In a mixer at first speed, combine 1/3 cup granulated sugar, salt, and shortening until well creamed.

Add eggs and continue to cream until light and fluffy.

Dissolve the yeast in the room temperature milk and add the lemon, orange, vanilla, and butter extracts.

Once the yeast mixture is dissolved, add it to the creamed mixture and continue to mix until well combined.

Gradually add the all-purpose flour and mix until the dough begins to tighten and form a ball.

Remove the dough from the mixer and knead it into a smooth ball on a lightly floured surface.

Sprinkle a small amount of flour on top of the dough and cover it with a clean kitchen towel.

Allow the dough to rest and rise in a warm place for 1 1/2 hours, or until doubled in size.

While the dough is resting, prepare the colored sugars.

In a metal bowl, combine 1 cup of granulated sugar with yellow food coloring.

Mix by hand with a wire whisk until the sugar is evenly colored yellow.

Pour the yellow sugar into a separate bowl and set aside.

Repeat the process with green food coloring and then purple food coloring, using a clean bowl each time.

Once the dough has rested and risen, roll it out into a long rectangular piece.

Brush the entire surface of the dough with canola oil.

Sprinkle the cinnamon sugar liberally over the oiled dough.

Fold the dough in half lengthwise.

Cut the folded dough into 3 equal strips.

Braid the three strips of dough together.

Gently roll the braided dough, starting at one end and working to the other, to form a long rope.

Shape the dough into a circle and place it on a baking pan lined with parchment paper.

Allow the shaped dough to rest again until it doubles in size.

Using a spoon, sprinkle the yellow, green, and purple colored sugars alternately on top of the circular dough.

Bake in a preheated oven at 370 degrees F for 12 to 15 minutes, or until the dough is golden brown.

Remove from oven and let cool. Laissez les bon temps rouler (let the good times roll)!