Warm 1/2 cup water and also the milk inside a soup pot over low warmth until a thermometer registers 100 levels F to 110 levels F. Remove in the warmth and sprinkle the yeast on the top, then sprinkle having a pinch from the sugar put aside, undisturbed, until foamy, about a few minutes.
Whisk the melted butter, egg yolk and vanilla in to the yeast mixture until combined. Inside a large bowl, whisk the flour, the rest of the sugar, the salt and nutmeg. Create a well within the center, adding the yeast mixture and stir having a wooden spoon to create a thick and slightly sticky dough. Come out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape right into a ball.
Brush a sizable bowl with butter. Add some dough, embracing coat gently using the butter. Cover with plastic wrap and let rise at 70 degrees before the dough is bending in dimensions, about one hour, fifteen minutes.
Turn the dough from the bowl and knead briefly to produce excess air re-form right into a ball and go back to the bowl. Gently butter a sizable bit of plastic wrap and lay it on the top of dough. Cover the bowl tightly with plastic wrap and refrigerate a minimum of 4 hrs or overnight.