1. Add the milk and butter to a microwave-safe bowl and warm until the butter has melted. Let cool down again until only lukewarm (max. 107°F/42°C).

2. Add the flour, sugar, yeast, salt, and grated nutmeg to the bowl of a food processor and mix to combine. Add the cooled milk mixture and egg and knead for about 10 minutes to get a smooth and elastic dough. If the dough seems too sticky, add a bit more flour (but not too much). Oil a large bowl lightly, shape the dough into a ball and place it in the bowl. Brush with some oil, cover the bowl, and let rise in a warm place for about 2 hours until doubled in size.

3. For the filling mix the brown sugar, flour, ground cinnamon, chopped pecans, and raisins (or cranberries) in a small bowl. Add the melted butter and mix until well combined. Set aside. Line a baking sheet with baking parchment and set aside.

4. Place the risen dough on a floured surface and roll out to a rectangle (18×10 inches/ 45x25cm). Spread the filling all over the dough. Roll up tight from the longer side and bring the ends together. Place that ring on the prepared baking sheet. Make sure the seam of the ring is facing down. Use a sharp knife and cut into the top of the dough ring in intervals of about 0.8 inches (2cm). Cover the dough with a damp kitchen towel and let rise in a warm place for another 45-55 minutes.

5. Preheat the oven to 350°F (180°C). Place the baking sheet in the middle of the oven and bake the risen cake for about 30 minutes until golden brown. Take out of the oven and let cool down completely on a wire rack.

6. For the glaze mix the confectioners’ sugar with the heavy cream. Brush the cooled cake with it and decorate with the colored sugar.