Yield: 2 servings
|\N \N||-New Orleans CB|
|\N \N||Dough of your choice for 1 large coffee cake (approximate proportions:|
|2 ounces||Fresh compressed yeast|
|4 packs||Active dry yeast|
|1 cup||Lukewarm scalded milk|
|1 teaspoon||Vanilla extract|
|¾ cup||Salted butter) For recipe|
|1 \N||Dried bean or tiny (3/4\" long) china baby doll|
|5 \N||Or more small bottles of assorted food coloring|
|1 cup||Candied fruit (preferably small pieces)*|
After mixing the dough (addint the bean or doll now, if desired) and letting it rise, shape it into an oval ring, following the description given abaove for the approximate dimensions**. Sprinkle the top of the cake evenly with sugar and make swirls with food coloring all over the top, with the swirl of one color slightly overlapping the next. Imbed the the pieces of candied fruit in the top of the cake, con- centrating most of them in a band about 1-¼" wide all the way around. Set the cake on a baking sheet and bake according to instructions in the recipe you use. The finished cake should be lightly browned wherever the dough shows through; the parts covered with colored sugar should appear slightly crust.
* The cakes that you purchase in the local bakeries do not have the fruit on them.
**Dimensions-Shape-an oval ring about 2-½" thick and about 3" high at the highest point; and the decoration, as elaborate and colorful as possible in order to make the cake look like a jeweled crown. As for the bean or doll, it can be baked into the batter or pushed into the finished cake from underneath-just so long as it's done secretly, so no one knows in advance which slice will designate the monarch for the week.
Posted on $P BREADS AND PIZZA on 01/05 by WALDINE VAN GEFFEN (VGHC42A)
MM by Cathy Svitek