Mardi Gras

This week, we celebrate Mardi Gras, which is French for 'Fat Tuesday.' Held on the Tuesday right before Ash Wednesday kicks of the Lenten season, Mardi Gras essentially refers to the encompassing Carnival celebrations that begin on Epiphany and run up to Ash Wednesday.

In New Orleans, this tradition is taken very (*ahem*) seriously, and quite the party ensues. Up here, where we're a little less steeped in French tradition, and it's A LOT colder, we can still celebrate. What better way to celebrate than with a little baking?!

A traditional Mardi Gras treat, the King Cake, would be a perfect baking project to celebrate the occasion! In order to get the full effect, you will need a small, plastic baby. (It will be baked into the cake). When you go to serve the cake, make sure to warn everyone that they are looking for the baby, so they can be careful.

There are several traditions as far as who finds the baby. Some dictate that the finder will be soon having a baby, some state that the person is king/queen for the day with special duties and obligations. Make up your own tradition, even if it's just that the finder will have good luck!

Traditional Mardi Gras King Cake - borrowed from All Recipes

Ingredients
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons 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 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners' sugar
1 tablespoon water

Directions

1. 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.
2. When yeast mixture is bubbling, add the cooled milk 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.
3. 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, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.