Place yeast in a small bowl and add warm water and a pinch of sugar. Allow to foam up, about 3 minutes.

Add milk, butter, sugar and salt in a microwaveable bowl and heat for 1 1/2 minutes until the sugar has dissolved. Let cool until it is warm to the touch.

Add milk mixture to a stand mixer and add dissolved yeast, and eggs. Add the flour, stirring until combined. Add the dough hook and knead until it is smooth and pulls away from the edges of the bowl about 3-5 minutes.. It should not be sticky.

Place in a buttered bowl, covered in plastic wrap in a warm area and let rise until doubled, about 1 hour. When you poke your finger in the dough, the hole should stay intact.

Place parchment paper in two 8 ½ x 81/2 inch square pans. Butter the sides and bottom.

Punch down the dough and divide it between the two pans. Spread it out so that it reaches all four sides of the pans. Cover with plastic wrap and let rise in a warm place for about 30 minutes until it has doubled.

Preheat the oven to 350º.

Use your thumb or fingers to make indentations all over the top of the dough.

In a small saucepan melt the butter and add brown sugar, cinnamon and nutmeg. Whisk until it just starts to form bubbles. Then pour it over the dough, spreading it out with a spatula.

Bake for 23-25 minutes, until the top is slightly firm. Let cool for about 5 minutes and use the parchment paper to remove from the pan. Serve warm or at room temperature.