- 1 cup milk
- ¼ cup butter
- ⅔ cup warm water (about 110°)
- ½ cup white sugar
- 2 (.25 ounce) packages active dry yeast
- 2 eggs
- 1 ½ teaspoons salt
- ½ teaspoon freshly grated nutmeg
- 5 ½ cups all-purpose flour
- 1 cup packed brown sugar
- ⅔ cup chopped pecans
- ½ cup all-purpose flour
- ½ cup raisins
- 1 tablespoon ground cinnamon
- ½ cup melted butter
- 1 cup confectioner’s sugar
- 1 tablespoon water
- Scald milk over medium heat. Remove from heat and stir in butter. Allow mixture to cool to room temperature.
- Stir together warm water, 1 tablespoon white sugar, and yeast in a large bowl. Let stand until creamy, about 10 minutes.
- Add cooled milk mixture to yeast mixture and whisk in eggs. Stir in remaining white sugar, salt, and nutmeg. Beat flour, 1 cup at a time, into milk/egg mixture. Once dough comes together, turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
- Place dough in a lightly oiled bowl; turn to coat. Cover with a damp cloth or plastic wrap; let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
Filling: Combine brown sugar, pecans, flour, raisins, and cinnamon in a bowl. Pour melted butter on top and mix until crumbly.
- Roll each piece of dough into a 10×16-inch rectangle. Sprinkle filling evenly over dough and roll up tightly like a jelly roll, beginning at a 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.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 30 minutes. Check often for doneness so the ring doesn’t overbake.
Decorate: Mix the confectioner’s sugar and water together until smoothly blended. Drizzle over cake and sprinkle with yellow, green, and purple sanding sugar.
- 1 lb Andouille Sausage
- 2 Tablespoons Olive Oil
- 1 Cup Chopped Onion
- 1 Cup Chopped Fresh Green Pepper
- ½ Cup Chopped Celery
- 1 Teaspoon Minced Garlic
- 1 Tablespoon Dried Parsley
- 1 Teaspoon Dried Basil
- ¼ Teaspoon Cajun Seasoning
- 2 Cans Red Beans
Prepare approximately 1 cup of your favorite rice.
Slice the sausage into 1 inch pieces and sauté in the oil until the sausage is slightly browned – about 5 minutes. Add the onion, celery, and pepper and sauté until translucent and tender – approximately 5 more minutes. Add the herbs and spices. Drain the beans and mash approximately half of a can and add to the sausage and vegetables. Add salt and pepper to taste.
Make Your Own Cajun Seasoning
If you like cajun seasoning and use it regularly, this is a great way to keep it in-house without breaking the bank. All the ingredients can be found in our herbs and spices section.
- 2 Tablespoons Paprika
- 2 Tablespoons Granulated Garlic or Powder
- 1 Tablespoon Oregano
- 1 Tablespoon Salt (Kosher Works Well)
- ½ Cup Chopped Celery
- 1 Tablespoon Granulated Onion or Powder
- 1 Teaspoon Dried Parsley
- 1 Tablespoon Black Pepper (Freshly Ground)
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cayenne Pepper