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1
In a small bowl, combine warm milk, yeast and sugar and whisk to dissolve. Let sit for about 5 minutes until mixture becomes foamy (if it doesn't become foamy, your yeast may have expired or the milk was too hot, so start over with fresh yeast).
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2
In the bowl of a stand mixer with a dough hook, combine yeast mixture, flour, salt, eggs and vanilla extract. Mix slowly to combine. Once combined, add in butter, one tablespoon at a time. When butter is incorporated, scrape down sides of the mixing bowl, and knead dough for about 5 minutes on medium speed, adding sprinkles in during the last half of kneading.
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3
Remove the dough to a greased mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, about two hours.
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4
Grease two loaf pans and set aside. In a small bowl, mix together all filling ingredients.
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5
After two hours, punch down dough and divide into two even portions. Roll out one half of dough into a tall rectangle. Spread evenly with filling mixture to the edges.
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6
Roll up dough using the long side of the rectangle. Once rolled, cut the entire roll down the middle with a sharp knife, lengthwise. You should have two long pieces of dough with the layers of filling exposed. Braid the two pieces over one another, with the filling facing up.
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7
Twist the braid into a shape that will fit in the loaf plan and place it inches Repeat process with second half of dough.
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8
Preheat oven to 350 degrees. Cover both loaves with a clean kitchen towel and let rise for about 20 minutes while the oven is preheating.
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9
Bake loaves for about 50 - 60 minutes. Remove from oven and let cool.
