Peach Coffee Cake

• In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a wooden spoon, combine 4 oz whole milk, 2 ¼ teaspoons instant dry yeast, 2 oz granulated sugar, ½ teaspoon salt,1 teaspoon vanilla extract, ½ teaspoon cinnamon,1 large egg and 1 cup of the flour. Mix until it forms a thick batter.
• If working on a stand mixer, switch to the dough hook. With the mixer running, add the remaining flour until the dough gathers on the hook and clears the sides of the bowl. If working by hand mix as much flour as you can with the spoon, then finish kneading in the rest of the flour by hand.
• With the mixer running, toss in 2 oz unsalted butter, a tablespoon at a time. If working by hand knead the butter into the dough. The dough will break apart. Knead until it comes back together then knead for 5 minutes. If the dough is very sticky add a little more flour.
• Turn the dough out onto a floured surface and knead to a smooth ball. The dough should be soft and silky.
• Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside to let it rise in a warm spot until doubled in size, about 1 ½ hours.

Prepare the filling

• Peel the peaches and chop into ½" cubes. You should have about 2 cups of chopped peaches. Toss the peaches with 1 tablespoon granulated sugar and ¼ teaspoon table salt. Set aside for at least 1 hour, or until the dough is ready.
• To make the streusel, combine 2 ½ oz brown sugar, 2 ½ oz granulated sugar, 4 oz Pecans, 2 teaspoons ground cinnamon and ¼ teaspoon table salt in a food processor. Process until the nuts are chopped coarsely but not ground to a powder. Remove 2/3 cup for filling and set it aside.
• Add 2 ½ oz all purpose flour and 2 oz unsalted butter to the remaining streusel and process until it forms clumps. Set it aside

Assembly

• Generously butter a 10" tube pan. Drain the peaches, saving the peach juice for later. Turn the dough onto a lightly floured surface.
• Roll the dough to a 12"x 16"rectangle. Brush the surface of the dough with egg wash. Sprinkle the peach chunks over upper 1/2 of the rectangle. Fold the lower half of the dough over the upper 1/2 to cover the peaches.
• Use a fork to puncture any large air bubbles that form. Brush the dough with egg wash then sprinkle with the pecan streusel.
• Roll the dough into a log, pinch the seam to seal.
• Bring the two ends of the log together to form a ring. Pinch the ends together.
• Transfer the dough to the prepared baking pan. Brush the surface of the cake with egg wash. Cover the pan and set aside to rise until doubled in volume, about 1 hour. (See notes for overnight rise).
• Preheat the oven to 350 °F
• Grab large chunks of the crumb topping break them into smaller chunks over the surface of the cake. Bake until the cake is well risen and golden brown, about 30 minutes. You can use a probe thermometer to check the internal temperature. It should be about 190°F.
• Cool the cake for 20 minutes in the pan, then turn out onto a cooling rack to cool completely.
• Combine the confectioner's sugar with enough of the reserved peach juice to form a icing with the texture of pancake batter. Drizzle the glaze over the cake and allow it to set.