BY OFFICIAL DOLLYWOOD

HANDS-ON 40 MIN TOTAL 3 HR, 20 MIN

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Ingredients

½ cup warm water (100°F to 110°F)

¾ tsp. active dry yeast

5 Tbsp. plus a pinch of white sugar

1½ cups bread flour

10 Tbsp. butter, melted and cooled

½ tsp. plus a pinch of salt

¼ cup packed brown sugar

1 Tbsp. cinnamon

2 Tbsp. light corn syrup

1¼ cups powdered sugar

3 to 5 Tbsp. whole milk

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1. For dough, whisk together warm water, yeast, and pinch of white sugar in a small bowl. Let stand until foamy, 5 to 8 minutes.

2. Meanwhile, mix together flour, 2 Tbsp. melted butter, 1 Tbsp. white sugar, and ½ tsp. salt in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture; mix at medium speed until dough is smooth and elastic, about 8 minutes. Gently form dough into a ball; transfer to a lightly greased medium bowl. Let rise in a warm place (about 75°F to 80°F), covered, until doubled in size, about 1½ hours.

3. Punch down dough; transfer to a lightly floured work surface. Knead a few times, then cut in half. Gently shape each portion into 2 (3x6-inch) loaves. (Don’t overwork dough.) Arrange loaves on a parchment-lined baking sheet. Let rise, covered, in a warm place until puffy, up to 1 hour.

4. For topping, whisk together brown sugar, cinnamon, and remaining 4 Tbsp. white sugar in a medium bowl. In another medium bowl, whisk together 6 Tbsp. butter and the corn syrup.

5. Preheat oven to 350°F. Line 2 (5x9-inch) loaf pans with parchment paper, leaving an overhang on both long edges. Cut five deep slashes across top of each loaf. (Loaves will deflate.) Dip each loaf into butter mixture, coating completely, then dip into sugar mixture. Put loaves in prepared loaf pans and top evenly with any remaining butter mixture and sugar mixture. Bake until golden brown, 25 to 30 minutes. Using parchment overhang, lift loaves out of pans. Let cool on wire racks, about 15 minutes.

6. Meanwhile, for glaze, whisk together powdered sugar, 3 Tbsp. milk, and remaining 2 Tbsp. butter and pinch of salt in a medium bowl. Whisk in remaining milk as needed, 1 Tbsp. at a time, to reach a drizzling consistency. Drizzle glaze over warm loaves or serve on the side.

PER ⅕ LOAF: 299 CAL; 12G FAT (7G SAT); 3G PRO; 46G CARB (1G FIBER, 27G SUGARS); 229MG SODIUM