sweet brioche loaf
sweet brioche loaf

Sweet Brioche Loaf

Ingredients:

Cup

Warm water

1

 

Package dry yeast

cup

Sugar

1

Tsp

Salt

1

Tsp

Lemon peel

1

Cup

Butter, softened

6

 

Eggs

4-1/2

Cup

All=purpose flour

Filling:

3

Tbl

Butter, softened

2/3

Cup

Light brown sugar, packed

2

 

Egg yolks

2

Tbl

Milk

Tsp

Vanilla

2

Cups

Walnuts or Pecans, finely chopped

 

 

 

Cup

Butter, melted

 

 

Confectioners sugar

Directions:

Sprinkle yeast over water in large bowl; stir until dissolved. Add sugar, slt, grated lemon peel, 1 cup butter, 6 eggs, and 3 cups flour. At Medium Speed of an electric mixer beat 4 min. Add remaining flour, at low speed, beat until smooth, about 2 min. Cover bowl with waxed paper, then with a damp towel; let rise, free from drafts, in a warm place until double in bulk, approx 1-1/2 to 2 hours.

Filling: In medium bowl, mix 3 tablespoons butter, brown sugar, and yolks. Stir in milk and vanilla; blend in nuts. Grease

Grease 2 loaf pans 9x5.

Punch down dough. Turn out onto a lightly floured surface, divide dough in half. Return half to bowl, and place in refrigerate until ready to use. Brush top with of melted butter.

Repeat with rest of dough. Let rise in a warm place, covered with a towel, free from drafts until double in bulk. 1-1/2 hour.

Roll out half of the dough into a 14x9 rectangle. Brush with 1 tablespoon melted butter. Spread with half of the filling to inch from the edge. Roll up jelly roll style lengthwise to just half, Then roll up the other side jelly roll style to meet the other side in center. Turn loaf over and place in prepared pan. Smooth side up. Lightly brush with of the melted butter. Repeat with rest of dough. Let rise in warm place, covered with towel. Free from drafts, until double in bulk about 1-1/2 hour.

Preheat oven to 350. Bake 35 min or until golden brown.

Remove from pans to wire rack to cool. Sprinkle with confectioners sugar.

 

Yields

2 loaves, 20 servings

 

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