Ingredients

• 1 1/4 cups Warm Water 110°F
• 1 Tbsp Granulated Sugar
• 2 1/4 tsp Active Dry Yeast one 7g packet
• 1/4 cup Melted Butter
• 3 1/2-4 cups Unbleached White All-Purpose Flour
• 1 1/2 tsp Salt

• 1/2 cup soft Butter
• 1/4 cup Minced Garlic
• 1/4 cup shredded Parmesan
• 2 Tbsp Brown Sugar
• 1/2 tsp Salt

Instructions

1. In a large mixing bowl, combine warm water and sugar. Sprinkle yeast over the top of the warm water mixture and let sit for 5 minutes while the yeast activates.
2. Add the melted butter, 3 1/2 cups flour and salt and mix until a rough dough forms, 4 minutes on low with a dough hook or 6 minutes by hand. Add additional flour if the dough is wet and not forming a cohesive ball and mix to incorporate.
3. Increase speed to medium and continue to mix until a smooth and elastic dough forms, about 6 additional minutes with a dough hook or 10 minutes by hand.
4. Transfer dough to a lightly oiled bowl, turning dough to oil all sides, then cover and place in a warm area to rise until doubled in size, about 45 minutes. Lightly oil a 10-inch round pan and set it aside.
5. While the dough rises, make the filling. In a small bowl, add soft butter, minced garlic, Parmesan, brown sugar and salt. Mix well; set aside.
6. When dough has doubled in size, transfer to a lightly floured surface and dust lightly with additional flour. Roll dough into a thin rectangle, about 20 x 24 inches. Spread the filling evenly over the entire surface of the dough, leaving about 1/2-inch of dough clear along one of the 24-inch sides.
7. Starting at the other 24-inch side of the dough, gently roll the dough into a tight log. Roll the log so the unfilled edge is on the bottom, against the work surface.
8. Using a bench scraper or sharp knife, split the dough in half length-wise. Gently position each half with cut sides up, then cross one half over the other to create an “x” shape.
9. Gently braid each half around each other, leaving the cut ends facing up at all times.
10. Tuck the ends of the dough under the braid on one end. Then, gently begin to curl the braid from that end into a spiral. When the other end is reached, tuck the remaining dough ends until the spiral.
11. Carefully transfer the spiral into the prepared pan. Cover and let rise until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 375°F.
12. When the dough has doubled in size, bake until set and golden-brown and the interior temperature reaches 190°F, about 45 minutes.
13. Let cool in the pan for 10 minutes, then remove and let cool at least another 20 minutes. Serve warm or at room temperature.