In the bowl of your stand mixer fitted with a dough hook attachment, whisk together the warm water, warm milk, yeast, and 2 tablespoons of sugar. Cover loosely and let it sit for 5–10 minutes until it becomes foamy and frothy.

Add the remaining sugar, butter, 1 cup of flour, and salt. Beat on low speed for 30 seconds. Scrape the sides of the bowl and add another cup of flour. Beat on medium speed until relatively incorporated.

Add the remaining flour and continue to beat on medium speed until the dough comes together, about 2 minutes. If it feels too wet, add more flour, 1 tablespoon at a time.

Knead the dough on a lightly floured surface or in the mixer for another 8–10 minutes until soft and slightly tacky.

Lightly grease a large bowl with oil. Place the dough in the bowl, cover it, and let it rise in a warm place for 1.5-2 hours or until it doubles in size.

Grease a 9×5-inch loaf pan and whisk together 1/4 cup sugar and the cinnamon in a small bowl.

Punch down the dough to release air. Lightly flour a surface, hands, and rolling pin, and roll the dough into an 8×20 inch rectangle.

Brush the surface with the beaten egg white and sprinkle the cinnamon-sugar mixture, leaving a 1-inch border.

Roll the dough into an 8-inch log and place it seam-side down in the prepared loaf pan. Sprinkle any leftover filling on top.

Cover the loaf and let it rise again for 1 hour or until it’s about 1 inch above the pan’s top.

Preheat the oven to 350°F (177°C). Once ready, melt the remaining butter and brush it lightly on top of the loaf before baking.

Bake for 35–45 minutes until golden brown, and check for doneness.

Allow the bread to cool for a few minutes in the pan before transferring it to a cooling rack. Cool for at least 10 minutes before slicing.