Giant Spiced Fan Tan Recipe

Ingredients :
3-1/2 cups all purpose flour, 2 tablespoons sugar, 1/4 cup milk, 1/4 cup butter or margarine, 1 large egg, 1 tablespoons butter or margarine (softened), 1 envelope Fleischmann’s RapidRise Yeast, 1 teaspoon salt, 1/2 cup water
Sugar Cinnamon Filling:
1 teaspoon ground cinnamon, 1/4 cup sugar, 1/4 teaspoon ground nutmeg

Preparation :
Sugar Cinnamon Filling:
In a small bowl, combine sugar, ground cinnamon, and ground nutmeg. Stir to blend. Reserve 2 teaspoons for topping.
In a large bowl, combine 1 cup flour, sugar, yeast, and salt. Heat water, milk, and 1/4 cup butter to 125 F. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in egg and 1/2 cup flour, beat 2 minutes at high speed. Stir in remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let it rest for ten minutes. Roll dough to 12 x 6-inch rectangle; spread with softened butter. Evenly sprinkle with Sugar-Cinnamon Filling. With sharp knife, cut dough lengthwise in half. Stack both halves; cut crosswise into 6 pieces. Arrange stacks, standing up with longer sides horizontal to bottom of greased 8-1/2 x 4-1/2-inch loaf pan. Place spiced surfaces of end slices face inward to prevent outer ends from over-browning. Cover; let rise in warm, draft free place until doubled in size, about 40 to 50 minutes. Evenly sprinkle top with reserved Sugar-Cinnamon Filling. Bake at 350 F for 35 to 40 minutes or until done. Remove from pan, cool on wire rack.