Ingredients
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4 1/2
-
1/4
-
1
-
1
-
1
-
1
-
1/2
-
6
-
3
-
2/3
-
2
-
1/4
-
2
-
2
-
Directions
Vienna Brioche Loaves, 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 , 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 dont like it in this recipe We love lemon, just not here Also added 2tbsp cinnamon because we love it , 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!
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Steps
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1
Done
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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 130f. |
|
2
Done
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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
Done
|
Combine 3 Tablespoons Butter and Next 4 Ingredients in a Medium Bowl; Stir Well. Stir in Pecans, and Set Aside. |
|
4
Done
|
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
Done
|
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
Done
|
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. |
