• 1/2 cup warm milk
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup bread flour
  • 6 cups bread flour
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup butter, melted
  • 3 eggs, room temperature
  • 2 cups warm milk
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 1 tablespoon water
  • 1/2 cup chopped almonds


In a small bowl, stir together 1/2 cup milk, yeast and 1/2 cup flour. Cover and let the sponge rise in a warm place until nearly doubled in size, about 45 minutes.

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Place 6 cups flour in a large bowl. Make a well in the center and add the sponge, salt, sugar, cinnamon, nutmeg, 3/4 cup melted butter, 3 eggs and 2 cups milk. Mix thoroughly to make a stiff dough.

Transfer the dough into a greased springform pan. Brush dough with melted butter, cover with greased plastic wrap, and let rise in a warm place until doubled in size, about 60 to 90 minutes.

Preheat oven to 375 degrees F (190 degrees C). Beat egg with 1 tablespoon water to make an egg wash.

When dough has risen, insert a clean silver coin into the loaf. Brush dough egg wash and sprinkle with chopped almonds. Bake in preheated oven until deep golden brown, about 40 minutes.