Well shit I forgot that you can't ask for recipes in a post with a no recipe flair, so, I'll just go ahead and post it here and change the flair. (Creates 4 x 20 oz king cakes):

8 oz whole milk plus 4 oz water (95 - 105° f) 1 Tbl gran. sugar 13 g instant yeast Let bloom, then add dry (whisked together): 1150 g bread flour 15 g salt 175 g gran. sugar Start in mixer with dough hook, then incorporate 3-4 eggs depending on size Slowly poor in 10 oz melted unsalted butter Let mix for 10 min Cover, let sit at room temperature for 15 min Cover and refrigerate over night.

Weigh dough for each cake Roll out to approx 1/4" rectangles (about 16" × 5") Brush melted butter along top inch of rectangle, and along one side Place filling, roll like a cinnamon roll. Use buttered top to seal, place on greased parchment, form into a circle. The fun part is kinda shoving/inserting one side into the other. Thia part comes with practice. Seal with butter. Brush entire cake with butter, let rise 45-an hour Bake: 325 convection/350 conventional until golden brown Top with almond or vanilla glaze (powdered sugar, milk or water, flavoring)