Step 1

Add all ingredients to a large bowl (proof yeast if desired).

Step 2

Mix with a dough hook for 10 minutes on medium speed. This dough cleans the sides of the bowl, but sticks to the bottom until kneaded for the full ten minutes. If after 10 minutes it still hasn’t cleaned the bottom of the bowl, add a bit more flour and mix it in. Let rise for about 1 1/2 hours.

Step 3

Mix all ingredients in a small bowl.

Step 4

Roll the dough out into a rectangle, about 16″ x 12.”Spread the filling in a strip down the center.

Step 5

Using a pastry cutter, cut strips on each side (you need the same number of strips on each side). Try to keep the cuts about a 3/4 inch from the filling.

Step 6

Cross the strips of dough over in a herringbone pattern. Be sure to lift the sides of dough up as you go. This will give the loaf "walls" to keep the filling from leaking out. If any of your cuts dips down too low, pinch the dough back together or your filling will ooze out.

Step 7

Pinch the last strips and fold them under.Do the same with the other end.

Step 8

Let rise about 20 minutes, then preheat the oven to 350F.Brush liberally with a beaten egg.And sprinkle with a happy snowstorm of sugar.

Step 9

Bake 25-30 minutesNOTE: You could also bake this at 375F, but it darkens up quite a bit faster. Play around and see what works for you.Let cool a few minutes before slicing or it will fall apart.

Step 10

Serve immediately with a cup of hot coffee.