Recipe - Sticky Pecan Rolls

FOR THE BRIOCHE
3 Envelopes active dry yeast
One half cup Warm milk; (about 110
degrees )
1 Vanilla bean; split
5 cup Flour
6 Eggs
One half cup Warm water; (110 degrees F.)
3 tablespoon Sugar
2 teaspoon Salt
3 Sticks plus 2 tablespoons
butter; room temperature
1 lg Egg; beaten

FOR THE FILLING
1 cup Sugar
1 teaspoon Cinnamon

FOR THE TOPPING
One half pound Butter
1 cup Light brown sugar
2 cup Pecan pieces

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, draftfree 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, draftfree place until it doubles in size, about 2
hours. With your fingers, lightly punch down the dough. Cover and let rise
in a warm, draftfree 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 a rectangle, about 14 inches long and One fourth inch thick. Using a
pastry brush, egg wash the edges of the dough. In a small bowl, combine the
sugar and cinnamon. Mix well. Sprinkle half of the mixture over ¾ of
the dough. Roll the dough up tightly to form a log. Wrap the log in plastic
wrap and freeze for 30 minutes. Repeat the above process with the other
ball of dough.

In a mixing bowl, combine the butter, brown sugar and remaining 1/2
teaspoon of cinnamon. Mix well. Spear the bottom of 2 (10 inch) round cake
pan with the butter mixture. Sprinkle the butter with the pecan pieces.
Remove the logs from the refrigerator. Using a sharp knife, slice into 1
One half inch slices. Place the slices on top of the pecans, about One half inch away
from each other. Let the buns rise until double in size, about 1 One half hours.
Place in the oven and bake until golden brown, about 35 minutes. Remove
from the oven and turn onto a serving platter. Cool for about 5 minutes and
serve warm.

Converted by MC_Buster.

Per serving: 5969 Calories (kcal); 226g Total Fat; (33% calories from fat);
117g Protein; 875g Carbohydrate; 1823mg Cholesterol; 6672mg Sodium Food
Exchanges: 32 Grain(Starch); 6 One half Lean Meat; 0 Vegetable; 0 Fruit;
40 One half Fat; 25 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW # EMIC09

Converted by MM_Buster v2.0n.