I love how the
King Cake recipe I shared brings Carnival season right into your kitchen, starting with a fragrant brioche dough enriched with butter, eggs, milk, sugar and orange zest so it already smells like celebration before it ever gets filled. You proof the yeast, work in all that richness, let it rise overnight, then roll it out with a sweet pecan filling and even hide a baby trinket inside so whoever gets it has to host the next party. After braiding into a ring, brushing with egg wash, baking until golden, you slather on glaze and dust with colored sugars, purple, green, and gold, so bright they make the cake look like Mardi Gras itself. Making it reminds me of gathering, tradition, and those moments when food isn’t just what you eat, it’s what you remember.
Be sure and check out my
Creole & Cajun Recipe Page as well as my
Bibliography of Creole & Cajun Cookbooks!
