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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 2 |
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This recipe was printed in the Feb/March 2010 Taste of the South Magazine. It is adapted from a recipe by Haydel's Bakery in New Orleans. Ingredients:
1/3 cup sugar |
1 teaspoon salt |
1/2 cup vegetable shortening |
2 large eggs |
1 cup whole milk, at room temperature |
2 (1/4 ounce) packages dry active yeast |
1/4 teaspoon lemon extract |
1/4 teaspoon orange extract |
1/4 teaspoon vanilla, extract |
1/4 teaspoon butter flavoring |
4 cups all-purpose flour |
1/2 cup canola oil |
1/2 cup cinnamon sugar |
colored crystal sugar, in purple green and yellow |
Directions:
1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine sugar, salt and shortening; beat on low speed with an electric mixer unitl creamy.
3. Add eggs, one at a time beating well after each addition.
4. Dissolve yeast in milk; let stand for 5 minutes.
5. Stir extracts and flavorings into the milk.
6. Add the milk mixtue to the egg mixture and mix well to combine.
7. Add flour, mixing until well combined.
8. Turn dough onto a lightly floured surface.
9. Knead intp a small ball.
10. Sprinkle dough with flour, cover with a clean kitchen towel, and allow to rise in a warm spot for 1 1/2 hours.
11. Roll dough into a 16x12-inch oblong shape and brush evenly with canola oil.
12. Sprinkle liberally with cinnamon-sugar.
13. Fold dough in half lengthwise, cut into three lengthwise stips, and braid.
14. Starting with one end, pull braid gently to elongate it and shape it into a circle.
15. Place on prepared baking sheet.
16. Let dough rise again for approximately 1 hour, until dough is doubled in size.
17. Sprinkle with desired amount of colored sugar.
18. Preheat oven to 370°F
19. Bake until golden, about 12 to 15 minutes.
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