In a large mixing bowl, combine 230 g of the flour, the sugar, salt and yeast.

In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.

Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 150 g flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the remaining flour) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.

Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

In a small bowl, combine the cinnamon and sugar for the filling if using.

You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue:

In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.

Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Line 2 baking/cookie sheets with parchment paper.

Punch down the dough and divide in half.

On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into 51 x 25 ½ cm rectangle.

Spread half of the meringue evenly over the rectangle up to about 3/4 cm from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).

Now, roll up the dough jellyroll style, from the long side.

Pinch the seam closed to seal.

Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.

Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 2 ½ cm intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 180°C.

Brush the tops of the coffee cakes with the egg wash.

Bake in the preheated oven for 25 to 30 minutes until risen and golden brown.

The dough should sound hollow when tapped.