INGREDIENTS

INSTRUCTIONS

In a bowl, dissolve yeast in warm water. Add milk and enough flour (about 1
/ 2 cup) to make soft dough. In another bowl, combine butter, sugar, salt
and eggs with the electric mixer. Remove from mixer and add soft ball of
yeast dough. Mix thoroughly. Gradually add 2 & 1 / 2 cups flour to make a
medium dough that is neither too soft nor too stiff. Place in a greased
bowl and brush top of dough with butter. Cover with damp cloth and set
aside to rise until doubled in bulk about 3 hrs. Use remaining 1 cup flour
to knead dough and to roll with hands into a "rope" shape. Place on a 14 x
17 inch greased cookie sheet and form "rope" of dough into an oval shape.
The center should be about 7 x 12 inches. Connect the ends of dough by
dampening with water. Cover with a damp cloth and let rise until doubled in
bulk, about 1 hour. (A bean, nut or tiny plastic baby may be placed in the
cake if desired) Bake in 325 degree oven for 35 to 45 mins or until lightly
browned. Decorate by brushing top of cake with corn syrup and alternating 3
inch bands of purple, green and gold colored granulated sugar. (To color
sugar, add a few drops of food coloring to sugar and shake in a tightly
covered jar until desired color is achieved)
Posted to FOODWINE Digest 16 Jan 97, by ALICIA GOLDMAN
<ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG> on Thu, 16 Jan 1997.

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