Vienna Brioche Loaves - cooking recipe

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

Preparation

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\u00b0F.
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.