Leruth's kings cake

Yield: 1 Servings

Measure Ingredient
2½ pack Dry yeast; (2 1/2 oz)
½ pounds Softened butter
3 teaspoons Sugar
½ cup Milk; scalded
½ cup Southern Comfort
½ tablespoon Salt
3 \N Extra large eggs
3 pints Flour
1 \N Lemon; grated rind only
2 teaspoons Pure Vanilla extract
1 \N Plastic baby or red kidney bean
¼ cup Water
1 \N Egg
¼ cup Boiling water
1 tablespoon Corn Syrup
2½ cup Powdered Sugar
1½ cup Sugar; divided into 3 parts
¾ ounce Southern Comfort
\N \N 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

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