Vienna Brioche Loaves

Submitted 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."

 

• Ready In: 1hr 45mins
• Ingredients: 16
• Yields: 2 loaves

ingredients

• 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

1. 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.
2. 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.
3. Combine 3 tablespoons butter and next 4 ingredients in a medium bowl; stir well. Stir in pecans, and set aside.
4. 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.
5. 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.
6. 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.

Reviews

[cmarti1121]

Been looking for this recipe for a long time. The loaves look beautiful. Just one thing, I would put the rolled side down as I remember I did with the original recipe I had many years ago. Used to make this for our Christmas Boutique every year and it was a big hit. I just omit the lemon zest because we don’t like it in this recipe. We love lemon, just not here. Also added 2tbsp cinnamon because we love it.

 

[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!