Prep. Spray a 10-inch springform pan with PAM or another baking spray.

Make the walnut filling. Melt 2 tablespoons of butter in a large bowl by heating it in the microwave for about 30 seconds or in a saucepan on the stove over low heat. Add the chopped pecans and walnuts, then the brown sugar and 1 teaspoon of ground cinnamon. Mix well, then set aside.

Warm the milk and butter. Cut remaining 4 tablespoons of butter into small pieces, then combine with the milk in another large bowl. Microwave for about 1 minute or on the stovetop over low heat, until very warm. If the milk is hot let it cool off a bit before proceeding – it should be about the temperature you would put in a baby’s bottle.

Proof the yeast. When the milk/butter mixture is warm – not hot – pour it into a large mixing bowl or the bowl of a stand mixer. Add the yeast, stirring once with a spoon. Allow mixture to rest (proof) for 5 minutes.

Make the dough. Add 1 cup of flour to the yeast mixture and mix until blended. Add ½ teaspoon of cinnamon, the nutmeg, sugar, salt, and 2 eggs, mixing well. Add remaining flour ½ cup at a time until you have a soft dough that pulls away from the sides of the bowl. Using a stand mixer, knead for 8 minutes, sprinkling with flour as needed until you have a smooth dough. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10 minutes, adding additional flour as needed. Allow dough to rest for 10 minutes.

Melt the marmalade. While the dough is resting melt the marmalade in a small saucer, stirring constantly.

Roll the dough out to an 18×10 inch rectangle. Brush the melted marmalade all over the surface of the dough, then sprinkle your pecan-walnut mixture on top. Press the nut filling into the dough by lightly rolling over it with a rolling pin.

Assemble your giant morning bun. Cut the dough lengthwise into 2-inch-wide strips. Take one strip and roll it around itself before placing it in the center of your springform pan, cut side down. Now, one at a time, wrap the remaining strips around the center strip, until you have a mass of shaped dough that looks like this. Cover loosely with plastic wrap and let the dough rise in a warm spot for 30 minutes or until doubled in bulk.

Preheat your oven to 350 degrees F.

Make an egg wash. In a small bowl beat the yolk from the remaining egg with a fork, then brush the coffee cake with it.

Bake for 30 to 35 minutes, or until golden. If the middle of the coffee cake browns faster than the outer portions of dough, cut a small square of aluminum foil and place it over the part of the cake that is browning faster.

Cool and serve. Cool coffee cake for 5 minutes before running a butter knife around the edges and removing the sides of the springform pan. Serve warm or at room temperature.