ginger pear coffee cake

I was so excited to make this recipe.  Last Christmas my visiting teacher Diane in Hershey brought me a gorgeous sweet bread similar to this that her husband makes each year.  If there's one thing that tickles me pink it's when friends bring me pretty things to eat or share with my family.   A good old fashioned recipe sent my way works just as well too and a friend sent one to me today.  This coffee cake is excellent and everyone in the family ate it happily (I think it was the chocolate chips that won them over, I knew they would).

ginger pear coffee cake (allrecipes.com)
1 package active dry yeast (or 2 1/4 teaspoons)
1/4 cup warm water
1 cup warm buttermilk
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
3 cups flour
1 egg

filling
1 1/2 cups diced peeled fresh pears
1/2 cup raisins (I used chocolate chips)
1/3 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated lemon peel (I used orange peel to compliment the chocolate)
1/4 teaspoon ground cloves
1 tablespoon butter, softened
1/4 cup sugar
1 egg, slightly beaten

glaze
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 teaspoons milk

In a mixing bowl, dissolve yeast in warm water.  Add buttermilk, sugar, butter, salt and 1 1/2 cups flour.  Beat in just until moistened.  Add egg; beat for 2 minutes.  Stir in remaining flour or more to form a soft dough.  Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a bowl coated with nonstick cooking spray, turning once to coat top.  Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine the first seven filling ingredients.  Punch dough down.  Turn onto lightly floured surface.  Roll into a 16-inch by 9-inch rectangle.  Spread butter over dough.  Sprinkle pear mixture to within 1/2-inch of edges.  Sprinkle with sugar.  Roll up jelly-roll style, starting with long side; pinch seams to seal.  Place seam side down on a baking sheet coated with nonstick cooking spray.  Pinch ends together to form a ring.
With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-inch intervals.  Separate strips slightly; twist to allow filling to show.  Cover and let rise in a warm place until doubled, about 50 minutes (I omitted this step and it was fine!).  Brush dough with egg.  Bake at 375 for 20-25 minutes or until golden brown.  Cool on wire rack.
For glaze, combine sugar, vanilla nad enough milk to achieve drizzling consistency.  Drizzle over ring.