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Sticky Pecan Rolls
FOR THE BRIOCHE
3
1
1
5
6
1
3
2
3
1
Envelopes active dry yeast
/2 Cup Warm milk; (about 110 degrees )
Vanilla bean; split
Cup Flour
Eggs
/2 Cup Warm water; (110 degrees F.)
Tablespoon Sugar
Teaspoon Salt
Sticks plus 2 tablespoons butter; room temperature
Large Egg; beaten
FOR THE FILLING
1
1
Cup Sugar
Teaspoon Cinnamon
FOR THE TOPPING
1
1
2
4
/2 Pound Butter
Cup Light brown sugar
Cup Pecan pieces
0 1/2 Fat; 25 Other Carbohydrates
Preheat the oven to 400 degrees F.
For the Brioche:
Combine the yeast and milk in a small bowl and stir to dissolve the yeast.
Add 1 cup flour and mix to blend well. Using a knife, scrape the vanilla
bean and stir the pulp into the yeast mixture. Let sit at room temperature
in a warm, draft−free place for about 2 hours to allow fermentation. Put 2
cups of the flour into a large mixing bowl. Add 4 of the eggs, one at a
time, beating thoroughly into the flour sing a wooden spoon with each
addition The dough will be sticky, thick, and spongy. Add the water, sugar,
and salt and mix well, beating vigorously. Add 3 sticks of the butter and
work it into the dough with your hands until it is well blended Add the
remaining 2 eggs and mix well into the dough. Add the remaining 2 cups of
flour and blend into the dough, breaking up any lumps with your fingers. Add
the yeast mixture. Using your hands, knead and fold the starter into the
dough Continue kneading and folding until all is well mixed, about 5
minutes. The dough will be sticky and moist. Cover with a clean cloth and
let rise in a warm, draft−free place until it doubles in size, about 2
hours. With your fingers, lightly punch down the dough. Cover and let rise
in a warm, draft−free place until it doubles in size, about 1 hour.
To assemble:
Divided the dough into 2 equal portions. Refrigerate one ball of dough while
working Lightly dust the work surface with flour and roll out the dough into
Sticky Pecan Rolls
598
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