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1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the butter and milk to a small saucepan and heat just until the butter is completely melted. Turn off the heat and add water and vanilla to the pan. Let the mixture cool until it registers about 115-120 F on an instant read thermometer.
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2
Add eggs to the mixer bowl and turn mixer to low. Stream milk mixture down the side of the mixer bowl. Continue beating until dough comes together.Add flour, 1 tablespoon at a time, and knead until dough clears the sides of the bowl. You want the dough tacky, but not so sticky that you can't handle it. Transfer dough to a lightly floured work surface. Knead briefly then form dough into a ball. Put dough in a sprayed bowl. Cover with plastic wrap and set aside in a warm place. Let rise about 1 hour.
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3
Make the filling by whisking the sugar, cinnamon and nutmeg together in a small bowl. Add the butter to a small saucepan and melt over medium-low heat until it is brown and smells nutty. Set aside.
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4
Turn dough out onto a lightly floured work surface. Press to deflate then cover with a kitchen towel and let rest for 5 minutes. Roll dough into a rectangle about 12x20 inches (the dough will be quite thin).
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5
Brush dough with the browned butter then sprinkle it evenly with the cinnamon-sugar mixture.
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6
Use a pizza cutter to slice dough rectangle vertically into six equal strips.
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7
Stack the strips on top of one another and again cut into six equal stacks.
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8
Spray a 9x5 loaf pan. Layer dough squares on top of one another and transfer to the prepared pan.
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9
Cover the pan with a kitchen towel and set in a warm place to rise for 30-45 minutes, or until dough is puffy.
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10
Meanwhile, preheat oven to 350 F. Bake the loaf for about 35 minutes, or until the top is golden brown. If the top starts to brown too much, you can tent it with aluminum foil.
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11
Transfer the pan to a wire rack and let cool for about 20 minutes. Serve warm.
