Not a very neat stack huh!
For the dough:
2 3/4 cups ( 385 gms ) plus 1 tbsp all purpose flour
1/4 cup ( 50 gms) granulated sugar
1 1/4 tsps ( 1 envelope) instant dry yeast
1/2 tsp salt
2 larg eggs, at room temperature
2 ounces ( 60 gms ) unsalted butter
1/3 cup ( 80 ml) milk
1/4 cup ( 60 ml) water
1 tsp pure vanilla extract
(I heated up the milk and water and infused with a pod of vanilla beans for an hour or until cooled)
For the filling:
1 cup ( 200gms) granulated sugar
2 tsps ground cinnamon
1/2 tsp fresh ground nutmeg (optional) (I omit this)
2 ounces (60 gms ) unsalted butter
1. In a large mixing bowl, whisk together 2 cups (280 gms) flour, sugar, yeast and salt. Set aside.
2. In a small bowl, whisk together the eggs and set aside.
3. Melt the butter with milk. You can melt the butter in milk in a small saucepan over medium-low heat.
4. Add the water and vanilla extract to the milk-butter mixture and stir a little.
5. 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 (105 gms) of flour and stir with the spatula for about 2 minutes. Then knead and form a nice ball. Knead the dough by hand for about 10 minutes. You can use an electric mixer and have the job done in about half the time.
6. Grease a clean bowl a little and place the dough ball inside. Cover with plastic wrap and place in a warm space and allow to restuntil doubled in size, about 1 hour.
7. Deflate the risen dough and lightly coat the dough with a tablespoon of flour.
8. Place the dough onto a lightly floured work surface.
9. Roll out until it's about 12 inches tall (30cm) and about 20 inches (50cm) wide.
10. Prepare the filling - melt the butter ( in microwave oven or in a saucepan)
11. Mix the sugar with the cinnamon.
12. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
13. Slice the dough vertically, into six equal-sized strips.
14. Stack the strips on top of one another and slice the stack into six equal slices once again. You will have six stacks of six squares.
15. Grease and flour a 9x5x3 inch (22x12x8) loaf pan.
16. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow to rest in a warm place for 30-40 minutes.
17. Then bake in the preheated oven at 350degF (177 deg C) for about 30 minutes or until the tops are 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. If using a heavy , black loaf pan, reduce the oven temperature slightly. Things seem to bake faster in it.
18. Remove from the oven and allow to rest for 20-30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.