Ingredients
4 3/4 c. all purpose flour
1 c. sugar
1 1/2 tsp. salt
2 packages rapid-rise yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
2 large eggs
1/2 c. butter (for basting rolled out dough)
1 tbs. ground cinnamon
colored sugars (purple, green and gold are traditional)
Preparation
In a large bowl combine 1 1/2 c. flour, 1/4 c. sugar, salt and undissolved yeast. Heat milk, water and butter until very warm (120-130 degrees on a candy thermometer). Add dry ingredients and beat for two minutes at medium speed of electric mixer. Add eggs and 1/2 c. flour. Beat on high speed for two minutes. Stir in (by hand) remaining flour (2 3/4 cups) to make a stiff batter. Cover tightly with plastic wrap. Refrigerate 2-24 hours. Punch dough down. Remove dough to lightly floured surface and divide into three equal pieces. Roll each to 28 by 4 inch rectangle. Brush melted butter over each rectangle, sprinkle evenly with remaining 3/4 c. sugar and ground cinnamon. Beginning at the long end, roll each up tightly as for jelly roll; pinch seams to seal ends to form long ropes. Braid ropes; form braid into an oval and pinch ends together to seal. Place on greased baking sheet. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour. Once risen, bake at 375 degrees for 20-30 minutes or until done. Remove from baking sheet; let cool on wire rack. Decoration: Brush cake with powdered sugar glaze (combine 2 c. powdered sugar with 2-3 tbs. milk until smooth). Sprinkle cake with colored sugar. Store-bought work well, or make your own by combining 1/2 c. sugar with 8 drops desired color food dye in a jar and shaking until well mixed. For purple, mix sugar with 8 drops blue and 16 drops red dye. Alternative: brush cake with melted butter and sprinkle colored sugars on BEFORE baking.
