Heat ¼ cup warm water to a temperature between 100 and 110 degrees F. Pour it into a mixing bowl. Add the packet of active dry yeast and 1 tsp of granulated sugar. Stir gently to coat the yeast.
Once the yeast is bubbly, add ¼ cup granulated sugar, 6 Tbsp softened unsalted butter, 1 cup warm milk, 2 large eggs, 1 tsp salt, and 2 cups of all-purpose flour to the yeast mixture. Beat it until smooth.
Gradually add in more flour until the dough begins to form a soft ball. It will still be a bit sticky, but that’s okay! Turn it out onto a floured surface.
Knead the dough until it becomes smooth and elastic, about 5 to 10 minutes. You’ll know it’s ready when it springs back when pressed gently.
Shape the dough into a ball and place it in a greased bowl. Turn the dough to coat all sides in oil. Cover it with plastic wrap and let it rise in a warm place for about 45 to 60 minutes, or until it has doubled in size.
Once it’s risen, punch it down and turn it onto a lightly floured surface. Roll it out into a rectangle, about 10 inches by 20 inches.
In a small bowl, combine 1 cup packed brown sugar, 1 Tbsp ground cinnamon, and ½ cup chopped pecans. Add the melted ½ cup unsalted butter and mix until combined.
Sprinkle the cinnamon mixture evenly over the dough, leaving about a ½ inch margin around the edges. If you’re using the mini plastic baby, now's the time to tuck it in!
Carefully roll the dough from the long side, jelly-roll style. Pinch the seam to seal it tightly. Shape it into a ring on a prepared baking sheet lined with parchment paper.
Cover the dough ring with plastic wrap and let it rise again for 45 to 60 minutes until it’s puffed up and almost doubled in size.
About 20 minutes before it’s done rising, preheat your oven to 350 degrees F. Baking time is usually around 25 to 35 minutes. You’re looking for a golden brown color.
Once baked, remove the King Cake from the oven and place it on a wire rack to cool completely.
For the glaze, mix together 1 cup powdered sugar, 1-2 Tbsp milk, and ½ tsp clear vanilla until you reach your desired consistency. Spoon it over the cooled cake.
Finally, decorate with colored sugar. The vibrant colors represent the Mardi Gras spirit!
