What can I say, but, WOW!!! Christi is good at finding and sending recipes she knows my kiddos will enjoy, this time, she hit the jackpot! She found it on another blog. I will include the link, because the pictures are much better than mine, and show the step-by-step process. I was planning to make it even sweeter with a drizzle of icing, but Cameron wouldn't allow it, he said it was perfect just the way it was.
I also messed up in the mixing process and neglected to hold out 3/4 C of the flour, my dough did not seem to rise as much as described but everything turned out fine. It was a very stretchy dough, so rolling it out to the 20X12 size took some elbow grease. I was unable to fit all the dough pieces in the loaf pan, so I threw out the small scraps on the end and stuffed as many of the sugary stacks in as I could. The recipe can be found on www.joythebaker.com and is adapted from HungryGirlPorVida.
INGREDIENTS:
Dough:
2 3/4 C plus 2 T flour (set aside 3/4 C)
1/4 C granulated sugar
2 1/4 tsp. active dry yeast (1 envelope)
1/2 tsp. salt
2 oz. butter
1/3 C whole milk
1/4 C water
2 large eggs, room temperature
1 tsp. vanilla
Filling:
1 C granulated sugar
2 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
2 oz. butter, melted until browned
PREPARATION:
In a large mixing bowl, stir first four dry ingredients, reserving 3/4 C of the flour. In a small bowl, whisk eggs. In a small sauce pan, heat butter, milk and water just until the butter melts. Remove from heat and add vanilla. The mixture should be between 115-125 degrees to activate the yeast. Pour the liquid into the large bowl of dry ingredients and mix. Stir in the eggs. Add the remaining 3/4 C of flour and mix for a couple of minutes until the dough comes together.
Spray another large bowl with cooking spray and place dough into it to rise. Cove the bowl with plastic wrap and a kitchen towel. Place in a warm area and allow to rise for an hour. At this point you can refrigerate the dough and finish on day two. I did this and it worked great. Just allow the dough to come back to room temperature the following day, approximately 30 minutes.
Deflate the dough and knead it on a slightly floured surface to form a nice uniform ball. Cover with a kitchen towel and allow it to rest 5 minutes.
Meanwhile, melt 2 oz. of butter and cook over medium-low heat until brown. Stir together sugar and spices and set aside. Grease a 9X5X3 loaf pan and preheat the oven to 350 degrees.
Roll the dough on a lightly floured surface to a 20X12 rectangle or as close to that as possible. Using a pastry brush, spread butter over the dough then sprinkle with the cinnamon sugar mixture. Now you are ready to cut and stack your dough. Begin by cutting 6 vertical pieces that are equal in size. Stack these strips of dough on top on each other. I staggered some of the shorter stips so it would make a more even stack. Now, cut this stack of dough into 6 more equal pieces, so you have 6 stacks of small square pieces of layered dough. Stack these and place them into the loaf pan. Mine didn't reach the edges of the pan but once you allow it to rise again they will. Cover with a towel and allow it to rise one last time for 30-40 minutes.
Bake in the center of your oven, at 350 degrees for 30-35 minutes. I covered the top of my bread loosely with for the last few minutes of baking so the center could bake through and the top would not get too brown.
Remove from the oven and allow to cool for 20-30 minutes, then invert onto a serving platter. Best served warm, with cold milk, I might add. The bread can be wrapped airtight and kept at room temperature for 2 days.
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