Mini King Cake Stack with Maple Pecan Glaze » Gordon Ramsay.com

Ingredients

• 1 (¼ oz) package active dry yeast
• ¼ cup water, warmed to 110˚F-115˚F (43˚C-46˚C)
• ¼ cup (50g) + 1 teaspoon granulated sugar, divided
• ½ cup (4 oz) whole milk, room temperature
• 3 tablespoons (45g) brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 egg yolks
• 3 cups (420g) bread flour
• ½ teaspoon kosher salt
• ½ cup (113g) unsalted butter, softened
• 8 oz cream cheese, room temperature
• 1 cup (125g) powdered sugar
• 2 teaspoons vanilla extract
• Pinch of kosher salt
• 2 tablespoons granulated sugar
• ½ tablespoon cinnamon
• 3 tablespoons unsalted butter, melted
• Egg wash (1 egg yolk mixed with a splash of heavy cream)
• 2 cups (250g) powdered sugar
• ¼ cup milk
• Green, purple, and gold sanding sugars, for decorating
• 4 tablespoons (56g) unsalted butter
• 2 tablespoons (30g) brown sugar
• ¼ cup maple syrup
• ¼ cup pecans
• ¼ cup heavy cream