Here´s some yeasty awesomeness: I used this recipe from over at Joy the Baker and it worked great so: use it. Not hard to do (as usual), very handsome and incredibly yummy! I didn´t even have to alter anything, really. I thought about using the yeast dice you usually gt over here instead of the dry yeast but then decided against it and stick to the recipe. It was my first time using dry yeast and I was happy with it.

Mix 2 Cups of flour, the yeast, salt and sugar for the dough in a bowl and set aside.
Whisk the eggs together and set aside, too.
Warm up the milk (no cooking needed) and let the butter melt in it.
Add the water and the vanilla extract to the mil and butter.
Let it cool down to about 50°C/115-125°F. For me that didn´t mean letting it cool down because it never got that hot in the first place. I´m used to handling things lukewarm when dealing with yeast.

Now the milk mixture goes into the flour mixture. Joy says to mix with a spatula. But remembering my hate of floury hands I used the handmixer. Worked great.
Add the eggs. That´s what I call gooey. It really takes a minute or two to get everything mixed together and then it looks... well... not pretty.
Add the remaining flour, mix and let the very sticky dough rest for about an hour. Make sure it´s covered and in a nice warm place. On a sunshiny day I put my dough on the windowsill and hope that someone walks by and thinks "Oooh! Dough! Nice!" Never happens because I live on the fourth floor...

While the dough rose I watched cartoons. I can recommend that.
<-- Dough before rising.

An hour later:
Put together the sugar, nutmeg and cinnamon for the filling.
Butter your cakepan. Let the butter melt and get a bit brown. Watch out because butter is a bitch: it refuses to get brown when you watch. You look away and suddenly it´s all black...

<-- Dough after rising.
Deflate the dough by kneading it. Add two tablespoons of flour to it to get rid of the stickiness.

Let it rise for another 5 mins.





Butter it. It´s easiest with a pastry brush.