makes two 4" loaves or one 9" loaf
For the dough:
2 1/4 teaspoons active dry yeast (one packet)
3 tablespoons warm water (105-115 degrees F)
pinch granulated sugar
3 cups unbleached all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter
1/3 cup organic whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the cinnamon-sugar filling:
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
pinch of cardamom
4 tablespoons unsalted butter, melted until browned
1. Activate the yeast by whisking the yeast into 3 tablespoons of warm water. Stir in a pinch of granulated sugar and let the mixture sit for 5 minutes, or until it is thickened and bubbly. If the mixture does not form foam, discard and try again with another packet of yeast.
2. In a large bowl, whisk together 2 cups flour, sugar, and salt. Set aside.
3. Add the milk and butter to a small sauce pot. Heat over medium heat until the butter has melted. Remove the pot from the heat and stir in the water and vanilla extract. Let the mixture cool for a few minutes, until the mixture registers 115-125 degrees F.
4. Pour the wet ingredients into the dry ingredients and mix together with a spatula. Add the eggs and stir to combine. Add 3/4 cup flour and stir until well-combined. The dough will be sticky.
5. Turn the dough out into a large greased bowl. Cover with plastic wrap and set in a warm place to rise until doubled in size, about one hour.
6. In the meantime, whisk together the sugar, cinnamon, nutmeg, allspice, ginger, and cardamom in a small bowl. Set aside. In a small sauce pot, melt the butter until browned, then set aside.
7. Grease and flour two 4" loaf pans or one 9" loaf pan. Set aside.
8. Punch the dough to deflate it, then knead the remaining 1/4 cup of flour into the dough. Cover with a clean towel and let rest for 5 minutes.
9. Lightly flour your work surface, then roll out the dough until it is about 12-inches wide by 20-inches long. (Don't worry if it's not a perfect rectangle.) Use a pastry brush to spread the browned butter evenly across the dough. Then sprinkle the buttered dough with the cinnamon-sugar mixture, and lightly pat the sugar into the buttered dough.
10a. To make two small loaves, cut the dough horizontally into six equal strips. Stack the strips on top of each other and cut into 6 stacks of squares. Place the dough squares into the prepped loaf pans so they appear like pages in a book.
10b. To make one large loaf, cut the dough vertically into six equal strips. Stack the strips on top of each other and cut into 6 stacks of squares. Place the dough squares into the prepped loaf pans so they appear like pages in a book.
11. Place a clean towel over the loaf pan(s) and set in warm place to rise for 30-45 minutes, or until doubled in size.
12. Bake in a 350 degree oven for 30-35 minutes, or until the top is dark golden brown. Remove the loaves from the oven and place on a wire rack to cool for 20-30 minutes. Insert a butter knife around the edges of the pan to loosen the bread and then carefully flip it onto a serving plate. Serve warm.