First of all we want to thank you, Joy the Baker for allowing us to "stumble upon" this recipe recently. It was just as delicious as you described :) It may be time consuming, but trust us...its worth it. I (Lisa) had friends visiting when I made this and we ate the entire thing in 1 day....yes, it was THAT good. Try it out and let us know what you think, we don't think you'll be disappointed. Moist and delicious in perfectly portioned squares! Definitely worth a repeat.
For the Dough:
2 3/4 cups plus 2 tablespoons 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
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:1 cup granulated sugar
2 teaspoons ground cinnamon1/2 teaspoon fresh ground nutmeg
Directions: 1) In a large mixing bowl whisk together the 2 cups of flour, sugar, yeast, and salt. Set aside.
2) Whisk together eggs and set aside.
3) In a saucepan, melt together butter and milk until the butter melts. Remove from the heat and add the water and vanilla extract. Once mixed, set aside for 2-3 minutes.
4) Pour the milk mixture into the bowl of dry ingredients and mix. Add the eggs and stir the mixture until the eggs are just incorporated into the batter. As Joy the Baker mentions "the eggs will feel soupy and it will 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. You want the mixture to be sticky.
5) Then, place the dough is a large, greased bowl/dish. 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.
6) While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Then, melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set aside.
7) After the dough has doubled in size, 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,but don't worry if its not long enough. 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 even though it might seem like it may be too much.
8) 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 lined up one behind the other. 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.
9) 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.
10) Remove from the oven and allow to rest for 20 to 30 minutes. Loosen it with a butter knife so that it easily slides out of the pan.
11) Serve warm with coffee or a BIG glass of ice cold milk. You'll need something to wash all that delicious down.
2 3/4 cups plus 2 tablespoons 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
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:1 cup granulated sugar
2 teaspoons ground cinnamon1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned
Directions: 1) In a large mixing bowl whisk together the 2 cups of flour, sugar, yeast, and salt. Set aside.
2) Whisk together eggs and set aside.
3) In a saucepan, melt together butter and milk until the butter melts. Remove from the heat and add the water and vanilla extract. Once mixed, set aside for 2-3 minutes.
4) Pour the milk mixture into the bowl of dry ingredients and mix. Add the eggs and stir the mixture until the eggs are just incorporated into the batter. As Joy the Baker mentions "the eggs will feel soupy and it will 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. You want the mixture to be sticky.
5) Then, place the dough is a large, greased bowl/dish. 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.
6) While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Then, melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set aside.
7) After the dough has doubled in size, 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,but don't worry if its not long enough. 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 even though it might seem like it may be too much.
8) 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 lined up one behind the other. 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.
9) 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.
10) Remove from the oven and allow to rest for 20 to 30 minutes. Loosen it with a butter knife so that it easily slides out of the pan.
11) Serve warm with coffee or a BIG glass of ice cold milk. You'll need something to wash all that delicious down.
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