Activate the Yeast: In a medium mixing bowl, add warm milk and sprinkle active dry yeast on top. Let it sit for 5-10 minutes until bubbly and activated.

Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, and salt. Mix together until well incorporated.

Combine Wet Ingredients: Add the activated yeast, eggs, and melted butter to the dry mixture. Mix until dough begins to come together.

Knead the Dough: Knead using a stand mixer with dough hooks or your hands for about 5-7 minutes until the dough is smooth and elastic.

Let the Dough Rest: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

In a small bowl, mix softened butter, brown sugar, and cinnamon until it forms a thick paste. Set aside.

Assemble the King Cake:

Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll into a rectangle approximately 10x16 inches.

Spread the Filling: Evenly spread the cinnamon-sugar filling over the rolled-out dough.

Form the Ring: Starting from the long side of the rectangle, tightly roll the dough into a log. Pinch the edges to seal the seam. Shape the log into a ring and pinch the ends together to close.

Second Rise: Transfer the ring to a parchment-lined baking sheet. Cover with a towel and let it rise for another 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the King Cake for 20-25 minutes, or until golden brown and cooked through. Let it cool completely before glazing.

Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable—add more milk if needed.

Decorate: Drizzle the glaze over the cooled King Cake. While the glaze is still wet, sprinkle purple, green, and yellow/gold sanding sugar in sections to create the iconic Mardi Gras colors.