2 pk Hot roll mix, (16 oz)
1 3/4 c Granulated sugar
1 tb Orange peel, grated
1 ts Lemon peel, grated
4 lg Egg yolks
6 tb Butter or margarine, melted
All-purpose flour
1 Plastic baby or bean,
-wrapped in gold or silver
-foil
1 1/2 ts Ground cinnamon
3 c Confectioners’ sugar
1/2 c Heavy cream
2 ts Vanilla extract
Violet and green and yellow
-paste food colors
Combine hot roll mix, 3/4 cup granulated sugar and grated peels in large
bowl. Stir in egg yolks, 4 tablespoons melted butter, and 2 cups of very
hot tap water. Take dough out and put onto a well-floured work surface.
Knead dough 2 minutes until smooth; let rest, covered, for 5 minutes. Heat
oven to 375 . Roll dough out to a 20 X 12 inch rectangle. Brush with
remaining 2 tablespoons of melted butter. Sprinkle 1/4 cup granulated sugar
and cinnamon over dough. Fold dough lengthwise in half. Roll rolling pin
lightly over dough to seal. Cut dough into 3 lengthwise strips. Braid
strips, starting at center and working toward each end; do not seal strips
at ends. Tuck plastic baby or bean between 2 strips of braid to conceal.
Place on lightly greased cookie sheet, forming into oval with ends
touching. Brush ends of strips lightly with water; pinch opposing strip
ends together to form a continuous braid. Cover with a kitchen towel; let
rise in warm draft-free place for 20 minutes until slightly puffed. Bake 10
minutes; reduce oven temperature to 350 bake 20 minutes longer or until
golden brown, covering withfoil for the last 5 minutes if becoming too
brown. Cool cake on rack. Meanwhile, beat confectioners’ sugar, cream and
vanilla in large bowl with mixer at medium speed until smooth. Pour
frosting over cooled cake, allowing it to run down the sides. Divide
remaining 3/4 cup of granulated sugar among 3 small bowls. Stir a different
paste food color into each. Sprinkle colored sugars alternating over
frosting. Serves 10-12. Festival: Mardi Gras of Imperial Calcasieu, Inc.;
January 6-February 28, 1995.
Yields
10 Servings
