Make the dough

• Combine flour, salt, yeast, cinnamon, and nutmeg in the bowl of a stand mixer. 
• In a small saucepan, heat the milk and butter until the butter is melted and the milk is 140–150°F (60–66°C). Check temps with your Thermapen ONE.  
• Add the hot milk, lukewarm water, beaten egg, and honey to the dry ingredients and mix with the dough hook on low speed. 
• When the dough is mostly incorporated (no more dry flour), increase the speed of the mixer to medium and knead the dough until it is soft, supple, and can form a “gluten pane.” About 10 minutes. The dough will still be quite sticky. 
• Oil a bowl, put the dough in it, and cover with plastic wrap. Set in a place that is between 75 and 85°F (24 and 28°C) and allow to rise until doubled, about 60–120 minutes, depending on temperature. 

Form the cake

• Lightly flour your work surface. 
• Turn the dough out onto the surface and roll it into a rectangle, about 16 x 26″. 

• Make the filling by combining the sugars, cinnamon, and 8 Tbsp of the butter. You can use a mixer for this or just knead it together with your hands. 

• Spread the filling out on the dough rectangle, leaving 1″ of margin on all sides. It needn’t be super smooth or even, as it won’t matter once it’s rolled up. Stack the almond or bean somewhere on the surface.

• Roll the rectangle tightly into a log along its long side. Pinch the seam closed. Put a large piece of parchment paper under the log. 
• Use a rolling pin to roll out and flatten the log so that it is ~1/2″ thick. 

• Use a pizza cutter to cut the log into three long strips. Braid these strips together onto a long braid. 

• On the parchment paper, bend the braid into a ring, intertwining the loose ends as you can. Pull the parchment up over the lip of a baking sheet to get the wreath onto the pan. 
• Cover loosely with plastic wrap and set to proof until doubled in size, about an hour. Near the end of the time, preheat your oven to 350°F (177°C).

Bake the cake and glaze it

• When the cake has proofed, melt the remaining 2 tbsp butter from the filling ingredients and brush it onto the surface of the cake. 

• Bake the cake for 30–40 minutes.
• While baking, prepare the glaze by whisking all glaze ingredients together in a bowl. It should be a little thinner than brownie batter. You can adjust the consistency as you like, from pourable to spreadable.
• Check the cake temperature starting at 30 minutes of baking. The doneness temperature is 190–195°F (88–91°C). When it has reached that temp, remove it from the oven. 

• Transfer the cake to a serving board or platter large enough to hold it. We pulled the parchment onto the cutting board, then had someone pull the paper out from under while a second person held the cake still with some spatulas. 
• Glaze the cake while it’s still warm. 

• Serve!