Ingredients
- Dough:
- 3 & 1/2 cups flour
- 1/4 cup sugar
- 2 & 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 eggs
- 4 tablespoons unsalted butter
- 1/3 cup whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- Filling:
- 1 cup sugar
- 2 teaspoons cinnamon
- pinch of nutmeg
- 4 tablespoons unsalted butter
Directions
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In a large bowl, combine 2 cups flour, sugar, yeast, and salt.
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In a small bowl, whisk the eggs.
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In another small bowl, melt 4 tablespoons of butter with milk. Add water and vanilla and stir until combined.
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Pour milk mixture into bowl with flour. Add eggs and stir until incorporated. Add remaining flour, in 1/2 cup increments, until a ball of dough forms. The dough should be somewhat sticky, but capable of holding shape.
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Knead dough on a floured work surface for about 10 minutes.
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Grease a large bowl and place dough inside. Cover and let rise in a warm place for about 1 hour.
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Deflate dough and knead on a floured work surface for a couple of minutes.
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Roll dough out to 1/4 to 1/2 inch thickness (you should get a large rectangle – about 12×20).
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To make filling, melt remaining 4 tablespoons of butter. In a separate small bowl, combine sugar, cinnamon, and nutmeg.
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Brush the butter onto the rectangle of dough and sprinkle cinnamon-sugar mixture over top.
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Using a pizza cutter, slice the dough into 1 to 1 & 1/2 inch strips. Then cut across to make squares. Stack dough in groups of 6’s (I had 8 stacks).
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Grease and flour a loaf pan and place as may stacks as possible (I fit about 6 stacks). I had 2 leftover stacks that I just put it individual ramekins. Cover with a kitchen towel and let rest for about 30 minutes.
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Preheat oven to 350 F.
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Bake bread for 30 minutes, or until golden brown (If you do individual ramekins, decrease time about 5-8 minutes). Let bread rest for 20 minutes before digging in.