INGREDIENTS:
Dough:
2 3/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp. instant yeast
1/2 tsp salt
4tbsp. unsalted softened butter
1/3 cup whole milk * I used 2% milk
1/4 cup warm water
1 tsp. vanilla extract
2 room temp large eggs
Filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp ground cinnamon
1/2 tsp grated nutmeg
To make the dough, combine flour, sugar, yeast and salt in a bowl with dough hook. Combine the butter and milk in a small saucepan, heat until the butter is melted. Set aside and let cool until the temp is 115- 125*F. Add the milk mixture,water,vanilla and eggs to mixing bowl. Mix on low speed until dough forms. Continue to knead until smooth and elastic, adding additional flour as need (1 tbsp at a time) until the dough no longer sticks to the side of the bowl and is tacky NOT sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat and cover. Let rise in a warm place for about 1 hour or until it doubles in size.
*while dough rises add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
Transfer dough to LIGHTLY floured surface and gently deflate. roll into a ball, cover and rest for another 5 minutes. Roll out into a 12x20 rectangle. Brush dough with browned butter
Preheat oven to 350*F. Bake 30-35 minutes, until the top is golden brown. Remove from oven and let rest for 20-30 minutes. Run knife around the edges to loosen and carefully turn the loaf out, transferring to serving plate. Serve warm but also taste yummy the day after ( it has a cinnamon toast crunch flavor to it)
