Vienna Brioche Loaves Recipes

VIENNA BREAD

Steps:

• dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough.
• cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
• add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
• work in as much of the remaining dough as is needed to make a stiff dough.
• turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic.
• form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
• cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
• punch down dough and form into 2 oblong loaves or large braids.
• put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
• beat together egg yolk and milk and brush the loaves with the glaze.
• put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
• bake loaves for 20-35 minutes more, till golden brown.

VIENNA BRIOCHE LOAVES

Steps:

• 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°F.
• 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.