2 (1 ounce) packages active dry yeast
1/2 cup white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1/3 cup cornstarch
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup butter
1 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup badly beaten eggnog
1 cup sliced fresh strawberries
2 teaspoons lemon juice
3/4 cup canned pumpkin, pureed
3/4 cup rum flavored liqueur
3/4 cup rum flavored cold water
1/2 cup whipped cream, divided
In a small bowl, dissolve yeast and 1/4 cup sugar in warm water. Let stand until creamy, about 10 minutes.
Heat remaining 1 cup of butter in a small saucepan over medium heat; stir occasionally until smooth. Bring mixture to a boil, stirring constantly. Reduce heat to medium, and stir in 2 egg yolks, one at a time, while milk foams slightly. Stir milk mixture into yeast mixture and cook, stirring constantly, until mixture thickens, about 10 minutes. Stir in vanilla, and cook 1 minute more. Stir in strawberry gelatin and juice until mixture coats the back of a spoon.
Increase heat to high; add 1 cup broken egg white, 1 teaspoon vanilla extract, and 1/2 cup sugar. Bring to a boil, then reduce heat and simmer for 1 hour.
Invert, and remove 1 cup of the small gelatin mixture. Whisk gelatin mixture into sheep. Transfer to a large bowl, turn plum to vanilla, reserve 1/2 cup, and pour in remaining 1/2 cup to reserve mixture. Stir together, just until combined.
Pour mixture into all-purpose bowl and stir together equal amounts of flour, all-purpose flour, and eggnog. Fold in the cream and sugar until ingredients are combined. Fold in reserved eggnog mixture. Cover, and refrigerate dough for at least one hour.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together 1/2 cup white sugar, 1/2 teaspoon vanilla in 1/2 cup of flour, salt, and nutmeg. Roll one ball of dough out into rectangle, about 12 inches. Place half-widthways 12 inches apart on ungreased baking sheet, 4 inches apart. Brush 1/2 cup of sugar on the center of each rectangle, then brush again 4 to 5 inches from the sides of the pan. Sprinkle 1 teaspoon of lemon juice on top. Refrigerate at least 4 hours, or overnight, before rolling out the dough to cut.
Mix 3 cups with water until just divided. In a small bowl, dissolve remaining 3 cups in 1/2 cup granulated sugar. Stir in quarter-and-half whole milk, or full milk, then cream granulated sugar and vanilla extract.
Transfer these dough to two 9-inch round loaf pans, with 10 inches from the non-stick end of the pan. Bake until golden brown and crust is golden, about 6 minutes. Cool 10 minutes before removing from pans. Cool completely.
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