King Cake Not calorie friendly - use a sugar substitute for sugar; skip salt; substitiue oil for

butter/margarine 25 Minutes to Prepare and Cook Ingredients 4 3/4 c flour 1 c granulated sugar 1 1/2 c salt 2 pkg rapid rising yeast 3/4 c 2% milk 1/2 c water 1/3 c butter/margarine 2 medium eggs or 1 large egg 1/4 c butter/margarine, melted 1 T cinnamon

Directions In a large bowl, combine 1/12 c flour, 1/4 c sugar salt and undissolved yeast. Heat milk, water and butter till very warm (120-130 degrees) and add to dry ingredients. Using mixer on med. speed beat 2 minutes. Add eggs and 1/2 c flour. Beat 2 more minutes. Stir in remaining flour to make a stiff batter. Cover tightly in plastic and refrigerate 2-24 hours. Punch dough down and place on lighlly floured surface. Divid into 3 equal pieces. Roll each to 28 x 4 inch rectangle. Brush melted butter over each rectangle; sprinkle evenly w remaining 3/4 cug sugar and cinnamon. Beginning at long end roll each up tightly like a jellyroy. Pinch seams to seal to form ropes. Braid rops. Form brain into oval and pinch ends together to seal. Place on greased baking sheet. Cover. Let rise in warm draft free place till doubled in size. Preheat over to 375 degrees. Bake in preheated over 25-30 minutes until done. Remove and cool on wire rack. Brush with confectioner's sugar glaze and sprinkle with colored sugars. Confectioners Sugar Glaze 2c c confectioner's sugar sifter 2-3 T milk or water Colored Sugars use prepared ones OR vigorously shake 1/2 c sugar w 8 drops green food coloring in a covered jaro ro resealable plastic bag until color is evenly mixed Repeat above procedure with 1/2 c sugar and yellow food coloring For purple combine 8 drops of blue and 16 drops of red food coloring before combining 1/2 c cup sugar. Number of Servings: 16