The Day Before – Preparing the Dough:

1. Activate the Yeast: Warm ¾ cup of whole milk to 100-110°F. Combine the warm milk with ¼ cup honey and 2¼ teaspoons instant yeast in a large measuring cup or bowl. Whisk the mixture and let it sit for about 10 minutes until it becomes foamy. If it doesn’t foam, the yeast might be inactive, so it’s best to start over with fresh yeast.
2. Incorporate Eggs: Once the yeast mixture is foamy, add 4 room-temperature eggs and whisk until well combined.
3. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix 4½ cups all-purpose flour and 2 teaspoons kosher salt on low speed until combined.
4. Mix Wet and Dry Ingredients: With the mixer on low speed, gradually pour the milk and egg mixture into the flour mixture. Continue mixing on low until a cohesive dough forms.
5. Add Butter: Gradually add 10 tablespoons of softened unsalted butter, one piece at a time, to the dough while the mixer is on low speed. Once all the butter is incorporated, increase the mixer speed to medium and mix for about 1 minute until the butter is fully integrated, resulting in a sticky and elastic dough.
6. First Rise and Folding: Transfer the sticky dough into a large greased bowl. Cover it with plastic wrap and let it rest for 30 minutes. After this initial rest, perform the first fold by gently lifting one edge of the dough and folding it over itself. Repeat this folding process around the entire dough, approximately six times. Cover the bowl again and let it rise for another 30 minutes. Repeat this folding and resting process three more times, totaling four folds over 2 hours.
7. Refrigerate Overnight: After completing the folds, cover the bowl tightly and refrigerate the dough overnight or up to 72 hours. This extended resting period enhances the flavor and texture of the dough.

The Day Of – Assembling and Baking the King Cake:

1. Prepare the Filling: In a small bowl, mix together 1 cup brown sugar, 1 tablespoon ground cinnamon, and a pinch of kosher salt. Set aside.
2. Roll Out the Dough: Remove the chilled dough from the refrigerator and punch it down to release any air bubbles. On a floured surface, roll the dough into a 14×18-inch rectangle. Use a fork to poke holes every 2 inches across the surface.
3. Add Filling: Brush the dough evenly with 2 tablespoons of melted salted butter and 2 tablespoons of heavy cream. Sprinkle the cinnamon-sugar mixture over the buttered surface, pressing it gently to adhere.
4. Shape the Dough: Starting from one long edge, roll the dough tightly toward the center until you reach the middle of the rectangle. Repeat from the opposite long edge, rolling toward the center to create a double-scroll shape.
5. Form the Cake: Carefully transfer the shaped dough onto a parchment-lined baking sheet, placing it seam-side down. Form the dough into a U-shape or connect the ends to create an oval, pinching the ends together to seal.
6. Cut Slits: Using a knife or bench scraper, make 1.5-inch slits around the outer edge of the dough, spacing them about 1.5 inches apart