Ingredients

• 2 ½–2 ¾ cups Organic White Unbleached All-Purpose Flour (313–344 g)
• 2 tsp Active Dry Yeast (6 g)
• 1 ½ tsp Kosher Salt
• 2 Tbsp Granulated Sugar (25 g)
• ¾ cup Whole Milk (180 ml)
• 3 Tbsp Unsalted Butter (42 g)
• 1 Egg, room temperature (50 g)

• 1 Egg (50 g)
• 2 tsp Water

• 2 tsp Pearl Sugar

• 5 Tbsp unsalted Butter, room temperature (65 g)
• 1 tsp Ground Cinnamon
• 1 Tbsp Granulated Sugar (13 g)

Instructions

1. Whisk together half the flour, yeast, salt and sugar in the bowl of a stand mixer. When adding the yeast and salt, add on opposite sides of the bowl so they are not touching.
2. Heat milk in a saucepan to 180°F. Remove from heat and add butter. Stir together to melt the butter. Let cool to 120–130°F. Note: The milk cools quickly once the butter is added, so check the temperature after adding the butter.
3. In a stand mixer fitted with the paddle attachment, slowly add warm milk to the flour mixture on low. Add egg and mix until incorporated.
4. With the mixer still on low, add remaining flour in five portions and mix until incorporated. The dough will look shaggy and stick to the bowl.
5. Remove the paddle attachment, scrape it off and switch to the dough hook. Mix the dough on low speed (2 on a KitchenAid mixer) for 20–24 minutes. If the dough is still sticking to the bowl after 18 minutes, sprinkle in an additional 1–2 Tablespoon flour, 1 Tablespoon at a time. The dough should start to pull away from the bowl.
6. Continue to mix until dough is soft and little sticky. To determine if the dough is ready, take a small ball of it and stretch into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it without tearing.
7. Knead dough on the counter for about 30 seconds into a small ball.
8. Lightly coat a bowl or 8-cup measuring cup with oil. Place dough in the bowl, cover with plastic wrap and let it rise until doubled in bulk, 60–90 minutes, depending on the temperature in your kitchen. Note: I recommend using an 8-cup measuring cup because you can use the markings on the side of the bowl to see when the dough has doubled.
9. While the dough is rising, lightly butter a 9 x 5-inch loaf pan.

1. Cut the butter into five pieces and place in a small bowl. Add ground cinnamon and sugar and mix together with a spoon. Cover with plastic wrap until ready to use. Leftover filling can be stored at room temperature for one day, and then refrigerated.

1. Once the dough has risen, punch it down, remove from bowl and place it on a work surface. Divide the dough into 12 equal pieces, about 49 grams each.
2. Roll each piece into a 4-inch circle (it doesn’t have to be a perfect circle). Spread about 2 teaspoons cinnamon-butter mixture across the circle. Fold in half and place it upright, with the folded side down, into the loaf pan. Repeat with the remaining 11 pieces of dough.
3. Cover with plastic wrap, place it in a warm spot and let it rise for 45 minutes. The dough is ready when you can lightly press the dough with the knuckle on your index finger and it bounces back.
4. Preheat oven to 350°F. Right before placing the dough in the oven, whisk the egg and water together and lightly brush it over the dough. Be gentle, so you don’t deflate the dough. Next sprinkle the pearl sugar over the top of the bread.
5. Bake the bread for 25–30 minutes, until it is risen, dark golden brown, and the internal temperature in the center of the loaf is 190°F. Use an instant-read thermometer to check the temperature.
6. Remove from oven and let cool in the pan for 10 minutes. Remove from the pan and let cool to room temperature. The bread can be served while still warm.

1. This bread is best eaten within the first two days. It can be stored at room temperature, wrapped tightly in plastic wrap, for up to five days total.