Dissolve the yeast in 1/2 C. of warm (not hot) milk with 3 tsp. sugar in a large mixing bowl. Let rest 5 mins. Add butter, 1/2 C. Southern Comfort, eggs, flour, lemon rind, and vanilla and mix 10-12 minutes with electric mixer on low speed until blended. This is a straight dough procedure. Allow the dough to rest for 15 minutes. Refrigerate the dough for 4 hours. Preheat oven to 400 degrees. Return the dough to room temperature. Divide the dough into 3 even pieces. Roll each section into strands of the same length and do a 3-way braid, bringing the ends together to form an oval. >From the underside, insert the doll or bean. Allow the dough to proof in a warm place for 1 hour. Mix together 1/4 C water and 1 egg and brush the mixture on the dough. Bake on a greased pan 20-25 minutes. Cool on a rack. To make icing, bring water and corn syrup to a boil, add the powdered sugar. Stir until all sugar is dissolved. Brush this on top of the cooled cake. Divide 3/4 oz. of Southern Comfort into 3 equal parts. Add one of each of the three food colors (green, gold, purple). Stir each into three separate 1/2 Cups of sugar. Stir until color is distributed well into the sugar. Sprinkle this over the icing in alternating bands. Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm on Jan 10, 1998