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1
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk.
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2
Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
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3
Remove the whisk attachment and replace with a dough hook.
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4
Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
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5
Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky.
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6
Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
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7
Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.
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8
Lightly oil a large bowl.
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9
Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
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10
For the filling, combine the 8 ounces of sugar, lemon zest, fresh ginger, the 2 tablespoons candied ginger and the 5 ounces flour in a medium bowl.
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11
Mix until well combined.
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12
Set aside until ready to use.
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13
Lightly grease a baking sheet and set aside.
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14
Turn the dough out onto a lightly floured surface.
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15
Roll into a 12 by 24-inch rectangle.
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16
Brush the 1-ounce of melted butter onto the dough and sprinkle the filling over the dough; press the filling lightly so it sticks to the dough.
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17
Beginning with the long edge nearest you, roll the dough into a tight cylinder.
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18
Brush the beaten egg along the edge for a secure seal.
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19
Firmly pinch the seam to seal and roll cylinder seam side down.
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20
Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together.
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21
Place on the baking sheet, cover with plastic wrap and refrigerate overnight or up to 16 hours.
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22
Remove the ring from the refrigerator, remove the plastic wrap and snip the top with scissors every 2 inches.
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23
Place in an oven that is turned off.
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24
Fill a shallow pan 2/3 full of boiling water and set on the rack below the ring.
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25
Close the oven door and let the dough rise until the ring looks slightly puffy, approximately 30 minutes.
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26
Remove the ring and the shallow pan of water from the oven.
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27
Preheat the oven to 350 degrees F.
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28
When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
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29
While the ring is baking, make the glaze by combining the jam, 1-ounce candied ginger, and the water in a small saucepan over medium heat.
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30
Bring to a simmer.
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31
Stir and cook until the jam is melted and well mixed with the water, about 3 to 5 minutes.
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32
Continue to simmer until reduced and thickened slightly, about 3 to 5 minutes.
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33
Brush over the warm ring.
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34
Serve immediately.
