For the bread:
- 1 packet active dry yeast (1/4 ounce or 2 1/4 teaspoons)
- 1/4 cup warm water
- 1/4 cup unsalted butter
- 1 1/3 cups eggnog
- 1 teaspoon vanilla
- 3 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
For the filling:
- 2 tablespoons butter, melted
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons eggnog
For the bread:
- Mix yeast with warm water and wait until bubbles, about 5-10 minutes.
- In a small saucepan heat butter and eggnog over medium-low heat until butter is melted. Add vanilla and set aside to let cool.
- In a large bowl or stand mixer, add 2 1/2 cups flour, sugar and salt, and mix to combine.
- Add yeast and gradually mix in eggnog mixture. Add remaining 3/4 cup flour and continue mixing until dough is smooth and sticky, about 2-3 minutes.
- Transfer dough to a large greased bowl and let proof (rise) for 1 hour in a warm space.
- Preheat the oven to 350 degrees F.
- Turn out dough onto well-floured surface and knead until covered with flour. Use a rolling pin to roll out dough to roughly 12 x 20 inches.
- Use a pastry brush to spread melted butter all over dough. Mix together sugar, cinnamon and nutmeg in a small bowl and sprinkle evenly over dough.
- Slice the dough evenly into six vertical strips. Stack the strips one on top of the other. Slice the stack into six equal squares.
- Layer the dough squares (like a flip book) in a greased 9x5x3 loaf pan. In a warm place, allow dough to rise in pan for about 30-45 minutes.
- Bake at 350 degrees F until top is golden-brown, about 30-45 minutes.
- Let bread rest in pan for 20-30 minutes before removing to serve.
- Top with eggnog glaze before serving.
For the eggnog glaze:
- In a small mixing bowl, whisk or beat together the powdered sugar and eggnog until glaze-like consistency is formed.