Yield: 1 Servings
|2½ pack||Dry yeast; (2 1/2 oz)|
|½ pounds||Softened butter|
|½ cup||Milk; scalded|
|½ cup||Southern Comfort|
|3||Extra large eggs|
|1||Lemon; grated rind only|
|2 teaspoons||Pure Vanilla extract|
|1||Plastic baby or red kidney bean|
|¼ cup||Boiling water|
|1 tablespoon||Corn Syrup|
|2½ cup||Powdered Sugar|
|1½ cup||Sugar; divided into 3 parts|
|¾ ounce||Southern Comfort|
|Food coloring: Green; gold, red & blue, (to make purple)|
Dissolve the yeast in ½ C. of warm (not hot) milk with 3 tsp. sugar in a large mixing bowl. Let rest 5 mins. Add butter, ½ C. Southern Comfort, eggs, flour, lemon rind, and vanilla and mix 10-12 minutes with electric mixer on low speed until blended. This is a straight dough procedure. Allow the dough to rest for 15 minutes. Refrigerate the dough for 4 hours.
Preheat oven to 400 degrees. Return the dough to room temperature. Divide the dough into 3 even pieces. Roll each section into strands of the same length and do a 3-way braid, bringing the ends together to form an oval.
>From the underside, insert the doll or bean. Allow the dough to proof in a warm place for 1 hour.
Mix together ¼ C water and 1 egg and brush the mixture on the dough. Bake on a greased pan 20-25 minutes. Cool on a rack.
To make icing, bring water and corn syrup to a boil, add the powdered sugar. Stir until all sugar is dissolved. Brush this on top of the cooled cake.
Divide ¾ oz. of Southern Comfort into 3 equal parts. Add one of each of the three food colors (green, gold, purple). Stir each into three separate ½ Cups of sugar. Stir until color is distributed well into the sugar.
Sprinkle this over the icing in alternating bands.
Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm <lhamm@...> on Jan 10, 1998