Recipe by KittyKitty
I love brioche. These can be made ahead and frozen. Bake as instructed, let cool. Wrap tightly in aluminum foil, freeze up to 1 month. Let them thaw, covered at room temp, Reheat in foil at 35F 10-15 minutes. A great thing to have on hand "just in case". And you don't need the individual brioche pans, just regular bread pans.
Top Review by Acerast
This is a wonderful recipe that I have made for many years. I found it in a Christmas cookbook put out by Southern Living. The dough is easy to handle and the results are delicious and gorgeous! I like to give them as gifts or to have one stashed in the freezer for a breakfast or coffee klatsch treat. Thank you so much for posting this great recipe KittyKitty!
- 4 1⁄2 cups all-purpose flour, divided
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 teaspoon grated lemon rind
- 1 (1/4 ounce) package active dry yeast
- 1 cup butter
- 1⁄2 cup water
- 6 large eggs
- 3 tablespoons butter, softened
- 2⁄3 cup firmly packed brown sugar
- 2 tablespoons milk
- 1⁄4 teaspoon vanilla extract
- 2 egg yolks, lightly beaten
- 2 cups finely chopped pecans
- melted butter
- powdered sugar
Directions See How It's Made
- Combine 1 3/4 cups flour, 1/4 cup sugar, and next 3 ingredients in a large mixing bowl; stir well. combine 1 cup butter and water in a saucepan; heat until butter melts, stirring occasionally. Cool to 120F to 130°F.
- Gradually add liquid mixture to flour mixture, beating well at low speed with an electric mixer. Beat an additional 2 minutes at medium speed. Add 6 eggs; beat well. Gradually stir in remaining flour. cover and let rise in a warm place (85F), free of drafts, 1 hour or until doubled in bulk. Cover and chill at least 8 hours.
- Combine 3 tablespoons butter and next 4 ingredients in a medium bowl; stir well. Stir in pecans, and set aside.
- Punch dough down; turn out onto a lightly floured surface, and knead 4 to 5 times. Divide dough in half. Work with 1 portion of dough at a time, refrigerating other portion. Roll dough into a 14 x 9 inch rectangle; brush with melted butter. Spread half of pecan mixture over dough to within 1/2 inch of edge. Roll up 1 side of dough, starting at short side and ending at middle of dough. Roll up remaining side of dough until rolls meet in the middle.
- Place dough in a well greased 9 x 5 inch loafpan, rolled side up. Gently brush loaf with melted butter. repeat process with remaining portion of dough and pecan mixture. Cover and let rise in a warm place, free of drafts 45 minutes or until doubled.
- Bake at 350F for 20 minutes;cover with aluminum foil and bake 15 more minutes or until golden. Remove from pans immediately, cool on a wire rack. Sprinkle with powdered sugar.