First Step: In a large bowl, whisk together 2 cups flour, sugar, yeast, and salt.

Second Step: Whisk eggs separately and set aside.

Third Step: Melt butter and milk together until butter melts, remove from heat, add water and vanilla. Let cool to 110-115°F.

Fourth Step: Pour milk mixture into dry ingredients and mix with a spatula. Add eggs and stir until combined. Gradually add remaining 3/4 cup flour while stirring until a sticky dough forms.

Fifth Step: Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour. It can be refrigerated overnight after rising.

While the dough rises, mix sugar, cinnamon, and nutmeg for the filling. Melt butter and brown it to add that extra flavor punch. Once risen, deflate dough, knead in 2 tablespoons flour, and rest for 5 minutes.

Roll dough on a floured surface into approximately 12 inches wide by 20 inches long. Brush dough with melted browned butter and sprinkle filling mixture evenly.

Slice dough vertically into six strips, stack them, then slice the stack into six sections to create six stacks of six squares. Layer the squares upright in a greased 9×5-inch loaf pan like a flip-book.

Cover and let rise for 30 to 45 minutes until nearly doubled. Preheat oven to 350°F, bake loaf for 30 to 35 minutes until deep golden brown.

Remove from oven, let rest 20 to 30 minutes, loosen edges with a knife, invert onto board, then flip right side up. Serve warm with coffee or tea. The total time is about 2 hours 35 minutes, including prep and bake.