Cinnamon Leaves

(This recipe was adapted from Zomick's Kosher Bakery)

Ingredients:

For the Dough:

• 5 cups plus all-purpose white or whole grain flour
• 2 cups granulated sugar
• 3 teaspoons active dry yeast
• 1/2 teaspoon kosher salt
• 3 tablespoons butter
• 2 cups low fat milk
• 2 cups water
• 4 large eggs, at room temperature
• 1 ½ teaspoon vanilla extract

For the Filling:

• 3 cups granulated sugar
• 4 teaspoons cinnamon
• 1 teaspoon nutmeg
• 3 tablespoons butter, melted

Method of preparation:

1. In a large bowl mix the dry ingredients: flour, sugar, yeast and salt together, reserving one cup of the flour. In the microwave, heat the milk, water, and butter until the butter turns liquid. Allow the mixture to cool until it is still warm.
2. In a separate small bowl beat the four eggs together.Then add the butter mixture and eggs to the dry ingredients. Use a wooden spoon to combine the ingredients. When very sticky dough is formed, knead in the remaining one cup of flour.
3. Place the dough in a greased a bowl, rise with a clean towel over top until doubled in volume. I prefer to preheat the oven for 10 minutes and let the dough rise inside the slightly lukewarm oven. It should take about an hour. Bread will rise really fast at about 80 degrees.
4. Roll out the dough on a clean surface to 14 by 20 inch rectangle. Brush the dissolved butter over the surface of the rolled out dough. Now add the filling. Then mix in the cinnamon, sugar and nutmeg together and sprinkle it over top.
5. The next step is cutting the dough in to six parts. Assemble the six parts on top of each other. Cut those parts into three or four parts with square form. Put the stacks of squares into the greased 5 x 9 loaf pan. Allow to rise a second time until double (about 15-30 minutes).
6. Bake at 200°C for 40-50 minutes. Check to make sure the loaf is ready before you tip it out by using a butter knife to press down on the top, if it springs back it is done. If it doesn't the dough isn't quite baked, put it back in the oven for another 10 to 15 minutes.

Let the bread set for five minutes before you serve it.