1. After 60g of butter has melted, warm the eggnog, mix it with the thick yogurt and eggs, and stir evenly. Pour in the flour, yeast and warm water and knead into a dough
2. Add salt and vanilla extract, knead into a smooth dough, cover with plastic wrap and ferment for 1 hour
3. After the dough is fermented, roll it out into a rectangular shape and spread with 100g butter
4. Stir the cinnamon sugar and brown sugar and sprinkle on top
5. Sprinkle some 20g white chocolate chips
6. Roll up the dough, take care to roll it tightly, and then cut into a 1.5cm thick dough with a pressure line
7. Neat dough
8. Place the dough in a round baking pan, cover with plastic wrap or a damp cloth and let it rise for 30 minutes
9. Preheat the oven to 180°, bake for 25 minutes until the dough is golden
10. Take a bowl, melt 40g butter, 10g white chocolate, and cheese. Add in powdered sugar and stir well. Add eggnog and vanilla and mix well to make a sauce. Pour it on the toasted bread.
Tips:1. The fermentation method of the dough is similar to that of making steamed buns. After two fermentations, the bread made is relatively soft
2. It feels easier to cut with dental floss than with a knife, and it will not squash the dough, but you need to pay attention and hold both ends of the line
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