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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Laissez les bons temps rouler! I found this recipe in the February issue of Louisiana Cookin' in an article by Marcelle Bienvenu. She borrowed the recipe from Fleischmann's Yeast. I cut the recipe in half, which may have affected the shape but the flavors & textures were not compromised. Read more . Though it's a great way to celebrate Fat Tuesday, I would make this throughout the year. I would definitely use this for French Toast and think I'd try adding raisins to the cinnamon sugar sometime as well. Ingredients:
cake |
2 1/4 cups ap flour + more for work surface, etc. |
1/2 cup sugar |
3/4 tsp salt |
1 package fleishmann's rapid rise yeast |
3/8 cup milk |
1/4 cup water |
8 tbsp butter (1 stick) |
1 large egg |
1 1/2 tsp cinnamon |
glaze |
1 cup powdered sugar, sifted (i skipped this step and you can tell by my pic :( ) |
1-2 tbsp milk |
colored sugar |
3/4 cups sugar divided between 3 sealable jars or plastic bags |
food coloring: red, blue, yellow and green |
Directions:
1. Cake
2. Combine 3/4 cup flour, 2 tbsp sugar, salt and yeast in a large mixing bowl.
3. Heat milk, water, and 6 tbsp butter until very warm - about 120-130F.
4. Add milk mixture to dry ingredients and beat with an electric mixer at medium speed for 2 minutes.
5. Add egg and 1/4 cup flour. Beat on high speed for 2 minutes.
6. Stir in remaining flour (1 1/4 cup) to make a stiff batter.
7. Cover tightly with plastic wrap and refrigerate for 2 hours.
8. Melt 2 tbsp butter. In a separate small bowl, combine remaining (3/8 cup) sugar with cinnamon and mix to incorporate.
9. Punch dough down. Move to a lightly floured work surface.
10. Divide into 3 equal portions. Roll each to about 12 in x 4 in.
11. Brush each with melted butter. Then, sprinkle with cinnamon sugar.
12. Beginning at the long end, roll each up tightly - as if for a jellyroll. Pinch seams to form long ropes.
13. Braid. Then form into an oval - mine turned more into a (tighter) crown. Pinch ends together to seal.
14. Place on a parchment lined baking sheet. Cover (I used a kitchen towel) and let rise in a warm, draft-free place until doubled in size- about an hour+.
15. Preheat oven to 375F.
16. Bake for 25-30 minutes, until lightly golden.
17. Remove from baking sheet and cool on a wire rack (I kept the parchment paper beneath, to catch glaze later). Cool completely.
18. Glaze
19. Combine sugar and milk in a bowl, starting with 1 tbsp milk and adding more if needed to reach desired consistency. Whisk until smooth.
20. Colored Sugar
21. The amount of food coloring you use depends on how dark/bold you want your colors. I'll provide a range.
22. In a small bowl, mix 4-8 drops blue coloring with 8-16 red coloring. Add to one of the bags of sugar. Seal, and mix around with your hand to distribute the color.
23. Add 4-8 drops green food coloring into another bag of sugar. Seal, and mix around with your hand to distribute the color.
24. Add 4-8 drops of yellow food coloring into remaining bag of sugar. Seal, and mix around with your hand to distribute the color.
25. Pour glaze over cake. Sprinkle colored sugar over top.
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