Sponge:
Water (85*F)	113 grams
Granulated Sugar	5 grams
All Purpose Flour	64 grams
Active Dry Yeast	24 grams
Steeped Milk:
Whole Milk	320 grams
Butter	250 grams
Lemon Zest	1 whole lemons worth
Vanilla Bean	1 each
Cinnamon Sticks	2 each
Final Dough:
Eggs	8 each
Sugar	320 grams
Strained Milk Mixture	All
All Purpose Flour	1250 grams
Kosher Salt	10 grams

Method:

1. To make sponge mix ingredients in bowl and allow to sit covered for 25 minutes
2. In a pot place milk, lemon zest, vanilla bean and cinnamon sticks. Bring Milk to a scald and turn off the heat, allow to sit covered for 20 minutes.
3. In your mixer place the eggs and sugar and whip till ribbons are formed about 10-15 minutes on medium high speed.
4. Add your strained milk mixture that has cooled to 80-85*F. Remove the whip attachment and switch to the dough hook,
5. Add in your sponge, followed by the flour; mix on medium speed for 7 minutes then high speed for 8 minutes. (Dough will appear tacky but that’s correct)
6. Place into a greased bowl and give it a fold allow to sit for 30 minutes.
7. After 30 minutes give it another fold and and place in your greased bread pan.
8. Egg wash and cover and place in a warm area of the kitchen for at least 1 hour could take up to 1.5 hours.
9. Egg wash once more and score in a decorative fashion.
10. Place in an oven that has been preheated to 350*F; bake for 35-45 minutes of until thermometer reached 205*F; this could take more or less time depending on your oven.
(If the top is getting too much color but the dough isn’t baked through place a piece of aluminum foil on top for the rest of the bake time)