Place the butter and milk in a small saucepan and heat over low heat until the butter has melted.

Remove the pan from the heat and whisk in the water and vanilla then let it cool for a couple of minutes.

In the bowl of an electric mixer, sift in 2 cups of flour, the yeast, sugar and salt and then stir them together using a spoon.

Add the milk mixture and place the bowl on the stand then use the dough hook to stir it together.

Add the eggs and mix until combined then add the ¾ of a cup of flour and mix again until it all comes together.

Spray a large bowl with oil and then transfer the dough into it and cover it with plastic wrap.

Set it aside and leave it until it has doubled in size (takes about an hour).

Meanwhile mix the sugar, cinnamon and nutmeg together ready to sprinkle on the dough.

Grease and flour a large loaf pan and set it aside ready for the dough.

Give the dough a big punch to let out the air and if it is still sticky, knead in the extra 2 tablespoons of flour. Otherwise, just give it a quick knead then cover it with plastic wrap and leave it to rest for 5 minutes.

Sprinkle a little flour on the bench and then press and roll the dough out into a rectangle about 40cm by 25cm.

Use a pastry brush to cover it in butter and then sprinkle the sugar mixture evenly over the top.

Cut the dough in half down the middle then cut each half into three but cut the other way (so you're cutting away from you and then in line with your body).

Stack the pieces on top of each other and then cut it into 6 even pieces.

Pick up a few slices at a time and line them up in a row in the tin so the sugary part faces the end of the tin. Repeat until all the pieces are in the tin (I had two layers).

Cover the tin with plastic wrap and leave it to rest until it doubles in size again (about 45 minutes).

After about 30 minutes, pre-heat the oven to 160C fan-forced.

Remove the plastic wrap and sprinkle the top of the loaf with a little caster sugar then bake the bread for 30-35 minutes or until deep golden.

Leave it to rest in the tin for 30 minutes.

Remove the bread from the tin and serve warm.