BASIC BREAD DOUGH MIX:--
3/4 c. milk
4 tbsp. butter or margarine
1/3 c. sugar
1 tsp. salt
1/4 c. warm water
2 pkg. active dry yeast or 2 cakes
compressed yeast
2 eggs, beaten
4 1/2 to 5 c. all-purpose flour
Shortening (butter Crisco)
1/2 tsp. almond or vanilla extract
(optional)
--SUGAR FILLING:--
1/2 c. butter (to spread on dough
strips)
1/2 c. sugar
2 tbsp. powdered cinnamon
1/2 tsp. powdered ginger
--SUGAR TOPPING:--
1/2 c. powdered sugar
1 1/2 tsp. warm water (powdered sugar
and water should be thick)
1 pkg. colored decorating sugar
Scald milk. Pour over butter, sugar and salt. Mix together in large mixing
bowl. Let cool to lukewarm. In another bowl, sprinkle yeast on 1/4 cup warm
water (or use lukewarm water for compressed yeast). Stir softened yeast into
milk mixture. Add beaten eggs. Stir a little flour in, beating until smooth.
Add sufficient remaining flour to make soft dough, stirring until dough forms
ball which leaves side of bowl. Turn dough out onto lightly floured board.
Press into flattened ball, about 1 1/2 inch thick. Knead until smooth and
elastic, adding only enough flour to keep dough from sticking. Grease mixing
bowl. Return dough to bowl, turning dough once to grease its surface. Coat
top of dough lightly with softened shortening. Cover with folded kitchen
towel. Let rise in warm, not hot, place about 50 minutes, or until double in
bulk. Punch dough down and turn out onto lightly floured board. Roll out into
10x16 inch rectangle to about 1/4 to 1/2 inch thick. Cut lengthwise into 3
strips. Spread each strip with melted butter. Sprinkle each strip with
cinnamon, sugar and ginger mixture. (This is easiest if kept away from edges
and mixture is "funneled" in the middle of the strips.) Fold each strip over
on long side. Press to seal each strip. "Braid" dough and place on lightly
greased baking sheet. Cover ring lightly with folded kitchen towel. Let rise
in warm place away from draft about 30 minutes or overnight. Bake in preheated
350 degree oven for 24-28 minutes. Drip (drizzle) confectioners' sugar mixture
over top of hot bread. Sprinkle with colored "sanding" sugar or colored baking
sugar. Stuff "baby" or "surprise" into dough, from the bottom or under side
after baking. Bon appetit!
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