Dough:

1. Combine flour, sugar, yeast, salt and nutmeg in large mixer bowl.
2. Heat milk until very warm (120? to 130?F). With electric mixer on low speed, add milk, eggs and egg yolk to flour mixture. Mix until combined.
3. With mixer on low speed, add butter, a few tablespoons at a time. Add more flour if necessary. Dough should be soft, not sticky.
4. Knead dough on lightly floured surface until smooth and elastic, about 3 to 5 minutes. Place dough in a greased bowl, turning once to grease all sides. Cover and let rise in a warm place until doubled in size, about 45 minutes.
5. Punch dough down. Knead about 5 times. Place dough in bowl; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
6. Line two 4 X 8-inch loaf pans with parchment paper, allowing about two inches of overhang on each side. (It is all right if the paper is crinkled at the ends.)
7. Remove dough from refrigerator; let rest 20 minutes. Combine all Lemon Filling ingredients in small bowl. Roll dough to a 13 X 18-inch rectangle on a lightly floured surface. Evenly spread Lemon Filling over dough.
8. Cut dough lengthwise into 5 equal strips. Stack strips on top of each other. Cut stack crosswise into 6 equal strips. Place 3 strips in each pan.
9. Cover and let rise in a warm, draft-free place until doubled in size, about 45 minutes.
10. Place pans on a baking sheet. Bake at 350?F for 30 to 35 minutes or until done. Cover with foil if bread becomes too brown.
11. Using paper for handles, remove bread from pans. Let cool about 20 minutes on wire rack.
12. Combine all ingredients in small bowl. Glaze should be slightly runny. Drizzle with Lemon Cream Cheese Glaze.

Recipe courtesy of Tessa Huff, Pastry Chef & Blogger @ StyleSweetCA