Laissez les bons temps rouler! I found this recipe in 2012′s February issue of “Louisiana Cookin’” in an article by Marcelle Bienvenu. She borrowed the recipe from Fleischmann’s Yeast. I cut the recipe in half, which may have affected the shape but the flavors & textures were not compromised. Though it’s a great way to celebrate Fat Tuesday, I would make this throughout the year. I would definitely use this for French Toast and think I’d try adding raisins to the cinnamon sugar sometime as well.
Time: 30 minutes + rise Serves: 8
- 2 1/4 cups AP flour + more for work surface, etc.
- 1/2 cup sugar
- 3/4 tsp salt
- 1 package Fleishmann’s Rapid Rise yeast
- 3/8 cup milk
- 1/4 cup water
- 8 tbsp butter (1 stick)
- 1 large egg
- 1 1/2 tsp cinnamon
- 1 cup powdered sugar, sifted (I skipped this step and you can tell by my pic )
- 1-2 tbsp milk
- 3/4 cups sugar divided between 3 seal-able jars or plastic bags
- food coloring: red, blue, yellow and green
How to make it
- Combine 3/4 cup flour, 2 tbsp sugar, salt and yeast in a large mixing bowl.
- Heat milk, water, and 6 tbsp butter until very warm – about 120-130F.
- Add milk mixture to dry ingredients and beat with an electric mixer at medium speed for 2 minutes.
- Add egg and 1/4 cup flour. Beat on high speed for 2 minutes.
- Stir in remaining flour (1 1/4 cup) to make a stiff batter.
- Cover tightly with plastic wrap and refrigerate for 2 hours.
- Melt 2 tbsp butter. In a separate small bowl, combine remaining (3/8 cup) sugar with cinnamon and mix to incorporate.
- Punch dough down. Move to a lightly floured work surface.
- Divide into 3 equal portions. Roll each to about 12 in x 4 in.
- Brush each with melted butter. Then, sprinkle with cinnamon sugar.
- Beginning at the long end, roll each up tightly – as if for a jellyroll. Pinch seams to form long ropes.
- Braid. Then form into an oval – mine turned more into a (tighter) crown. Pinch ends together to seal.
- Place on a parchment lined baking sheet. Cover (I used a kitchen towel) and let rise in a warm, draft-free place until doubled in size- about an hour+.
- Preheat oven to 375F.
- Bake for 25-30 minutes, until lightly golden.
- Remove from baking sheet and cool on a wire rack (I kept the parchment paper beneath, to catch glaze later). Cool completely.
- Combine sugar and milk in a bowl, starting with 1 tbsp milk and adding more if needed to reach desired consistency. Whisk until smooth.
- The amount of food coloring you use depends on how dark/bold you want your colors. I’ll provide a range.
- In a small bowl, mix 4-8 drops blue coloring with 8-16 red coloring. Add to one of the bags of sugar. Seal, and mix around with your hand to distribute the color.
- Add 4-8 drops green food coloring into another bag of sugar. Seal, and mix around with your hand to distribute the color.
- Add 4-8 drops of yellow food coloring into remaining bag of sugar. Seal, and mix around with your hand to distribute the color.
- Pour glaze over cake. Sprinkle colored sugar over top.