Make and first-rise the brioche dough exactly as for the Classic Braided King Cake.

Melt the butter in a saucepan over medium heat, stir in brown sugar and cream.

Simmer, stirring constantly, 3 to 4 minutes until it thickens into a glossy paste that coats the spoon.

Stir in the pecans and salt, then cool the filling to room temperature, about 20 minutes.

Punch down the dough and roll into a 24 by 10-inch rectangle.

Spread the cooled praline filling down the center third, leaving a 1-inch border.

Fold the long edges over the filling and pinch the seam firmly closed.

Transfer seam side down to a parchment-lined pan and curve into a ring, pinching the ends together.

Cover and let rise 40 to 45 minutes, until puffy.

Bake at 350°F for 24 to 28 minutes, until deep golden brown.

Cool on the pan at least 1 hour before icing.

Whisk powdered sugar and milk to a pourable icing, drizzle over the ring, and band with purple, green and gold sugar while wet.