Recipes from Cajun Country :: Cajun Desserts
Source: American Butter Institute
1/2 c. milk
1 pkg. active dry yeast
1/2 c. sugar
1 tsp. salt
3 1/2 to 4 c. bread flour, divided
1/2 c. (1 stick) unsalted butter, softened and cut into pieces
3 eggs, slightly beaten
1 Tbsp. freshly grated lemon peel
1/2 tsp. ground nutmeg
1 egg
1 Tbsp. milk
A plastic doll, 1-in. high
Dried bean or pecan half
Frosting (recipe follows)
Heat 1/2 c. milk until warm (105 to 115 degrees fahrenheit).
In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few mins., or until bubbly. Add 2 c. of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 mins. on med. speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead dough until smooth and elastic, adding more bread flour if needed, about 5 mins. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a warm place (80 to 85 degrees fahrenheit) about 1 1/2 hours, or until dough doubles in volume.
Punch down dough several times to remove air bubbles. Shape into a rope 24 in. long and place on a buttered baking sheet. Pin. the ends together to form a ring. Cover dough with a cloth and let is rise in a warm place until it again doubles in volume, about 1 1/4 hours.
Preheat oven to 350 degrees fahrenheit.
Whisk together the remaining egg and 1 Tbsp. milk; gently brush over the top of the dough. Bake 22 to 27 mins. or until golden and cake sounds hollow when lightly tapped. Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden.
Frosting
3 c. confectioners’ sugar
1/4 c. fresh lemon juice
1 to 2 Tbsp. milk
Yellow, green and purple decorating sugars
Combine confectioners’ sugar, lemon juice and 1 Tbsp. milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 Tbsp. of milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle and distribute with colored sugar, creating rows of each color about 1 1/2 in. wide. Repeat all around the ring.
Makes 14 servings.
Nutritional analysis per serving: 350 calories, 9 grams fat, 61 grams carbohydrate and 7 grams protein
