Step 1

In the bowl of your stand mixer, add warm water, yeast and sugar. Let sit for approx. 8-10 minutes until frothy.

Step 2

In a separate small bowl whisk your eggs.

Step 3

Add warm milk, eggs, 3½ cups of the flour and salt to your yeast mixture. Using the dough hook on your mixer, mix the ingredients together while adding tablespoons of butter at a time on low-medium speed. Add a little of the remaining flour as necessary while incorporating the butter. Make sure to completely mix the butter into the dough before adding more butter.

Step 4

Mix dough for approx. 6-8 minutes on medium until dough forms into a ball that is soft, smooth and elastic.

Step 5

Form dough into a ball and place into a lightly greased large bowl (using oil to grease the bowl). Cover with plastic wrap and let rest in a warm draft free place for approx. 1 hour or until double in size.

Step 6

Meanwhile, brown your butter. In a small saucepan, add butter and let sit on low - medium heat until butter starts to brown and is fragrant. The butter will smell nutty, this will take approx. 5-8 minutes. Keep an eye on it so it doesn't burn. You want those flecks of browned butter throughout. Let cool and set aside.

Step 7

Make your sugar coating. In a small bowl add sugar, cinnamon, nutmeg and salt together. Mix to combine and set aside.

Step 8

Grease a 9 x 6 loaf pan with butter and set aside.

Step 9

Use Picture Tutorial as a Reference in the Blog Post.

Step 10

On a lightly floured work surface, flatten dough into a rectangle. Using a rolling pin, roll out dough to a large rectangle approx. 12" wide x 20" tall.

Step 11

Brush the entire dough with the brown butter (using approx. half of the brown butter).

Step 12

Next coat the entire dough with the cinnamon and sugar mixture, using your hands to evenly spread out right to the edges. Reserve approx. half of the sugar mixture. Don't be shy, with the sugar though!

Step 13

Using a large sharp knife cut the dough in half, lengthwise so you have approx. two 6" x 20" strips.

Step 14

Flip the sugar sides together so they are on top of each other. You should have an unsugared dough facing up. Brush that dough with browned butter and sprinkle generously with the sugar mixture.

Step 15

Using a sharp knife cut 6 horizontal strips.

Step 16

Flip each strip (both strips together) over so the bottom unsugared dough is facing up. Brush each piece with butter and sprinkle with sugar. At this point all 12 pieces of dough should be buttered and sugared on every side .

Step 17

Place all 12 sugared pieces into your loaf pan, accordion style. For more of a visual appeal have dough a little zig zagged instead of all lined up perfectly.

Step 18

Brush any remaining butter on top and sprinkle any leftover sugar mix on top.

Step 19

Cover with plastic and let rest for approx. 20-30 minutes until dough has had time to relax and has had its second rise.

Step 20

Meanwhile preheat your oven to 350˚F.

Step 21

Bake for 30 - 35 minutes or until browned. Be careful not to underbake the bread, as the bread needs time for the middle to cook (don't worry about the top getting too browned - it gets crunchy and tastes delicious).

Step 22

Remove from oven and allow the bread to rest for 15 minutes in the pan. Gently run a knife around the edges of the pan and flip the loaf out onto a serving platter.

Step 23

Enjoy while warm!