Bread
1/2 c Warm water
1 Pkg dry yeast
1/4 c Sugar
1 ts Salt
1 ts Lemon zest; grated
1 c Butter; softened
6 Eggs
4 1/2 c Flour; sift before measure
Filling:
3 tb Butter; softened
2/3 c Brown sugar
2 Egg yolks
2 tb Milk
1/4 ts Vanilla
2 c Walnuts or Pecans;
- finely chopped
1/4 c Butter; melted
Confectioners sugar
Day ahead, make dough; if possible, check temperature of warm water
with thermometer (105 to 115°F). Sprinkle yeast over water in large
bowl of electric mixer; stir until dissolved. Add sugar, salt,
zest, 1 cup butter, 6 eggs, and 3 cups flour.
At medium speed, beat 4 minutes. Add remaining flour; at low speed,
beat until smooth about 2 minutes. Cover bowl with waxed paper,
then with a damp towel; let rise in warm place, draft free, until
double in bulk about 1-1/2 to 2 hours.
Refrigerate, covered, overnight. Next day, make filling: In medium
bowl, with wooden spoon, mix 3 tb butter, brown sugar, and yolks.
Stir in milk and vanilla; blend in nuts. Grease two 9x5x3" pans.
Remove dough from refrigerator.
Stir dough down with wooden spoon. Dough will be soft. Turn out
onto lightly floured board; divide in half. Return half to bowl and
place in refrigerator. On lightly floured pastry cloth or surface,
roll half of the dough into a rectangle, 14x9".
Brush with 1 tb melted butter. Spread with half of filling, to 1/2"
from edge. From each end, roll up dough lengthwise, jelly-roll
fashion, toward center. Turn loaf over; place in prepared pan,
smooth side up. Lightly brush with melted butter.
Repeat with rest of dough. Let rise in warm place, covered with
towel, draft free, till double in bulk, about 1-1/2 hours. Preheat
oven to 350°F. Bake 35 minutes or till golden brown. Remove from
pan to rack. Sprinkle with confectioners sugar.
