3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp. (1 envelope) active dry yeast
1/2 tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 tsp. vanilla extract
for the filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 tbsp. unsalted butter, melted until browned
2 oz. cream cheese, at room temperature
1 tsp. vanilla
1-2 tsp. milk or half and half
To make the dough, combine the flour, sugar, salt and yeast in the bowl of a mixer fitted with a dough hook.
In a small saucepan, melt together milk and butter until butter has just melted. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Add the milk mixture, water, vanilla and eggs into the dry ingredients and mix on low speed until well combined and a cohesive dough forms. Continue to knead on low speed until the dough is smooth and elastic, adding additional flour 1-2 tbsp. at a time until the mixture is tacky and not sticky. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
To make the filling: whisk together the sugar, cinnamon and nutmeg. Set aside. Melt 4 tbsp.of butter until browned. Set aside. Grease a loaf pan. Set aside.
Transfer the dough to a lightly floured surface or pastry mat. Flatten the dough into a disk, then roll the dough into a rectangle shape 12 inches tall by 20 inches long.
Brush the dough with the browned butter using all of the butter!! Sprinkle the cinnamon sugar mixture covering the entire surface of the dough make sure you use all of the mixture!
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
Stack the dough and place it into the loaf pan.
Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
While the dough is rising add the apple cider to a small sauce pan on medium-high heat. Reduce the cider down until there is only 1/4 cup of liquid left. About 7-8 minutes. Keeping a strong eye on the pot. Once the cider has reduced carefully transfer the liquid to a small glass bowl to cool.
Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.
While the bread is baking make the glaze. In a medium sized bowl add the cream cheese and whisk until smooth and fluffy. I did this by hand but feel free to use a mixer. Add the reduced apple cider, confectioners sugar and vanilla. Whisk together until smooth. At this point you can add the milk or half-and-half 1 tsp. at a time until desired consistency. I like mine kind of thick
Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Drizzle with the glaze. Enjoy!
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