Preheat Egg to 375°F. Use an indirect setup to keep the bread away from heat source. At EGGtoberfest we used a pizza stone on top of an inverted platesetter.

FILLING:

Combine all in mixing bowl and set aside

DOUGH:

Combine water, yeast ,and 1T sugar and let stand until foamy and proofed, about 10 minutes.

Meanwhile, melt butter in small saucepan over very low heat. Remove from heat and blend in milk, sugar, and salt.

Place 3 1/2 cups of flour in large mixing bowl and make well in center. Pour yeast and milk mixtures into center and stir until dough forms. Dust dough with flour as necessary and knead in bowl or on lightly floured board until dough is smooth and pliable but not stiff, about 5 min.

Roll dough into circle 22-24 inches in diameter.

Butter 9x1/2 inch round cake pan. Line pan with dough, letting excess hang evenly all around edge.

Spoon filling into dough. Fold dough evenly into pleats around pan and then over filling with edges of pleats meeting at center top. Twist to form knob.

Bake until light golden brown, about 45 min.

Brush top with lightly beaten yolk and return to oven until golden brown, about 15 min. Remove from pan immediately and let cool several minutes before slicing into wedges.