1 Heat the milk and bloom the yeast: In a small saucepan set over medium-low warmth add the milk and honey and stir always till the milk is heat and the honey has dissolved. Take away the milk from warmth.
When it’s heat to the contact however not sizzling (about 100°F), sprinkle the yeast over the milk and stir. Put aside for five minutes till small bubbles begin to type. If bubbles don’t type, discard and begin over with new yeast.
2 Soften the butter: In a small microwave-safe bowl add the cubed butter. Cowl the bowl and microwave the butter for 30 to 45 seconds, or till the butter is generally melted. Some stable chunks are okay.
3 Put together the dough: Into a big bowl or the bowl of your stand mixer add the milk combination and butter, ensuring to scrape into the bowl any stable elements or yeast residue. Add the eggs, salt, cinnamon, nutmeg, vanilla and almond extract (if utilizing).
Beat along with a whisk till blended, about 5 to 10 seconds on medium velocity if utilizing the mixer whisk attachment, or by hand. You simply need to convey it collectively a bit.
4 Add the flour and knead the dough: Change the attachment in your stand mixer to the dough hook. Add 3 cups flour and set the stand mixer to low till the flour has absorbed into the liquid.
Improve the velocity to medium and blend till a tough dough kinds and pulls away from the perimeters of the bowl. Knead the dough with the hook for five minutes till a clean supple dough kinds. The dough will likely be pretty delicate, and a little bit cheesy however not sticky.
(For those who don’t have a stand mixer, stir the flour into the liquid with a picket spoon till a tough dough kinds. Then mud your fingers and a clear floor evenly with flour and knead the dough by hand for 10 minutes.)
If the dough appears too moist as you knead it, add a little bit extra flour, 1 tablespoon at a time. The dough needs to be pliable and never so sticky which you can’t deal with it.
5 Let the dough relaxation: Evenly grease a bowl so the dough doesn’t stick. Stretch and type the dough right into a clean ball. Place the ball within the bowl, cowl with plastic wrap and let sit in a heat place for 1 hour or till it has doubled in dimension.
6 Make the filling: About 10 minutes earlier than the dough has completed rising, make the filling. In a medium microwave-safe bowl add the butter and canopy the bowl. Set the microwave for 30-45 seconds. You need the butter melted utterly.
Add the brown sugar, cinnamon, nutmeg, and salt to the melted butter. Stir till a thick paste kinds. Cowl and put aside till you’re prepared to make use of.
7 Fill and roll the dough: Line a rimmed baking sheet with parchment paper or a silicon baking pad.
As soon as the dough has doubled, flip it out onto a clear work floor. Use a rolling pin to roll the dough into a big rectangle, about 10-inches by 24-inches large. The dough will likely be fairly skinny, about 1/4 to 1/2 inch thick.
Utilizing a small offset spatula, butter knife, or silicon spatula, unfold a skinny layer of cinnamon sugar filling over the dough, leaving 1 inch on the prime of the rectangle naked (the lengthy facet).
At first, it received’t appear to be there’s sufficient filling however maintain spreading, scraping up any thicker areas. Ultimately, you’ll be capable to get a skinny coating of the filling all around the dough. That’s what you need.
Beginning on the lengthy facet, roll the dough as much as type an extended, skinny log. Pat and press the 1-inch naked dough border on the prime to the log, ensuring it seals. Flip the log so the seal is on the backside.
8 Lower and twist the dough: Utilizing a pointy knife, reduce the log lengthwise, splitting the log in half.
Twist the 2 halves collectively, ensuring the reduce “strip” facet is going through upward.
Transfer the twisted rope to the ready baking sheet and type a hoop. Tuck the ends of the dough beneath one another to assist seal the ring collectively.
9 Give the dough a second rise: Cowl the ring with plastic wrap and depart it in a heat place to rise till puffy and virtually double in dimension, about 45 to 60 minutes.
10 Preheat the oven: About half-hour into the second rise time, preheat the oven to 350°F.
11 Make the egg wash and bake the cake: As soon as the ring has risen, beat the egg yolk along with the water and gently brush it over the ring.
Bake within the oven 25 to 35 minutes, or till the highest is golden brown and sounds hole whenever you faucet it. In case you have an instant-read thermometer, it needs to be carried out at 195°F to 200°F. Don’t fear if among the filling has oozed out whereas baking, that’s completely regular.
12 Cool the cake and add the infant: Let the cake cool on the baking pan for 10 minutes, then loosen the bread from the pan with a spatula. Then fastidiously transfer the cake to a wire rack, utilizing two spatulas, and let cool utterly to room temperature.
As soon as the cake has cooled, insert the infant into the cake (I often push it in on the underside so nobody can inform the place it’s).
13 Make the glaze: To make the glaze, sift powdered sugar right into a medium-sized bowl. Add 2 tablespoons of milk and the vanilla. Stir till the elements are absolutely integrated and a glaze kinds.
The glaze needs to be thick and opaque however nonetheless pourable. If the glaze is simply too thick, add extra milk, 1/2 teaspoon at a time, till the specified thickness has fashioned.
14 End and serve the cake: Place the wire baking rack with the cooled cake over a rimmed baking sheet.
Spoon the glaze all around the cake ensuring the highest is totally lined. Then instantly sprinkle the coloured sugar over the cake. The moist glaze will permit the sugar to stick to the cake. Let the glaze and sugar dry, then transfer the cake to a serving platter.