Heat the milk until it is lukewarm. Bloom your yeast by mixing the active dry yeast, granulated white sugar, and the lukewarm milk together. Let it sit for 10 minutes or until foamy on top.
¾ cup (180 ml) whole milk, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated white sugar
In a stand mixer with a whisk attachment, mix together the all purpose flour, spices, granulated white sugar and salt.
3 ¾ cups (469 g) all-purpose flour, spooned and leveled, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ⅛ teaspoon ground cloves, 1 ½ tablespoon granulated white sugar, ¾ teaspoon salt
Add in the whisked whole egg and egg yolk, butter, molasses and vanilla and mix.
1 egg, whisked, 1 egg yolk, whisked, 6 tablespoon (84 g) unsalted butter, softened, 3 tablespoon (64 g) molasses, 1 ½ teaspoon vanilla extract
Add in the milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for 5-7 minutes on medium speed until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to proof for 1 to 1 ½ hours, or until the dough doubles in size.