Ingredients
For the Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active
dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted
until browned
Method
To activate yeast, whisk yeast into
3 tablespoons of warm water. The water should be between 105 and 115
degrees F. Add a pinch of granulated sugar and allow the mixture to sit
for about 5 minutes, until the mixture is foamy and frothy. Your yeast is
ready to go! If the mixture does not foam and froth, toss the yeast and
try again with another package of yeast. Add the activated yeast when you
combine the wet and dry ingredients.
In a large mixing bowl (I used just
the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and
salt. Set aside.
Whisk together eggs and set aside.
In a small saucepan, melt together
milk and butter until butter has just melted. Remove from the heat and
add water and vanilla extract. Let mixture stand for a minute or two, or
until the mixture registers 115 to 125 degrees F.
Pour the milk mixture into the dry
ingredients and mix with a spatula. Add the eggs and stir the mixture
until the eggs are incorporated into the batter. The eggs will feel soupy
and it’ll seem like the dough and the eggs are never going to come together.
Keep stirring. Add the remaining 3/4 cup of flour and stir with the
spatula for about 2 minutes. The mixture will be sticky. That’s
just right.
Place the dough is a large,
greased bowl. Cover with plastic wrap and a clean kitchen towel.
Place in a warm space and allow to rest until doubled in size, about 1
hour. *The dough can be risen until doubled in size, then refrigerated
overnight for use in the morning. If you’re using this method, just let
the dough rest on the counter for 30 minutes before following the roll-out
directions below.
While the dough rises, whisk
together the sugar, cinnamon and nutmeg for the filling. Set aside.
Melt 2 ounces of butter until browned. Set aside. Grease and
flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough and knead
about 2 tablespoons of flour into the dough. Cover with a clean kitchen
towel and let rest for 5 minutes. On a lightly floured work surface, use
a rolling pin to roll the dough out. The dough should be 12-inches tall
and about 20-inches long. If you can’t get the dough to 20-inches long…
that’s okay. Just roll it as large as the dough will go. Use a
pastry brush to spread melted butter across all of the dough. Sprinkle
with all of the sugar and cinnamon mixture. It might seem like a lot of
sugar. Seriously? Just go for it.
Slice the dough vertically, into
six equal-sized strips. Stack the strips on top of one another and slice
the stack into six equal slices once again. You’ll have six stacks of six
squares. Layer the dough squares in the loaf pan like a flip-book.
Place a kitchen towel over the loaf pan and allow in a warm place for 30
to 45 minutes or until almost doubled in size.
Place a rack in the center of the
oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30
to 35 minutes, until the top is very golden brown. The top may be lightly
browned, but the center may still be raw. A nice, dark, golden brown will
ensure that the center is cooked as well.
Remove from the oven and allow to
rest for 20 to 30 minutes. Run a butter knife around the edges of the
pan to loosen the bread and invert onto a clean board. Place a cake
stand or cake plate on top of the upside down loaf, and carefully invert
so it’s right side up. Serve warm with coffee or tea.
I think this bread is best served
the day it’s made, but it can also we wrapped and kept at room temperature for
up to 2 days.
Ingredients
