• Scald Milk. Remove from heat. Drop the 1/2 stick butter into the still-hot milk. It’ll melt as the milk comes back to room temperature.
• Heat the 2/3 cup of water to 100-110°F. Once you’ve warmed the water, add the tablespoon of sugar and the yeast, and stir to combine. Let sit until it foams up, about 5 to 10 minutes.
• In a stand mixer, mix together the milk with melted butter (it should be room temperature) and the yeast mixture.
• Add the two eggs.
• Add sugar, nutmeg, and salt and mix.
• Add flour. Add it one cup at a time, mixing between additions.
• Knead for 8 minutes, then knead for a minute by hand.
• Let rise in a lightly oiled mixing bowl until doubled in size, 1-2 hours.
• Cut the dough into two roughly equal portions, shape each into a ball, and let rest while you make the filling.

Make filling

• Combine brown sugar, flour, pecans, raisins, and cinnamon in a medium-sized bowl and work with a fork or your fingers until well combined.
• Add melted butter and mix to combine.
• Take one of the balls of dough and roll it out into a rectangle about 10 by 16 inches, and distribute half of the filling on the rectangle of dough.
• Working from the longest edge, roll the dough into something resembling a jelly roll or log. Form into a ring and place on a greased baking sheet.
• Using scissors, cut 1/3 of the way through the ring, each cut about an inch apart, all the way around the ring.
• Cover and let rest until doubled in size, about 45-60 minutes.
• Preheat oven to 375°F.
• Bake for about 30 minutes, rotating and shifting baking trays top to bottom about halfway through.
• Take the Kings Cake out of the oven and let cool for about an hour before frosting.

Make the frosting.

• Measure out the confectioners’ sugar and add the milk a bit at a time until you get a frosting-like consistency. Now, add the almond flavoring.
• Divide the frosting into three small cups and use food coloring to get the colors.
• Using a spoon for each color, drizzle on the frosting.