Mardi Gras

Ingredients

• 3 1/2 cups Gold Medal™ all-purpose flour
• 1 package (2 1/4 teaspoons) Rapid Rise yeast
• 1 cup milk
• 1/4 cup sugar
• 1 teaspoon salt
• 2eggs
• 6 tablespoons unsalted butter, softened, cut into 12 pieces

Cinnamon Filling

• 2/3 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 4 tablespoons unsalted butter, softened

Icing

• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Decoration

• Dark green, purple, and yellow or gold sugars, if desired
• Miniature plastic baby, if desired

Steps

1. Mix 2 1/2 cups flour and yeast in the mixing bowl of a stand mixer, using the paddle attachment, on low for about 30 seconds.
2. Heat milk, sugar, and salt in a small saucepan over medium heat until the sugar has dissolved and the milk is between 120°F to 130°F.
3. With the mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off the paddle and switch to the dough hook. Mix in the remaining 1 cup of flour a little at a time, adding more or less flour to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
4. Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz it with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
5. Turn the dough onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once, so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
6. While the dough is chilling, make a cinnamon filling. In a small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.
7. Roll the chilled dough into a 10 x 20-inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half, covering the filling. Pat the dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.
8. Transfer the ring to a parchment-lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool for 10 minutes on a baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
9. Icing: In a small bowl, mix powdered sugar, milk, and vanilla until smooth (add additional milk if the mixture is too thick or powdered sugar if too thin).
10. Spoon icing over the top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.