by Chef Scotty



Laissez Les Bons Temps Rouler!! Let the good times roll.. and Happy Mardi Gras!






2/3 cup warm (110 degrees) water

2 packets Active Dry Yeast 

1/2 cup sugar with 1 tablespoon removed

1 cup whole milk 

4 tablespoons (half stick) unsalted butter

good pinch of kosher salt

2 teaspoons ground nutmeg

5 1/2 cups AP flour




1 cup packed brown sugar 

1 tablespoon In The Kitchen With Scotty “More Than Pumpkin Pie” Spice blend

2/3 cup chopped pecans 

1/2 cup all-purpose flour 

1/2 cup golden raisins (chopped dates are great too) 

1/2 cup melted butter


Place the brown sugar, flour, and More Than Pumpkin Pie spice blend in a large bowl. Fold in the chopped pecans and raisins. Mix in the butter until crumbly.

I made cuts with kitchen scissors to give more of a "crown" look. King cake on the rise before baking!




2 cups Confectioners sugar 

3 tablespoons milk (add more to achieve desired consistency)

Colored/Crystal sugar in Mardi Gras colors: green, purple, yellow 






  1. Start the brioche dough by scalding the milk in a sauce pot on top pf the stove. Add the butter and let it melt in. Remove the mixture from the heat and cool to room temp. 
  2. In a smaller bowl add the warm water, yeast, and 1 tablespoon of sugar removed from the measured half cup. Stir gently and let the yeast bloom about 10 minutes 
  3. With a hand mixer or a stand mixer begin mixing the milk mixture and the yeast mixture. Add the two eggs, remaining sugar, pinch of salt, and nutmeg. 
  4. gradually adding in the flour and mixing in slowly until a soft sticky dough has formed. Pour out the dough out on to a floured surface and begin to knead in the remaining flour until a soft satiny dough has formed. Place the dough in a greased bowl, place in a warm spot in your kitchen, and cover with a damp towel. Let rise, about an hour.. depending on how warm your warm is. 
  5. Punch the dough down, and once again pour out on to a floured surface. Roll the dough into a rectangle , about 1/2 inch thick. Sprinkle the crumbled filling on top of the dough. Starting at the wider side of your rectangle, begin rolling your dough and filling tightly “jelly roll” style. Form into one long log, wrap into a circle, and tuck/pinch the ends together.
  6. Place the ring on a large cookie sheet, and set aside to rise for around 30 minutes and begin to heat your oven to 375 degrees. Brush the entire cake with an egg wash (2 eggs/ 1 tablespoon water and mix). Bake approximately 40 minutes or until golden brown. 
  7. Remove from the oven, and let rest for 15 minutes. Make the King Cake glaze, and spoon generously over the top. Decorate with colored sugars alternating the green, purple, and gold.

Sweet brioche bread rolled with sugar and spice.

* To achieve the full effect of a mardi gras King Cake, insert a plastic baby or crown before decorating. Whoever gets the prize, has to host next year’s Mardi Gras party!

*For leftover King Cake… slice thicker pieces for a “french Toast” breakfast, and even a delicious bread pudding.