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1
Heat the milk in a small saucepan over medium heat until steam rises from the surface and small bubbles form around the edges of the pan.
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2
Remove the pan from the heat, add 1/2 cup of the sugar, and stir until its dissolved.
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3
Set aside to cool until the milk feels warm to the touch and an instant-read thermometer registers 105 degrees F to 115 degrees F, about 20 minutes.
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4
Meanwhile, place the warm water in a small bowl, add the yeast and remaining 1/2 teaspoon of sugar, and stir to combine.
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5
Let sit until very foamy and bubbly, about 10 minutes.
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6
Place 3 cups of the flour and the salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low to combine.
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7
Add the whole egg, egg yolk, butter, cooled milk-sugar mixture, and yeast mixture and mix on low until a wet, cohesive dough forms, about 1 minute.
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8
Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
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9
Mix on medium-high speed until the dough is smooth and elastic and it forms a single mass on the paddle, about 5 minutes.
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10
Turn off the mixer, scrape down the sides of the bowl and the paddle with the spatula, and remove the paddle.
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11
Fit a dough hook on the mixer and add the remaining 1/2 cup of flour.
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12
Mix on low speed until the flour is just incorporated, about 1 minute.
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13
Increase the speed to medium and mix until the dough is smooth, elastic, and no longer sticky to the touch, about 3 to 4 minutes.
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14
Meanwhile, coat a large bowl with vegetable oil or cooking spray and set it aside.
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15
Shape the dough into a ball, place it in the prepared bowl, and turn to coat it in the oil or spray.
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16
Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until tripled in volume, about 1 1/2 to 2 hours.
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17
Punch the dough down, shape it into a ball, and return it to the oiled bowl.
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18
Cover tightly with plastic wrap, return it to the warm place, and let it rise until slightly more than doubled, about 1 hour.
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19
(If youre not baking the dough until the next day, place it in the refrigerator and let it rise overnight.)
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20
If the dough rose overnight in the refrigerator, let it sit in the bowl at room temperature for 30 minutes before rolling it out.
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21
Place the dough on a work surface and pat it into an 8-inch square.
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22
Use a large knife to score the dough into 64 (1-inch) squares, then cut the dough along the scored lines into pieces.
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23
Roll each piece between your palms into a rough ball and return it to the work surface.
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24
Place the melted butter in a shallow dish.
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25
Generously coat a 12-cup Bundt pan with some of the melted butter; set the pan aside.
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26
Mix the sugar, cinnamon, and nutmeg together in a second shallow dish.
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27
Working with 6 dough balls at a time, roll them in the butter to coat.
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28
Then drop them in the sugar mixture and roll to coat.
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29
Place the sugared dough balls into the prepared pan, layering them over any spaces as you go.
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30
(Dont worry about being too precise.)
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31
When youre done, you should have about 3 layers of dough and the pan should be about half full.
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32
Drizzle the remaining butter and sprinkle the remaining sugar mixture over the bread.
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33
Cover the pan loosely with plastic wrap and let the dough rise in a warm area until the pan is about two-thirds full, about 1 1/2 to 2 hours.
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34
Heat the oven to 350 degrees F and arrange a rack in the bottom third.
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35
Remove the plastic wrap from the pan.
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36
Bake until the bread is browned and a wooden skewer inserted into the center comes out clean, about 35 to 40 minutes.
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37
Transfer the pan to a wire rack and let it cool for 5 minutes (if you let the bread cool any longer, the sugar will solidify and stick to the pan).
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38
Place a large plate over the Bundt pan to completely cover it, then flip the pan over to release the bread.
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39
Carefully remove the pan and serve the bread warm or at room temperature.
