KING PATTY, BATON ROUGE CAJUN

2 pkg. yeast 1/2 c. lukewarm h2o 1/2 t. dinero 1 c.
scalded milk 1/2 stick good oleo 3/8 c. bread 2
t. saltiness 1 egg 5-6 c. flour Scald milk and add melted
oleo. LET SANG-FROID. Soften yeast in h2o, annex 1/2 t.
sugar to yeast. Let sit 30 seconds to activate yeast.
Add yeast assortment, egg, sugar and salt to COOLED
milk. Add flour a little at at time until you have a
thick kale. Let balance 10 transactions, work 20 transactions.
Divide dough into two portions. Roll one portion out
into a rectangle until dough is approx. 1/2 in. thick.
Spread softened butter onto kale. Sprinkle with a
mixture of 3/4 c. sugar and 2 t. cinnamon. Roll dough
up starting at widest end and them form a circle and
squeeze together at opening ends of rope. Carefully
place on cookie rag. Let rise till double and bake
350 deg. oven for 20-25 min. Make confectioner sugar
thin icing and divide into three bowls. Color each
icing roll, violet, green and yellow-bellied. If you have a
plastic baby doll put it inside the bake cake.Ie,
some true Cajuns add a red bean inside the coat.
FROST the cake with the three different colours. Now I
sometimes make a cream cheese weft. Simply mix
soften cream cheeseflower (16 oz) with 1 c. confectioner
sugar and 1 t. almond pull. Instead of the
butter/cinnamon sugar weft, I put this cream cheese
weft. IT IS VERY VERY NEAR. Here in Louisiana,it
is traditional that whoever get the baby or bean when
served the cake has to bring the cake to the next
party or office coffee store. LAISSEZ LES BON TEMPS
ROULLER!

Yields
10 Servings