Ingredients
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3/4 cup + 1 tbsp whole milk, divided
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1 (0.25 oz) packet active dry yeast
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4 tbsp granulated sugar, divided
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7 tbsp unsalted butter, room temperature, divided
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1 large egg
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2 2/3 cups all-purpose flour, plus more as needed
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1 1/4 tsp salt, divided
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2 tbsp packed brown sugar
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2 tbsp maple syrup
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1 tsp ground cinnamon
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1/2 tsp ground cardamom
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1/2 tsp ground ginger
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Cooking spray
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1/4 cup confectioners' sugar
Steps
1
To a microwave-safe bowl, add ¾ cup milk and heat in microwave to 110°F. Add the yeast and 1 tbsp granulated sugar to a stand mixer bowl. Pour warm milk over yeast mixture. Let sit 5–10 min., until frothy.
2
Fit stand mixer with paddle attachment. To mixer bowl, add 3 tbsp butter, remaining 3 tbsp granulated sugar, egg, flour, and 1 tsp salt. Beat on low speed until dough comes together and pulls away from bowl sides, about 2–3 min. If dough does not pull away, add more flour 1 tbsp at a time until it begins to pull away. Replace paddle attachment with dough hook. Using dough hook on medium speed, knead dough 5–6 min., until smooth and elastic. Place in a lightly greased bowl, cover, and let rise 60–90 min., until doubled in size.
3
Meanwhile, in a small bowl, combine remaining 4 tbsp butter, remaining ¼ tsp salt, brown sugar, maple syrup, cinnamon, cardamom, and ginger. Grease a 9x5-inch loaf pan with the cooking spray. Place dough onto a lightly floured work surface and punch it down. Shape into a 12x12-inch square. Spread butter filling evenly over dough. Using a sharp knife or a pizza cutter, slice the dough into 12 pieces. Fold dough in half so butter mixture is inside. Take each piece of dough, stretch it, and place pieces in loaf pan accordion-style. Cover with plastic wrap and let rise once more until doubled, about 1 hour. Preheat oven to 350°F.
4
Bake 35–40 min., until golden. Check it halfway and tent with foil if browning too quickly. Cool in pan 10 min. In a small bowl, mix together the confectioners’ sugar and remaining 1 tbsp milk. Transfer bread to a plate and drizzle glaze over bread.
