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.