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This recipe was printed in the Feb/March 2010 Taste of the South Magazine. It is adapted from a recipe by Haydel's Bakery in New Orleans.
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1⁄2 cup vegetable shortening
- 2 large eggs
- 1 cup whole milk, at room temperature
- 2 (1/4 ounce) packages dry active yeast
- 1⁄4 teaspoon lemon extract
- 1⁄4 teaspoon orange extract
- 1⁄4 teaspoon vanilla, extract
- 1⁄4 teaspoon butter flavoring
- 4 cups all-purpose flour
- 1⁄2 cup canola oil
- 1⁄2 cup cinnamon sugar
- colored crystal sugar, in purple green and yellow
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine sugar, salt and shortening; beat on low speed with an electric mixer unitl creamy.
- Add eggs, one at a time beating well after each addition.
- Dissolve yeast in milk; let stand for 5 minutes.
- Stir extracts and flavorings into the milk.
- Add the milk mixtue to the egg mixture and mix well to combine.
- Add flour, mixing until well combined.
- Turn dough onto a lightly floured surface.
- Knead intp a small ball.
- Sprinkle dough with flour, cover with a clean kitchen towel, and allow to rise in a warm spot for 1 1/2 hours.
- Roll dough into a 16x12-inch oblong shape and brush evenly with canola oil.
- Sprinkle liberally with cinnamon-sugar.
- Fold dough in half lengthwise, cut into three lengthwise stips, and braid.
- Starting with one end, pull braid gently to elongate it and shape it into a circle.
- Place on prepared baking sheet.
- Let dough rise again for approximately 1 hour, until dough is doubled in size.
- Sprinkle with desired amount of colored sugar.
- Preheat oven to 370°F
- Bake until golden, about 12 to 15 minutes.