowl. I used icing gel colors. I didn't have purple so I mixed red and blue. The color is not as bringht as I would have liked.)
- When dough has rested roll out into an oblong piece. (The recipe didn't say how big, so I tore off a sheet of parchment paper maybe about 24 inches or so long and rolled the dough to fit.)
- Brush on melted butter covering the entire piece.
- Sprinkle the cinnamon sugar liberally over the whole piece.
- Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise.
- Cut into 3 strips and braid the dough. (Here's where I ran into trouble. I had never braided dough before, and my thoughts were that I didn't understand what to do and perhaps I had made my oblong too long. I managed to braid the first part but then the dough stretched and wouldn't behave, so I went to the next step.)
- Gently roll the dough by starting at one end and working all the way down to the other end.
- This will make the dough a nice long piece that can then be shaped into a circle.
- Once shaped place on a baking pan covered with piece of parchment. (My dough and circle were so big, I just lifted the edge of the parchment and slide the sheet underneath.)
- Cover the dough with plastic wrap and allow the dough to rest again until it doubles in size. (Again, I did this near the hot oven. I think I might have let the dough rise just a little too long, as it got very large.)
- If you haven't already, preheat your oven to 370 degrees Fahrenheit.
- Bake at 370 degrees F for 12-15 minutes until dough is golden brown. (Mine took the full 15 minutes.)
- Vanilla Butter Glaze
- 3 Tbsp. melted butter
- 2 cups powdered sugar
- pinch of salt
- 1 1/2 tsp. vanilla
- 3 Tbsp. milk
- Mix all together to make smooth glaze. Glaze will thicken as it cools.
- To decorate cake:
- Think of the cake as having 4 quarters or sections, each with 3 alternating colors of sugar. I iced all the green sections first, followed by the purple and then the yellow. This helps keep the colors separate. I forgot to add the plastic baby, but figured people would love the cake anyway!
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