PURPLE FOOD COLORING MIX RECIPES

Steps:

• Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.
• Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.
• Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
• Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.
• Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.
• Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
• Bake at 375 degrees for 15 minutes or until golden.
• Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.
• COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
• COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.

Steps:

• Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it.
• Allow the yeast and sugar to rest for three minutes then mix thoroughly.
• Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume.
• Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl.
• Stir in lemon zest.
• Separate center of mixture to form a hole and pour in yeast mixture and milk.
• Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture.
• When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball.
• Place ball of dough on a lightly floured surface and knead like bread.
• During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough.
• When dough is no longer sticky, knead 10 minutes more until shiny and elastic.
• Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter.
• Place dough ball in the bowl and rotate until the entire surface is buttered.
• Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1-½ hours, or until the dough doubles in volume.
• Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.
• Remove dough from bowl and place on lightly floured surface.
• Using you fist, punch dough down with a heavy blow.
• Sprinkle cinnamon over the top, pat and shake dough into a cylinder.
• Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet.
• Pinch the ends together to complete the circle.
• Cover dough with towel and set it in draft free spot for 45 minutes until the circle of dough doubles in volume.
• Pre-heat oven to 375 degrees.
• Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown.
• Place cake on wire rack to cool.
• If desired, at this time, you can"hide" the plastic baby in the cake.
• Colored sugars------------------.
• Squeeze a dot of green paste in palm of hand.
• Sprinkle 2 tablespoons sugar over the paste and rub together quickly.
• Place this mixture on wax paper and wash hands to remove color.
• Repeat process for other two colors.
• Place aside.
• Icing------------------.
• Combine sugar, lemon juice and 3 tablespoons water until smooth.
• If icing is too stiff, add more water until spreadable.
• Spread icing over top of cake.
• Immediately sprinkle the colored sugars in individual rows consisting of about two rows of green, purple and yellow.
• Cake is served in 2"- 3" pieces.