INGREDIENTS
1
Egg, large
2 cans
(12-1/2 ounces each) almond cake and pastry filling
1
package Active dry yeast
4 cups
All-purpose flour
3 cups
Confectioners' sugar
1
Green and gold colored sugar, Purple
1 tsp
Salt
1/3 cup
Shortening
1/3 cup
Sugar
1/2 tsp
Vanilla extract
1
warm milk (110° to 115°)
1
warm water (110° to 115°)
3 tbsp
Water