Categories: Breads and Muffins; Desserts

Ingredients

• CAKE:
• 1 stick unsalted butter
• 2/3 cup evaporated milk
• 1/2 cup sugar
• 2 teaspoons salt
• 2 packages dry yeast
• 1/3 cup warm water
• 4 eggs
• 1 Tablespoon grated lemon rind (adjust to taste)
• 2 Tablespoons grated orange rind (adjust to taste)
• 5 cups flour, plus 1 cup for kneading surface
• FILLING:
• 1/2 cup chopped pecans
• 1/2 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 Tablespoon cinnamon
• 1 stick butter, melted
• TOPPING
• 1 egg, beaten OR Confectioner’s Sugar Icing
• 1/3 cup EACH colored sugars of purple, gold, and green
• 2 plastic babies (3/4 inch) OR 2 red beans

Directions

1. CAKE: Melt 1 stick butter, evaporated milk, 1/3 cup sugar and salt in saucepan until all heated. Remove from heat and cool to lukewarm.

2. Combine 2 Tablespoons sugar, yeast and water in a large mixing bowl. Let stand until it forms (5-10 minutes). Beat eggs into yeast mixture. Then add milk mixture and rinds. Stir in flour, ½ cup at a time, reserving 1 cup for the kneading surface.

3. Knead dough until smooth (about 5-10 minutes). Place in large mixing bowl that has been greased. Turn dough once to grease top; cover and let rise in a warm place until doubled, about 1 ½ to 2 hours. (If you are using fast-rising yeast, the time will be short. But be sure to follow directions on the package; the fast rising yeast should be mixed with the flour, not added directly to the warm liquid.)

4. FILLING: Mix pecans, brown sugar, granulated sugar and cinnamon. Set aside.

5. When dough has doubled, punch down and divide in half. On a floured surface, roll half into a rectangle 30 × 15 inches. Brush with half of the melted butter and cut into 3 lengthwise strips. Sprinkle half of sugar mixture and pecans on strips, leaving a 1-inch lengthwise strip free for sealing. Fold each strip lengthwise toward the center, sealing the seam. You will now have 3 30-inch strips with sugar and nut mixture enclosed in each. Braid the inch strips with sugar and nut mixture enclosed in each. Braid the 3 strips and make a circle by joining the ends. Repeat with the other half of the dough. Place each cake on a 10”x15” baking sheet, cover with a damp cloth, and let rise until doubled, about 1 hour.

6. For topping, tint sugar by mixing in food coloring until desired shade is reached. For purple, use equal amount of blue and red. (Use just a drop or two at a time.)

7. Brush each braid with egg wash and sprinkle top with colored sugars, in sequence.*

8. Preheat oven to 350° F. Bake 20 minutes or until cake tests done. Remove from baking sheet immediately so that sugar will not harden. While still warm, place 1 plastic baby or bean in each from underneath the cake.

9. To freeze, wrap cooled cake tightly in plastic wrap. Before serving, remove plastic and thaw. The cake is best if heated slightly before serving.

10. *I skip the colored sugars part before baking, and add the sugar after it is baked on top of the confectioner’s icing. Brush the braids with egg wash and bake. When bread is done, pour confectioner’s sugar icing (powdered sugar, milk, and vanilla) over the braids and then sprinkle the colored sugars.

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