1-First, whisk 2 cups flour, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, and 1/2 teaspoon salt in a large bowl, then set it aside.

2-Next, melt 2 ounces unsalted butter with 1/3 cup whole milk, and once it’s slightly cooled to 110-115°F, add 1/4 cup water and 1 teaspoon pure vanilla extract.

3-Whisk the 2 large eggs and mix the liquids into the dry ingredients, then incorporate the remaining 3/4 cup flour to form a sticky dough.

4-Let the dough rise in a greased bowl until doubled, about 1 hour, or refrigerate it overnight for added convenience.

5-After the dough has risen, deflate it and knead in 2 tablespoons of flour, then let it rest for 5 minutes.

6-Roll the dough into a 12×20-inch rectangle and brush it with the browned 2 ounces unsalted butter, sprinkling the filling of 1 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon fresh ground nutmeg generously over it.

7-Cut the dough into 6 vertical strips, stack them, and cut across into 6 squares to create stacks of dough squares.

8-Layer the stacks in a greased and floured 9x5x3-inch loaf pan, cover, and let rise until nearly doubled, about 30-45 minutes.

9-Preheat the oven to 350°F and bake for 30-35 minutes until golden and cooked through.

10-Let the bread rest for 20-30 minutes before serving warm.