In an electric mixer fitted with a dough hook, combine 1/3 cup granulated sugar, salt and melted butter until well creamed.Add the eggs, one at a time, mixing after each addition and continue to cream.Pour the milk into a small bowl and add the packets of yeast. Stir and let sit for 5 minutes until dissolved. Set aside.Add in the vanilla, orange zest and lemon zest to the mixing bowl and blend.Pour in the the milk and dissolved yeast and blend.Add the flour and mix on low until the dough tightens. Increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball and climbs slightly up the dough hook.Remove the dough from the bowl. Coat the dough with 1/2 cup of canola oil. Return the dough to the bowl and cover the bowl with plastic wrap. Set in a warm, draft-free place, and let it rise until doubled in size, about 1 1/2 hours.After the dough has rested, turn the dough out onto a floured work surface. Knead the dough for 10 minutes.Roll the dough out into an oblong piece.Brush the dough with canola oil covering the entire piece.In a small bowl, mix together 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. Sprinkle the cinnamon sugar liberally over the entire piece of dough.Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise.Cut the dough into 3 long strips and lay the strips side-by-side. Press the edges to seal. Now it’s time to braid the dough.Transfer to a parchment lined baking sheet.Cover and allow the dough to rest again until it doubles in size, about 1 hour.Place in Air Fryer & cook for 15 mins at 350 degrees, making sure to flip your King Cake every 5 minutes or so. It will be a golden brown when complete.While King Cake is cooking, make the glaze by whisking together 1 cup of the powdered sugar and 2 tablespoons of the milk. Drizzle the glaze over the top of the King Cake (make sure it is cooled first).Sprinkle the three colored sugars on top of the King Cake alternating the colors.Slice and serve.