In a sauce pan, add evaporated milk, 4 tablespoons butter, and sugar.

Heat and stir until sugar is dissolved and butter has melted. Once done, remove from heat and set aside.

If needed, activate yeast according to packet.

In mixing bowl, combine: 2 cups flour, yeast, eggs, salt, vanilla, orange extract, brandy, and water.

Mix together.

Add in butter sugar mixture from step one, mix well.

Slowly add in remaining 2 cups flour, knead until well mixed and dough is formed, about 10 minutes.*

Form into a ball and place in bowl, cover, and let rise until double in size, about 90 minutes.

Once done, place dough ball on floured surface and divide into 3 parts.

Take each part and roll out in the shape of a rectangle, so you will be left with three rectangle sheets that are all the same size, about 8 x 12.

Take some room temp butter and spread it out over the top of one of the rectangle dough sheets.

Take some sugar and cover entire sheet, then sprinkle cinnamon over.

Place the 2nd dough sheet on top of it.

Add butter to the 2nd sheet, top with sugar and cinnamon (just like the 1st sheet), and place the final dough sheet on top of that, so you are left with 3 layers.

Top the final layer with some melted butter only.

Now, take a sharp knife, and cut strips length wise, about 1 inch or so wide.

Take a strip, pinch the ends, and twist 2 or 3 times to create the classic "twist" look.

Place on baking sheet lined with parchment paper.

Repeat until all strips are used.

Brush each strip with melted butter.

Place in oven at 400F for 15 minutes, or until golden brown.