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1
Combine first 3 ingredients in a 1-cup glass measuring cup, and let stand 5 minutes.
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2
Beat 1/2 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt; beat 3 minutes or until light and fluffy. Beat in eggs and next 2 ingredients. Stir in yeast mixture.
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3
Combine bread flour and nutmeg. Gradually add to butter mixture, and beat at low speed 2 minutes or until well blended.
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4
Sprinkle a flat surface generously with bread flour. Turn dough out; knead until smooth and elastic (about 5 minutes), sprinkling surface with bread flour as needed. Coat a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap; let rise in a warm place (80u00b0 to 85u00b0) 1 1/2 to 2 hours or until doubled in bulk.
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5
Punch dough down; turn out onto lightly floured surface. Divide dough in half. Roll 1 dough portion into a 20- x 12-inch rectangle. Spread with 1/4 cup softened butter, and cut into 5 (12- x 4-inch) strips. Sprinkle 2 Tbsp. Citrus Filling over 1 strip, and top with a second strip. Repeat with remaining strips and filling, stacking strips as you go. Cut stack into 6 (4- x 2-inch) rectangles.
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6
Lightly grease 2 (9- x 5-inch) loaf pans with cooking spray. Place stacked rectangles, cut sides up, into 1 prepared pan. Repeat procedure with remaining dough, 1/4 cup softened butter, Citrus Filling, and second pan. Sprinkle any remaining filling over loaves.
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7
Whisk together powdered sugar, melted butter, honey, and egg white until blended. Spoon over loaves. Cover loosely with plastic wrap; let rise in a warm place (80u00b0 to 85u00b0) 1 hour or until doubled in size.
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8
Preheat oven to 350u00b0. Bake 30 to 35 minutes or until golden brown, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; brush with Fresh Citrus Glaze. Cool 5 minutes.
