Mardi Gras Recipes: Cajun Style Meals, Snacks, Drinks and More

The King Cake has a long history in the tradition of Mardi Gras. Brought to America by the French in the 18th century, the King Cake is usually oval shaped, with a texture more like french bread or doughnuts than a typical cake. Today, a plastic baby is placed inside. Whoever the lucky person is to get the piece with the baby is said to have good luck for the year, but also has to bring the next King Cake.

KING CAKE

PASTRY
1 cup milk
1/4 cup butter
2 (.25 ounce) pkgs. dry yeast
2/3 cup warm water
1/2 cup white sugar
2 eggs
1 1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING
1 cup confectioners sugar
1-2 tablespoon water

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled mild mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, puch down divide dough in half.
Preheat oven to 375 degrees. Grease 2 cookie sheets or line with parchment paper.