Eggnog Cinnamon Swirl Bread

• FOR THE DOUGH:
• 2-1/2 cups Unbleached All-purpose Flour
• 3 Tablespoons Granulated Sugar
• 2-1/4 teaspoons Instant Yeast
• 1-1/4 teaspoon Salt
• 1/2 teaspoons Cinnamon
• 4 Tablespoons Unsalted Butter, Softened And Cut Into Small Cubes
• 1 cup Warm Eggnog (about 120 Degrees F)
• 1 Egg, Beaten With Below Amount Of Water (for Egg Wash)
• 1 Tablespoon Water
• FOR THE FILLING:
• 1/4 cups Light Brown Sugar
• 2 teaspoons Unbleached All-purpose Flour
• 1-1/2 teaspoon Cinnamon
• FOR THE STREUSEL TOPPING:
• 1/4 cups Unbleached All-purpose Flour
• 2 Tablespoons Granulated Sugar
• 1/4 teaspoons Cinnamon
• 2 Tablespoons Cold Unsalted Butter
• FOR THE EGGNOG GLAZE:
• 1/4 cups Powdered Sugar
• 1 teaspoon Eggnog, Or More Only As Needed

1. In a large bowl or in the bowl of a stand mixer, combine flour, sugar, yeast, salt and cinnamon. Add butter and warm eggnog. Stir until combined.
2. Transfer dough to a lightly floured surface and knead 10 minutes, adding more flour as needed until a smooth, elastic and only slightly sticky dough forms. Or, using dough hook attachment, knead dough in the stand mixer on medium speed for 5 minutes, adding more flour as needed until a smooth, elastic and only slightly sticky dough forms.
3. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for 11/2 to 2 hours until nearly doubled.
4. Combine the egg and water in a small bowl, for your egg wash.
5. Punch down dough. On a lightly floured surface, roll out dough into a 16-by-8-inch rectangle. Brush with egg wash, then reserve egg wash for later.
6. In a small bowl, combine brown sugar, flour and cinnamon, for the filling. Sprinkle evenly over dough.
7. Starting from one short end, tightly roll up the dough into a log. Pinch the seam to seal. Place dough seam-side down in a lightly greased 81/2-by-41/2-inch loaf pan (a 9-by-5-inch loaf pan also works). Cover with lightly greased plastic wrap and let it rise for 1 hour in a warm place until the dough comes about 1 inch over the top of the pan.
8. Heat oven to 350 F. In a small bowl, combine flour, sugar and cinnamon. Cut in butter with a pastry blender or your fingers until mixture resembles coarse crumbs.
9. Brush top of the loaf with the reserved egg wash. Carefully sprinkle and pat streusel mixture on top of dough, being careful not to deflate dough.
10. Put it into the heated oven. Bake loaf for 45 to 50 minutes until golden brown. Tent with foil halfway through if the top of the loaf gets brown too quickly. When done remove pan from the oven and set it on a rack. Cool loaf for 5 minutes in the pan, then carefully remove it from the pan and transfer to a cooling rack to cool completely.
11. In a small bowl, combine powdered sugar and eggnog to make a glaze. Add more eggnog if needed to reach drizzling consistency. Drizzle glaze over fully cooled bread. Let the glaze set before slicing.
12. Recipe adapted from The Baker Chick.

flour, sugar, yeast, salt, cinnamon, unsalted butter, eggnog, egg, water, filling, ubc, flour, cinnamon, streusel, ubc, sugar, ubc, butter, eggnog, ubc, eggnog

Taken from tastykitchen.com/recipes/breads/eggnog-cinnamon-swirl-bread/ (may not work)