Sugar & Cinnamon pull-apart Bread

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

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.

 

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 few minutes.

 

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.  

 

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 in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel.

Put in a warm space and allow to rest until doubled in size, about 1 hour.

(I made the dough the night before and just left it to rise, alternatively you can refigerate after it has risen).

 

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 to 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. 
 

Place a rack in the center of the oven and preheat to 180 degrees C. Place loaf in the oven and bake for 30 to 35 minutes, until the top is dark golden brown.  Be careful to make sure that you do not take the bread out to early as it may be brown on the top but raw in the middle.