250 grams of All-Purpose Flour
40 grams of Granulated Sugar
1 teaspoon of Active Dry Yeast
1/2 teaspoon of Kosher Salt
120 ml of Warm Whole Milk (115 to 120 degrees Fahrenheit)
1 large Whole Egg
1 large Egg Yolk
42 grams of Room Temperature Unsalted Butter, cut into pieces (3 Tablespoons)
Place the flour, sugar, yeast and salt in the bowl of an electric stand mixer. Separate the salt and yeast so they are not touching.
Add the warm milk, whole egg and egg yolk and beat on medium speed with the paddle attachment until the dough comes together, about 2-3 minutes.
With the mixer on medium speed, add the butter a piece at a time. After all the butter has been added to the bowl continue to beat until the butter is incorporated.
Switch to the dough hook and beat on medium low speed for 5-7 minutes until the dough is smooth.
Place the dough in a lightly greased bowl, cover with plastic wrap and a towel. Allow the dough to rise until doubles in volume, about 1 – 1 1/2 hour.
If you are not ready to use the dough, place it in a zip-lock bag and store in the refrigerator over night.
6 tablespoons of Very Soft Unsalted Butter
100 grams of Light Brown Sugar
1 1/2 Teaspoon of Ground Cinnamon
1/3 cup of Powdered Sugar
2-3 teaspoons of Milk
1/4 teaspoon of Vanilla Extract
Purple, Yellow & Green Sprinkles
Butter an 8” x 4” loaf pan and line with parchment paper so it hangs over the 8” sides
Roll the dough into a 10” x 16” rectangle.
Combine the softened butter, brown sugar and cinnamon.
Spread the mixture on the dough.
Cut into 40 – 2 ” x 2” squares..
Stack the rectangles and line them up in the prepared pan.
Cover with plastic wrap and then a towel and allow to rise until it’s almost at the top of the pan.
It may take anywhere from 30 – 90 minutes depending how warm it is in your kitchen.
Place in a preheated 350 F oven for 30-35 minutes or until golden brown.
Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and place on a wire rack to cool completely..
Whisk together the powdered sugar, milk and vanilla.
Drizzle over the loaf and sprinkle 1/3 with purple sprinkles, 1/3 with yellow and 1/3 with green.
Best eaten the day it is baked.