In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and ¼ cup (50 grams) sugar. Let stand until mixture is foamy, about 10 minutes.

In a large bowl, whisk together 5⅓ cups (667 grams) flour, remaining ¼ cup (50 grams) sugar, salt, cinnamon, nutmeg, and allspice.

With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.

Switch to the dough hook attachment. Beat at medium speed until smooth, about 4 minutes, adding remaining ⅓cup (42 grams) flour as needed. (Dough should not be sticky.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.