Mardi Gras Bread
Stir yeast into warm water until foamy, then mix it with bread flour, sugar and salt in a stand mixer, working in butter until the dough is tight and shiny, and let it double. Roll each half into a 10 x 6-inch rectangle, spread with a filling of cream cheese, sugar, flour, egg and lemon peel, roll it jelly roll style, and rise again in loaf pans. Bake at 400° until golden, cool completely, then drizzle with a buttermilk glaze and shake on yellow, purple and green sprinkles.
There is no bread more festive than one rolled and glazed for Mardi Gras, and this one hides a lovely surprise in its golden spiral: a bright lemon cream cheese filling that lifts the whole loaf. The dough is enriched and tender, the spiral handsome enough to draw admiring looks, and the finish — glaze and Carnival-colored sprinkles — makes it unmistakably a celebration. It takes the patience of a yeasted dough, but the payoff is a showpiece that tastes as joyful as it looks.
The Enriched Dough and Lemon Filling
Mix and proof a soft, enriched dough with butter until it doubles and turns pillowy, and while it rises, whisk together a bright lemon cream cheese filling. A patient rise gives the bread its tender crumb, and the lemon keeps the sweet filling fresh rather than cloying — the two together are what make this loaf special.
Rolling, Glazing, and Dressing
Divide the risen dough, spread the lemon cream cheese, and roll each half jelly-roll style into a loaf pan before baking until golden. Once it cools, finish it with a glaze and a shower of yellow, purple, and green sprinkles — the spiral looks impressive but is simply patient work, and the festive finish is what turns it into a proper Carnival centerpiece.
Mardi Gras Bread
Makes: 2 loaves, serves 12 • 2 hours 51 minutes
For Bread
2 (.25-ounce) envelopes active dry yeast, about 4 ½ teaspoons • 5 ½ cups bread flour • 3 tablespoons granulated sugar • 1 tablespoon kosher salt • 3 tablespoons unsalted butter, room temperature
For Filling
1 (8-ounce) package cream cheese, room temperature • ½ cup granulated sugar • 3 tablespoons all-purpose flour • 1 egg • ½ teaspoon dried lemon peel, grated
For Glaze
2 cups confectioners’ sugar • ¼ cup buttermilk • 1 teaspoon vanilla extract • yellow, purple, and green sprinkles
Method
1. Stir the yeast in a bowl with ½ cup warm water. Let sit until the liquid is foamy, about 10 minutes.
2. Add the flour, sugar, and salt to the bowl of an electric mixer fitted with a dough hook. Stir to combine. With the motor running on slow, add the yeast water and 1 ½ cups more warm water.
3. Once the flour is moistened, increase the speed and mix until the dough forms around the hook, about 5 to 8 minutes. Increase the speed again and continue to mix, adding in the butter just a bit at a time. Mix until the dough is tight and shiny, about another 8 to 10 minutes.
4. Turn the dough out onto your work surface and knead for about 2 to 3 minutes.
5. Form the dough into a ball and set it into a bowl sprayed with vegetable oil spray. Roll the dough around in the bowl to coat all sides.
6. Cover with a clean dish towel and place in a warm, dry place until doubled in size, about 45 minutes.
7. Add the cream cheese, ½ cup granulated sugar, 3 tablespoons flour, egg, and lemon peel to the bowl of an electric mixer fitted with a whisk attachment. Mix to combine.
8. Coat 2 (9 x 5 x 3-inch) loaf pans with vegetable oil spray.
9. Check the dough. It will spring back slowly when you poke your finger into it.
10. Divide the dough in half and form it into two balls. Take one ball of dough and roll into a 10 x 6-inch rectangle.
11. Spread half of the filling onto the dough.
12. Roll the dough (jelly roll style) over the filling.
13. Place the rolled dough into a loaf pan. Repeat with the second ball of dough.
14. Again, cover the loaf pans with the towel and set aside to rise for 30 to 45 minutes. The dough should rise to about ½ inch from the top of the loaf pan.
15. Preheat your oven to 400°.
16. Place the pans into the oven and bake until the tops are golden, about 35 to 40 minutes.
17. Remove the loaves from the oven. Cool in the pan for 10 minutes. Transfer from the pan to a wire rack. Cool completely.
18. For the glaze, whisk together confectioners’ sugar and buttermilk.
19. Stir in vanilla extract.
20. The glaze should be thick yet pourable.
21. Drizzle the glaze over the loaves.
22. Shake sprinkles over the glaze.
The Heart of the Table
A festive Mardi Gras bread is pure celebration to share — it turns a gathering into a party the moment it lands on the table. There is a joyful, generous spirit in baking for a holiday this way, a way of inviting everyone to indulge, wear the colors, and mark the season with something beautiful and sweet.
The Art of the Host
Give the dough a full, patient rise for the softest crumb, and glaze and sprinkle it once it has cooled completely. Present it whole on a board decked in Carnival colors so its spiral can be admired before it is torn and shared.
Neighborly Grace
- The Preparation: The dough can be mixed and given a slow, overnight rise in the refrigerator so you can roll and bake fresh on the day. The baked loaf keeps for a day or two, though it is loveliest the day it is made.
- The Pour: A cup of chicory coffee is the classic New Orleans pairing, and a glass of sparkling wine suits the party; for a non-alcoholic option, a festive citrus punch keeps the Carnival spirit alive.
- The Vibe: Present it whole on a board dressed in purple, green, and gold for a Mardi Gras gathering, then slice and share. This is joyful, festive baking — a handsome Carnival centerpiece made to bring the spirit of Carnival straight to the table.