VIENNA BRIOCHE LOAVES

By gaster16

Ingredients

• 1 package dry yeast
• 1/2 cup warm water
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon grated lemon rind
• 1 cup butter, softened
• 6 eggs
• 4-1 / cups all-purpose flour, divided
• 3 tablespoons butter, softened
• 2/3 cup firmly packed light brown sugar
• 2 egg yolks slightly beaten
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 2 cup finely chopped pecans
• Melted butter
• Powdered sugar

Preparation

Step 1

Dissolve yeast in warm water, let stand 5 minutes. Combine yeast mixture, sugar, salt, lemon rind, 1 cup butter, eggs and 3 cups flour in large bowl. Bat at low speed until well blended, continue beating 4 minutes at medium speed. Add remaining 1-1/2 cups flour, beat at low speed until flour is blended about 2 minutes. Cover with wax paper then with a damp towel, let rise in warm place free from drafts, 1-1/2 to 2 hours or until doubled in bulk. Refrigerate at least 8 hours.

Combine 3 tablespoons butter and next 4 ingredients in medium bowl, sir until blended. Add pecans, mix well, set aside. Punch dough down, divide in half. Place half of dough on floured surface, refrigerate unused portion.

Roll dough into a 14" x 9" rectangle. Brush with melted butter. Spread with half of filling to within 1/2" from edges. Roll long ends up jelly roll fashion to center. Place in greased 9" x 5" x 3" loaf pan. Brush loaf with melted butter. Repeat process with remaining dough. Cover and let rise in warm place 1-1/2 hours or until doubled in bulk. Bake at 350 degrees for 35 minutes until golden brown. Sprinkle with powdered sugar when cool.