Print Friendly Recipe
- Official Mardi Gras Website
- 1/2 cup (125 ml) Warm water (110 degrees to 115 degrees)
- 2 pkgs Active dry yeast
- 1/2 cup (125 ml) plus 1 tsp (5 ml) Sugar
- 3-1/2 to 4-1/2 cups (1050 ml) Flour, unsifted
- 1 tsp (5 ml) Nutmeg
- 2 tsp (10 ml) Salt
- 1 tsp (5 ml) Lemon zest
- 1/2 cup (125 ml) Warm milk
- 5 Egg yolks
- 1 stick Butter, cut into slices and softened, plus
- more 2 tbsp (30 ml) Softened butter
- 1 Egg, slightly beaten with
- 1 tbsp (15 ml) Milk
- 1 tsp (5 ml) Cinnamon
- 1 Baby doll (1 inch)
- Colored sugars:
- Green, purple and yellow paste
- 12 tbsp (175 ml) Sugar
- 3 cups (700 ml) Confectioners sugar
- 1/4 cup (60 ml) Lemon juice
- 4 tbsp (60 ml) Water
- Pour the warm water into a small bowl and sprinkle yeast and 2 tsp (10 ml) sugar into it.
- Allow the yeast and sugar to rest for 3 minutes, then mix thoroughly.
- Set bowl in a warm place, for 10 minutes, or until yeast bubbles up and mixture almost doubles in volume.
- Combine 3-1/2 cups (825 ml) flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
- Stir in lemon zest.
- Separate center of mixture to form a hole and pour in yeast mixture and milk.
- Add egg yolks; using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture.
- When mixture is smooth, beat in 8 tbsp (125 ml) butter, 1 tbsp (15 ml) at a time, and continue to beat 2 minutes, or until dough can be formed into a medium soft ball.
- Place ball of dough on a lightly floured surface and knead like bread.
- During this kneading, add up to 1 cup (225 ml) more of flour (1 tbsp (15 ml) at a time), sprinkled over the dough. When dough is no longer sticky, knead 10 more minutes, until shiny and elastic.
- Using a pastry brush, coat the inside of a large bowl evenly with 1 tbsp (15 ml) softened butter.
- Place dough ball in the bowl and rotate until the entire surface is buttered.
- Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1-1/2 hours, or until the dough doubles in volume.
- Remove dough from bowl and place on lightly floured surface.
- Using your fist, punch dough down with a heavy blow.
- Sprinkle cinnamon over the top; pat and shake dough into a cylinder.
- Twist dough to form a curled cylinder, and loop cylinder onto the buttered baking sheet.
- Pinch the ends together to form a complete circle.
- Cover dough with towel and set in draft-free spot for 45 minutes, until the circle of dough doubles in volume.
- Preheat oven to 375 degrees (200 C.).
- Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes, until golden brown.
- Place cake on wire rack to cool.
- If desired, at this time, you can "hide" the plastic baby in the cake.
- Colored Sugars:
- Squeeze a dot of green paste into palm of hand.
- Sprinkle 2 tbsp (30 ml) sugar over the paste and rub together quickly.
- Place this mixture on wax paper and wash hands to remove color.
- Repeat process for other 2 colors.
- Set aside.
- Combine sugar, lemon juice and 3 tbsp (45 ml) water.
- Beat until smooth.
- If icing is too stiff, add more water until spreadable.
- Spread icing over top of cake.
- Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows each of green, purple and yellow.
- Cake is served in 2" to 3" pieces.
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