King Cake!!!

I made this during the start of Mardi Gras. It took a long time to rise (which is why I am scared to bake with yeast) but I was very pleased with the results. It tasted like a fluffy cinnamon roll. Too bad king cake season is over!

Source: wwl-tv.com

1/3 cup granulated sugar
1 teaspoon salt
1/2 cup all purpose shortening
2 large eggs
1 cup liquid milk (at room temperature)
2 packs active dry yeast
1 teaspoon flavor (lemon, orange, vanilla or butter)
4 cups all-purpose flour
1 small plastic baby, optional

Cream sugar, salt and shortening well. Add eggs and continue creaming. Dissolve and add milk, yeast and flavor. Add flour and mix until smooth.

Knead by hand until dough is smooth and pliable. Dough temperature out of the mixer at 80 degrees F. Allow dough to rest for approximately 1 1/2 hours.

Roll out in an oblong piece. Paint with vegetable oil. Add heavy cinnamon sugar; fold to hold sugar in. Cut into three strips; plait (braid). Let rest until it can be stretched easily and made into a circle. DOUBLE IN SIZE.

Mix colored sugar (purple, gold and green) using granulated sugar and paste color. Put on cake just before it goes into oven. Bake at 370 degrees F for approximately 12 to 15 minutes.

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