2large egg yolksroom temperature (reserve both whites, each in a separate bowl)
1cupfirmly packed brown sugar
¼cupall purpose flour
1reserved egg white
2Tablespoonsunsalted buttermelted and allowed to cool
1/4cupall purpose flour
2Tablespoonscold unsalted buttercut into small pieces
1reserved egg white
Sprinkle yeast over warm water. The best way to test the temperature of your water is to take it from the tap and run your wrist in the stream. If you can’t feel the temperature of the water, it’s perfect. Stir yeast in with a fork until it is dissolved and set aside.
In a large mixing bowl (or the bowl of a stand mixer) with a wooden spoon, blend the milk, sugar, salt, vanilla extract, and cinnamon. Stir in the butter, 2 egg yolks, and yeast mixture.
Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add bread flour until your dough is soft enough to handle, usually when it can easily pull away from the sides of your bowl.
Turn out dough on a lightly floured surface and knead until smooth and elastic. You may need to add the last cup or so of bread flour by hand. Your dough should feel like PlayDoh to the touch and “snap” when you pull it apart.
Place in a warm, greased bowl, turning the dough to coat the top. Cover with a towel and allow to double in size, about 2 hours.
After dough has doubled, punch down dough and turn out onto a floured surface, then make the cinnamon filling.
In a medium size bowl, whisk together brown sugar, flour, cinnamon, and salt.
Add one reserved egg white and the butter and stir until everything is combined.
ASSEMBLE THE DOUGH
Spray a loaf pan generously with non-stick spray. Set aside.
Roll out the dough to a 14" by 18" rectangle. Using a spatula, spread the filling evenly over the dough, leaving about a 1" border around the edges.
Working from the long side, roll the dough into a tight log. Gently roll the log back and forth until it is about 20" long. Twist the dough into a figure 8 and pinch the ends together to seal the loaf.
Transfer the loaf to prepared pan. Cover with a towel and allow to rest and rise again for 1 hour.
When you are ready to bake the bread, preheat the oven to 350ºF and make the streusel topping.
Place flour, brown sugar, cinnamon, salt, and butter into a small bowl.
Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok.
Brush the loaf with the egg wash. Sprinkle the streusel topping over the loaf, being sure to get it into all of the crevices. There will be a lot of streusel, but use it all.
Bake the bread for 38-42 minutes. The loaf is done when it produces a hollow sound when you tap on it. Allow to cool completely in the pan. Loaf stays fresh covered at room temperature up to 4 days or in the refrigerator up to 1 week. Bread freezes well, up to 2 months. Thaw at room temperature before serving.
*Though I prefer bread flour in this recipe, it is ok to use all-purpose. The measurement is the same.