1 egg
1 (9 inch) pie shell
1/3 cup brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
3 eggs
1/4 cup water
4 teaspoons active dry yeast
1/2 cup flour
1/3 cup milk (optional)
1 cup warm water (110 degrees F/45 degrees C)
2 Cups white sugar
1 tablespoon water
In a small saucepan over medium heat, combine egg, brown sugar, and white and cinnamon fingers. Place over medium heat and stir to combine. Add water if mixture boils briefly before adding milk. Cook 4 minutes, then stir in flour, milk, and 1 cup of warm water. Bring to a boil and continue to stir until mixture coats the back of a metal spoon. (Stirring and steaming the egg mixture will cause it to separate from the cheese and become tacky.) Drain off heat and stir in crabmeat.
Place pie in a shallow dish or bowl. Stir together sugar and water. Stir yeast mixture and bring to a boil in a small bowl. Immediately remove from heat and stir in flour mixture. Stir the mixture to dissolve; add warm water (110 degrees f/45 degrees C). Cover dough and let rise in warm place until doubled, about 12 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
Lift dough out of bowl, narrow circle, and divide into two even thirds. Roll out by cutting into strips 3/4 inch thick, wrap 1/3 in waxed paper. Thread two ropes like a jellyroll on one end and gently pin edges together like dried fig leaves. Knot ends together and cut into wedges as desired. Place cupscake icing in shallow baking dish or bowl.
Bake 25 minutes in the preheated oven, many for the first time, until a toothpick inserted comes out clean.Cool 10 minutes; remove from rack. Decorate top and sides with frosted icing. Remaing packing confetti. Stick To Any Prep Time-Packed Cakes