3 teaspoons active dry yeast
3 cups warm water (110 degrees F/45 degrees C)
1/2 cup honey
1/2 cup white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
Place yeast in warm water (110 degrees F/45 degrees C). Let stand until creamy, about 10 minutes.
Melt sugar and salt in the bottom of a large bowl set in the pan with the honey and sugar. Stir dough gently into honey mixture. Cover pan and let rise in a warm place until doubled in volume, about 45 minutes.
When risen, gently turn pan around and onto its side. Push up the sides of the pan, and spread the wet mixture over the top of the bottoms. Cover and allow to stand overnight.
Meanwhile, fill the pan with warm water (110 degrees F/45 degrees C) and add remaining honey, sugar, salt, nutmeg and vanilla. Cover with a clean tea towel, and let rise in a warm place until doubled in volume, about 45 minutes. Meanwhile, while the dough is rising, preheat oven to 375 degrees F (190 degrees C).
Turn the dough out onto a lightly floured surface. Divide into four pieces and form into rounds. Place the rounds onto two lightly greased cookie sheets. Brush the tops with egg white and sprinkle with remaining sugar.
Bake in preheated oven for 1 hour or until golden brown.