King Cake is essentially a brioche dough, with a ribbon of brown sugar cinnamon (or praline sugar) running through it, baked in an oval shape, glazed with royal icing, and sprinkled with Mardi Gras colors. Tradition decrees that a plastic baby (or sometimes a pecan) is hidden among the slices and whoever finds that plastic baby in their piece is responsible for hosting the next round of Mardi Gras parties.
Note to any novice bakers: Do not bake the plastic baby inside with the cake, it will melt and make your cake unsafe to eat! The baby is usually tucked underneath the slice of cake after baking and serving. I'm a personal fan of the Mardi Gras colors and I like a good brioche as much as the next person so it's hard not to like King Cake.
The mix made for a soft dough, which was a little concerning but I followed the instructions to the letter and hoped for the best. After the first rising, the dough was still soft so I had to flour it liberally to handle it. I didn't bother with a rolling pin since it was so soft and I was able to shape it out into a rectangle with my hands, brush it with melted butter, sprinkle the praline sugar all over it and roll it up, jelly roll style. With careful handling, it wasn't too hard to bring the ends together to form an oval and pinch the edges shut. Then I let it rise a second time until it had doubled in size before setting in the oven to bake.