Coffee cake ring with spiced brioche dough

Sprinkle the yeast into three tablespoons of tepid water with two teaspoons of sugar and let it proof.

Put the flour, salt, sugar and mace in the food processor.

Add the chilled diced butter and pulse in one second bursts until the butter is broken into rough flour covered granules.

Whisk the eggs, milk and the yeast mixture together and add to the machine.

Run the machine until the dough forms a rotating ball, eight to ten revolutions.

Rest the dough five minutes, then run thirty more revolutions.

Add a little more flour and knead by hand, twenty vigorous strokes.

Cover and rise forty minutes to one hour, until risen to one and a half times its volume.

Deflate: pat and push the dough out firmly into a twelve inch rectangle, letter fold, rotate, pat out and letter fold again, then round into a ball.

Return to the bowl, cover, and rise a second time until doubled.

Chop the walnuts and the dark raisins; chop the raisins with a tablespoon of flour.

Mix the walnuts, raisins, dark brown sugar, cinnamon, ground mace, salt and corn syrup until no clumps remain.

Cover loosely and chill the filling ten minutes or more.

Butter a pizza pan. Take half the dough and roll it out on floured parchment paper into an even rectangle eighteen and a half inches long; cut half an inch off one short end and reserve.

Press the filling lightly into the dough, leaving about an inch border.

Using the parchment paper, roll the rectangle into a log, turn it seam side down and form it into a ring, damping the ends with water to join them.

Slash the outside of the ring all around at one and a half inch intervals and turn each slash outward to expose the filling.

Cover lightly and rise about another hour until well puffed.

Bake in a preheated 350F oven for 45 minutes, until nicely browned and crisp.

Brush with egg glaze partway through the bake and return to the oven.

Boil a quarter cup of powdered sugar with four tablespoons of water into a sugar glaze and brush it over the top.