This recipe is a little time consuming, but I like the looks and taste of the finished product. I could see trying the slices in different patterns for even more options.
- 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
- In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
- Whisk together eggs and set aside.
- 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. Stir until dough and eggs come together.
- Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.
- Place the dough in 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.
- 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, roll the dough out. The dough should be 12-inches tall and about 20-inches long.
- Brush melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
- 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.
- Pre-heat oven to 350 degrees F.
- 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.
Source: Joy the Baker