Dough
All-Purpose Flour	g
Sugar	g
Active Dry Yeast	g
Kosher Salt	tsp
Butter	g
Milk	ml
Water	ml
Eggs
Vanilla Extract	tsp
Cinnamon Sugar Filling
Sugar	g
Brown Sugar	g
Ground Cinnamon	tsp
Ground Nutmeg	tsp
Butter	g

1. In a large bowl, whisk together 250 g of flour, sugar, yeast, and salt. Set aside.
2. Whisk together the eggs and set aside.
3. In a small saucepan, melt the butter with the milk. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture is room temperature.
4. Pour the milk mixture into the dry ingredients and mix with a spatula or with the dough hook on your stand mixer. Add the eggs and stir the mixture until the eggs are incorporated into the batter.
5. Add the remaining flour and continue mixing for about 2 minutes. The dough will come together and feel sticky which is the correct texture.
6. Place the dough is a large bowl that has been lightly greased with oil. Cover the bowl with cling film and let sit at room temperature for 30 minutes to 1 hour.
7. While the dough rises, melt the butter and whisk together with the sugar, cinnamon, nutmeg for the filling. Set aside.
8. Transfer the dough to a work surface (50 x 50 cm) and roll out the dough thinly, brush with the cinnamon sugar mixture.
9. Cut the dough into long, 10 cm wide strips. Place strips on top of each other, cut across into 7 cm high packages. Grease the mold, dust with flour. Place the parcels loosely and upright in the form.
10. Place the damp kitchen towel over the loaf pan, and allow to rise again in a warm place for 30-45 minutes. Heat the oven to 180 ºC while the dough rises.
11. Once resting period is over, bake the dough for 30-35 minutes or until a deep golden brown. Don’t under bake or bread will be cooked on top but doughy in the middle.
12. If the surface turns brown too soon, cover it with aluminum foil.
13. Remove from the oven, allow to rest for 15-20 minutes

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