Combine the yeast with the milk and water in the bowl of a stand mixer fitted with the paddle attachment and let sit for 5 minutes.
Add the sugar, yolk, vanilla extract and salt to yeast mixture and mix on low. Add 3 cups of the flour and continue to mix on low until the dough comes together. Add pieces of softened butter, one tablespoon at a time until it becomes incorporated.
At this point switch the mixer attachment to the dough hook. Add enough of the remaining flour and any additional flour so that the dough cleans the bottom of the bowl in a nice soft ball.
Mix on medium low speed until the dough comes together into a smooth ball (about 8-10 minutes).
Spray a bowl with non-stick spray and place the dough into the bowl covered with a damp towel.
Proof the bread in a warm place for 60-75 minutes, or until double in size.
To Make Filling:
Combine all filling ingredients together in a bowl until well combined.
To Form Loaves & Bake:
Prepare two 4x8” loaf pans with nonstick spray or shortening.
On a floured work surface, divide the dough into 2 even pieces and roll out into a roughly shaped 10x15” rectangle.
Divide the filling in half and spread half over the each rolled out dough within 1” of the sides.
From the 10” side, roll the loaf up into an even shaped log. Place loaves into prepared pans with the seam side down.
Proof loaves for an additional 45-60 minutes in a warm spot covered with damp towels, or until they rise enough to fill the loaf pan.
Bake at 350F for 55-65 minutes or until an internal temperature of 210F. If you are using a dark or coated metal pan, lower temperature to 325F for the same duration.
Turn out the loaves onto a cooling rack and cool for at least an hour before glazing.
Preparation for vanilla bean glaze:
In a bowl, whisk together all ingredients until well combined.
Pour half of the glaze over each fully cooled loaf.
This recipe was created for Rodelle by Phil Stepler, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
