In a large mixing bowl, combine 2.5 cups of all-purpose flour with 2.25 teaspoons of quick rise yeast. In a saucepan, gently heat 1 cup of warm milk, adding 1/3 cup of sugar and 1 teaspoon of salt until dissolved. Pour this milk mixture into the flour and yeast combination. Add 2 eggs and 1/4 cup of softened unsalted butter, mixing until a sticky dough forms. Gradually incorporate the remaining flour to achieve a smooth, elastic texture.

Once your dough reaches that lovely smooth consistency, shape it into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel, and refrigerate for about 1 hour.

While the dough chills, create your delicious filling by combining 1 cup of light brown sugar and 1 tablespoon of ground cinnamon in a mixing bowl. Next, mix in 1/4 cup of softened butter until all ingredients are thoroughly blended and resemble a paste.

After chilling, roll out the dough on a floured surface into a large rectangle, about 20 by 12 inches. Spread the cinnamon filling generously across the surface of the dough. Fold the dough in half lengthwise, then cut it into strips about 1 inch wide. Carefully braid the strips together and form the braided dough into a circle, sealing the ends together. Place the braided dough onto a baking sheet lined with parchment paper and let it rise until doubled in size, approximately 1 hour.

Preheat your oven to 350ºF (175ºC). Once the dough has risen beautifully, place it in the oven and bake for about 20-35 minutes, until the King Cake turns a lovely golden brown.

Once baked, transfer the King Cake to a wire rack to cool for about 20 minutes. Prepare the icing by whisking together 2 cups of powdered sugar, 1-2 tablespoons of milk, and 1 teaspoon of vanilla extract in a bowl until smooth. Once the cake has cooled, drizzle the icing generously over the top, and then sprinkle with colorful sugars.