Mardi Gras King Cake

FOR DOUGH:

1. In a small bowl, combine ¼ ounce Instant Yeast and ¼ cup water and set aside for the yeast to bloom.
2. In the bowl of the stand mixer, combine ¼ cup sugar, 2 ½ cups all purpose flour ¼ cup dry milk powder and 1 teaspoon salt. Whisk well to combine. Secure the bowl in the stand mixer and insert the paddle attachment.
3. Mix the dry ingredients together, then replace the paddle attachment with the dough hook.
4. In a separate bowl, combine one egg, 6 tablespoons melted butter, and remaining ½ cup water and whisk well to combine.
5. Slowly pour egg mixture and bloomed yeast into the flour mixture while mixing on low speed. Gradually increase speed to medium and mix for 8-10 minutes or until the dough starts to pull away from the sides of the bowl.
6. Note: if the dough doesn't pull away, add more flour, a heaping tablespoon at a time, and incorporate fully before adding more. (Depending on the day's humidity, it will affect how the flour absorbs liquids).
7. Brush a large stainless steel bowl with butter and transfer the dough to the bowl. Cover with plastic wrap and let proof for about an hour or until the dough doubles in volume.
8. Line a baking sheet with parchment paper or a silpat and set aside.
9. When dough has risen, generously flour a work surface and transfer the dough. Sprinkle with a little extra flour and knead 10-12 times until smooth. Roll the dough out into a rectangle, about 9" x 12".
10. Combine 1½ teaspoons cinnamon with the remaining ¼ cup of sugar.
11. Brush the remaining 2 tablespoons of melted butter over the dough. Sprinkle the cinnamon sugar evenly over the melted butter.
12. Using a pizza cutter or sharp knife, cut the dough into 3 equal sections (3" x 12"). Pinch the dough together at the top, so that it holds. Braid the 3 pieces of dough to the end and lightly pinch together.
13. Carefully transfer the dough to the prepared baking sheet and form into a circle, pinching the two ends together to stick.
14. In a small bowl mix together the egg and a teaspoon of water. Brush the egg wash over the dough and set it in a warm, draft-free place to proof and double in size again.
15. While the dough proofs, heat the oven to 350°. When dough has risen, bake for 20-25 minutes or until cooked through and golden brown. Remove the King Cake from the oven to cool.

FOR THE GLAZE:

1. In a medium bowl, combine 1 pound powdered sugar , 1 pinch salt, 1½ teaspoons almond extract, 6 tablespoons water and ½ teaspoon cinnamon and whisk until smooth - to be assured of a smooth glaze, use hand beaters to blend.
2. Transfer the cake to a cake plate and pour the glaze liberally over the top of the cake.

FOR DECORATING:

1. Place 2 tablespoons each purple, green and gold decorating sugars into 3 separate small bowls. Use a spoon to sprinkle the colored sugar in patches of each color over the cake, covering the entire cake with sparkling sugar.
2. Tuck the féve or a dried bean, underneath the cake, but don't tell anyone where it is. Slice and serve. (Remind people to be on the lookout for the baby–and don't eat it.)
3. Whoever gets the baby (or bean) is responsible for bringing the King Cake the following year.